Coffee Cake with Coffee Buttercream

Trying to get away from the previous barrage of chocolate cake and other baking creations, my sister requested I make her a coffee cake instead. She isn’t a big coffee drinker (not bigger than me anyway – and I am a huge coffee addict!), but a recent trip to Coles and a visit to the cakes section where she laid eyes on a coffee and walnut loaf saw her craving for a similar cake. And me? I’ll take anything related with coffee, thank you.

This cake has a packed yet moist texture, not too crumbly… maybe a cross between a cake and a teacake, perhaps? It is definitely perfect for tea or coffee, and best eaten the day after resting in the fridge overnight. I like the buttercream hardened abit – it reminds me of the cakes baked in a famous Filipino bakeshop in the Philippines, Goldilocks.

Coffee Cake with Coffee Buttercream

Recipe adapted from Best Recipe’s Easy Coffee Cake

125g butter

3 eggs

1 cup caster sugar

1 tsp vanilla essence

1 tbsp instant coffee powder dissolved in 1 tbsp hot water

3/4 cup plain flour

1/2 cup self raising flour

1/2 cup sour cream

  1. Preheat oven to 160 deg C. Grease and line a cake tin with baking paper.
  2. Beat the butter and sugar until creamy.
  3. Add the eggs to the butter one at a time.
  4. Mix the vanilla and the dissolved coffee, and then add this to the butter/eggs mixture.
  5. Sift flours together, and add this alternatively with the sour cream to the coffee/butter mixture.
  6. Pour batter on to prepared cake tin. Bake for 30-40 minutes. Test if the cake is cooked by inserting a skewer in the middle – if it comes out clean, then it is ready. If it comes out with some batter, add another 5 minutes to the baking time. Cool before frosting.

Coffee Buttercream

100g soft unsalted butter

1 1/2 cups icing sugar, sifted

1 tsp vanilla

1 tbsp milk

1 tsp instant coffee powder dissolved with 1 tbsp hot water 

  1. Beat butter until light and creamy. Add 1 cup of icing sugar, beat into butter, and then add the rest.
  2. Add vanilla and milk. Beat until combined.
  3. Add dissolved coffee to the butter. This will look curdled so put your beater/mixer on high and beat until well combined.
  4. Frost cake using prepared buttercream. Enjoy!

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Cake Pops

One of the easiest things to transport in the cake world are cake pops. That cute and quirky genius that is Bakerella has really won me over with her cake pops, cake bites, cake balls, and all the other her other original creations.

So on the eve of ChocolateSuze’s Wagaya birthday dinner aka the biggest Sydney foodblogger’s meet up ever, I decided to bring some friendly funfetti to introduce myself to the foodblogging world and hope that it would be a start to a wonderful friendship with the foodbloggers. I’d like to think that the cake pops did their job, because I had so much fun that night and hoped that the others did too.

The cake pops themselves were easy to make. It was the packaging that took almost a whole hour to themselves – imagine bagging, tying a ribbon, handwriting and labelling 30 cake pops. Ok it doesn’t sound as momentous as the act itself, but I wasn’t expecting it to take that long. They weren’t fragile to handle, but I had to be careful not to drop them on the floor otherwise the chocolate will crack (and I didn’t have any spares!).

Cake Pops

Recipe adapted from Bakerella’s Cake Pops

Makes approximately 30 cake pops

1 box mix of choice (yes, I cheated!)

1 tbsp cream cheese

1 tbsp icing sugar

500g chocolate melts

Smarties

Hundreds & Thousands /Sprinkles

Lollipop sticks or skewers

1. Bake the cake as per box’s directions.

2. When cake has been baked and cooled, crumb it in a bowl. In a separate bowl, mix cream cheese and icing sugar together. Add this to the cake crumbs.

3. Line a cookie tray with baking paper.

4. Roll the cake crumbs into medium size balls and place on the lined cookie tray.

5. Place cake balls inside freezer for about 10 minutes. They need to be cold when rolled on the melted chocolate so the chocolate hardens quickly.

6. Meanwhile, melt chocolates in the microwave for 30 seconds or as per individual microwave instructions. Be careful not to burn the chocolate.

7. Take the cake balls out of the freezer. Impale each ball with a lollipop or skewer stick, and dip in melted chocolate. Decorate with smarties, hundreds and thousands, or any other lollies as desired.

8. Stick the cake pops on to styrofoam block to dry and harden. Enjoy!

30 Cake Pops for 30 Foodbloggers!
30 Cake Pops for 30 Foodbloggers!
For the birthday girl
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Chocolate mud cake with chocolate ganache

One of my most favourite girls in the world, Larissa, just celebrated her “Citizen Me!” party last night. She is now officially an Australian citizen and what better way than to eat, drink and be merry on a cold Autumn night in Sydney? And what better way to celebrate this than to eat at one of the best culinary places in Sydney: Leichhardt!

Oh just think of all the hearty meals offered: pasta, pizza, seafood, soups, rice dishes… I could go on and on. I was at a loss with what to order, but I knew that when in Rome Leichhardt, eat what Leichhardt-ians eat: pizza and pasta!

Seafood risotto with tomato sauce, cannelloni with ricotta and mascarpone and tomatoes, Leichhardt AND Norton St special pizza, penne sicilliana, penne arabiatta, AND penne napolitana. Ahhhh! I think about them I start to drool already.

Sadly, I forgot to take photos of the scrumptious meals, but let me tell you this… never underestimate the powers of authentic Italian cuisine!

After the big, hearty, heavy, delicious meal, we all trekked it back to the girls’ place a few streets down the road for some drinks and desserts. I brought my own little surprise (which wasn’t really a surprise because Larissa requested it) which I baked the night before to give the chocolate time to set and harden a bit.
Introducing… the chocolate ON chocolate ON chocolate mud cake (yes, I said chocolate three times).


Ladies and gentlemen, meet the chocolate mudcake with chocolate ganache middle layer, frosted with chocolate ganache and topped with chocolate buttercream and strawberries.

If that won’t scare away the chocolate-haters (if there exists any!), I don’t know what will.

Larissa is a huge chocolate fan and this was a tribute to her chocolate-ness, and I don’t think anyone would complain if chocolate was the last dish served before calling it a night.


Chocolate Mud Cake

Adapted from Exclusively Food
Makes 10-12 big servings

Cake:
150g salted butter
200g dark cooking chocolate
1/2 tsp espresso powder
1/3 cup water
1 cup + 1 tbsp all purpose flour
¼ tsp bicarbonate soda
2 tbsp cocoa powder
1 cup caster sugar
2 eggs
1/3 cup buttermilk
1 tsp vanilla extract
1 tbsp canola oil

  1. Pre-heat oven to 160 deg C. Grease and line a 20cm springform pan with baking paper.
  2. In a saucepan, melt the chocolate, 250g butter, espresso powder and water under low heat. Stir occasionally until all has melted and amalgamated. Set aside to cool for a few minutes.
  3. Sift together flour, cocoa powder, and bicarbonate soda (I used the mixer to mix this so everything’s even). Add the caster sugar.
  4. In a measuring jug, combine the eggs, buttermilk, oil, and vanilla extract. Add this to the flour mix and combine.
  5. Add the cooled chocolate mixture to the batter intermittently in 3 batches.
  6. Pour batter on to prepared pan and bake for approximately 1 hour. Test the middle layer with a skewer until it comes out clean to ensure cake is cooked.
  7. Without removing from the pan, let cake set and cool for about 10 minutes. Remove the spring ring and again, let cool for another 20-30 minutes (it was a cold night so cooling wasn’t a big problem – hurrah!). Even out the top by slicing the cracked bits using a serrated knife. Cut cake in the middle to create 2 whole cake disks.
  8. Frost middle layer with ganache (see recipe below), place the top cake layer, and frost the top and sides with remaining ganache. Decorate as desired (I decorated it with some leftover chocolate buttercream and strawberries).

Chocolate Ganache
1/3 cup thick cream
200g dark cooking chocolate
2 tbsp icing sugar

  1. In a saucepan, melt chocolate and cream together on very low heat. Do not take your eyes off this as burnt cream or chocolate or BOTH could ruin the whole ganache. Mix occasionally until the chocolate has just melted, and remove from heat.
  2. Whisk in icing sugar (if using dark chocolate) until everything’s well amalgamated. Cool for a few minutes before frosting cake.

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