As I’m sure any regular readers will have gathered by now, if the pony got his way all I would ever bake is chocolate, chocolate and more chocolate.
I want to make things that he will like, but I don’t want to make the same things over and over again, so I’m always looking for sneaky ways to make something super chocolatey but with a bit of a twist.
This cake came about after I received a lovely delivery from the Handpicked Foodstore, which included a bar of Caffe Latte Artisan No.1 chocolate which I knew could be used in some sort of chocolate-coffee concoction.
I adapted my go to chocolate fudge cake recipe, from Joanne Farrow’s Chocolate, switching half the milk for strong coffee, and adding a teaspoon of dissolved coffee granules to the icing to sandwich the cake.
I used half the quantities stated for an 8″ cake and baked it in my 6″ tin, which produced a nice tall cake that could be easily sliced into three layers.
The Caffe Latte bar was used to make the ganache on top – I wanted the flavour to stay pure and as it’s a milk chocolate I decided rather than using cream for the ganache to use water, and was very happy with how it turned out.
At the pony’s suggestion, I added a sprinkling of chopped dark chocolate on top, and I have to say looks-wise it gave it the final touch it needed – often chocolate cake is just brown and more brown but I think this one actually looks rather pretty!
Thanks to the guys at Handpicked for sending me the chocolate and inspiring this cake, which I wouldn’t even need any encouragement from the pony to make again…
Dark mocha fudge cake (adapted from Joanne Farrow’s Chocolate)
- 60g dark chocolate
- 60g butter
- 125g caster sugar
- 1 egg
- 150g self raising flour
- 1tsp bicarbonate of soda
- 1tbsp cocoa powder
- 60ml milk
- 60ml strong brewed coffee, cooled
For the icing and ganache:
- 125g dark chocolate
- 60g butter
- 100g icing sugar
- 1 tsp coffee dissolved in 1 tsp water
- 2 tbsp milk
- 50g coffee flavoured chocolate
- 10g finely chopped dark chocolate to decorate
For the cake, melt the chocolate over a pan of simmering water and set aside. Beat the butter and sugar until light and fluffy, then add the egg and beat again. Sieve together the flour, bicarb and cocoa and fold into the cake batter. Beat in half of the milk and half the coffee, then add the melted chocolate and then the remaining milk and coffee. Pour the mix into a greased and lined 6″ round cake tin and bake at 170 degrees (160 fan) for about 50 minutes, or until risen and a skewer comes out clean.
For the icing, melt the chocolate and butter over a pan of simmering water, without stirring, then quickly beat in the icing sugar, coffee and milk. Leave to cool until thick enough to spread. To make the ganache, melt the coffee flavoured chocolate and then add hot water 1 tsp at a time, until it reaches a fairly runny consistency – it will thicken as it cools.
To assemble the cake, slice the cake horizontally into three layers, and spread the fudge icing on top of the bottom and middle layers. Reassemble the cake, then pour the ganache on top, gently spreading it out towards the sides. Sprinkle the chopped chocolate on top, then leave until the ganache has set to slice.