Alastair Hendy's Java spice chocolate cake with roasted coffee cream
Over a year ago
3,695 views
Ingredients
- Butter for the cake tins
- 60g cocoa powder
- 1 tsp ground cloves
- 3 tsp ground cinnamon
- A good grating nutmeg
- 100g unsalted butter
- 220g golden caster sugar
- 3 medium eggs
- 180g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 300ml double cream
- 1 tbsp golden caster sugar
- 1½ tbsp finely ground roasted coffee beans
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Method
-
1
Preheat the oven to 180C/160C fan/350F/gas 4. Butter
2 x 20cm loose-bottom cake tins and line the bases with baking paper.
Mix together the cocoa powder, cloves, cinnamon and nutmeg. Reserve 3 tsp of this mixture for dusting, and combine the rest with 200ml boiling water.
In a food processor, cream together the butter and golden caster sugar until pale. Add the eggs and whiz until combined. Sift in the flour, bicarbonate of soda and baking powder, whiz until smooth, then pour in the cocoa liquid and whiz for 30 seconds.
Divide the mixture between the cake tins and smooth the surface. Bake on the middle shelf for about 25 minutes –
test with a knife (it should come out clean). Turn the cakes out when they are cool enough to handle. Leave to cool on a wire rack.
Whip the cream with the 1 tbsp sugar and stir through the ground coffee. Use to sandwich the cakes together. Sprinkle the reserved spiced cocoa powder on top.
Makes 1 x 20cm cake.
Comments (0)