Sunday, March 18, 2012


Chocolate Espresso Cake with Caffe Latte Cream

tried n tested by aarti sarin jain from baking from my heart

Chocolate, Coffee and Liqueur would give any adult a smile on there face. This is the best dessert to make for any dinner party. The best part is you can make it a day in advance and just serve it without any assembly.

Chocolate Espresso Cake

I have made this cake several times but have never tired it except the last time I made it for a dinner party on 30th. It's easy to do but very tough to do if you don't have a free-standing fixer or Kitchen Aid.

Recipe: for the cake
150g Dark Chocolate,chopped
150g butter
6 eggs
250g caster sugar (just grind the granulated sugar fine)
1 tsp vanilla extract (i used vanilla essence or rum)
75g plain flour ( in India add 1/2 balking soda)
5 tsp instant espresso
4tbsp Tia Maria or any coffee liqueur ( I love Bailey's on this cake)

Recipe : caffe latte cream
75g white chocolate, broken into very small pictures
375ml whipping cream ( use RICH in India )
2tsp instant espresso powder

Method :
Preheat the oven to 180 degree C. Grease a spring foam cake pan (important as the cake cannot the taken out upside down; it is too soft)
Everything should be at room temperature. Melt the chocolate and the butter on a double boiler ( it means you warm water in a large vessel and use another vessel on top of it to warm the ingredients required to be warmed). Keep it aside and let it cool.
Beat the eggs,sugar and vanilla to a thick,pale and moussey. They should be at least doubled in volume, even tripled. This is very important.
Gently fold in the sieved flour, baking soda and coffee mixture, taking care not loose the air you have created,finally add the melted chocolate and butter,folding gently again.
Pour and bake for 35-40 minutes, the top of the cake will be firm but the bottom will be still be a bit gooey.
Immediately pour the liqueur all over the cake and allow it to cool completely before releasing it from the tin.
For the cream just melt the white chocolate on a double boiler and let it cool. Fold in the cream, using a whisk continue whipping till it becomes thicker.
Dust the cake with cocoa powder and serve with the cream.
Preheat the oven properly otherwise you might end up with an over baked cake.
Don't be sacred if the cake breaks from the sides a bit.
Don't whisk the white chocolate and cream too much otherwise it will turn into butter. (Like I made the mistake of putting it in the Kitchen aid to whisk it. Oh! well I was in a hurry and thought it might be easier by the machine)
Place the cake straight into the serving dish; ideally a cake stand.

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