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Chocolate and coffee. Just like my absolute fave coffee drink at Starbucks, this was a Java Chip Frappuccino in a cake. An espresso-flavoured cake, dotted with specks of dark chocolate. This was further soaked in coffee syrup before being smothered in swirls of frosting. I had dreamt of a luscious mocha mascarpone frosting to fill and frost this one. However, we didn’t have any left at home and I was just too lazy to head out to the store just to get a tub of mascarpone. Well, on hindsight, it was such a blessing in disguise! The chocolate fudge frosting I had used instead was sooooo good with this cake. It was thick, intensely chocolaty and fudgy, which was the perfect foil to the light, delicately crumbed cake.

Espresso Layer Cake with Chocolate Fudge Frosting
250g organic unbleached plain flour
2 T cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
100 unsalted french butter
1 cup unrefined cane sugar
2 large eggs
1 tsp pure vanilla paste
150ml buttermilk
2 shots of espresso (60ml)
1/4 cup finely chopped dark chocolate

Sift dry ingredients and set aside. On medium-high speed, beat butter and sugar until light and creamy. Beat in the eggs and vanilla paste. On low speed, add in the dry ingredients and beat to combine. Next, pour in the buttermilk and espresso. Use a spatula to make sure the batter is well-combined. Finally, fold in the chopped chocolate. Divide the batter and pour into 2 lined baking tins and bake at 180C for 30 min, or until a toothpick inserted into the middle comes out clean.

To assemble, level the cake layers to remove the dome (if any). Brush with a home-made coffee syrup. Fill and frost with frosting.