This Mocha cake was made for AM's *cough*cough* birthday on Tuesday. It is based on Belinda Jeffrey's recipe in her book Mix and Bake. (NB. I notice this book is out now in paperback. If you are a baker, I can recommend this book. ) One of the best things about this recipe is that it is a melt-and-mix cake, so everything is mixed in one saucepan. Too easy. And it tastes good too.
My cake was decorated with cream and coffee bean brittle. The coffee bean brittle got the thumbs down from the kids, so AM's cake is iced with chocolate ganache. Not a bad alternative.
80g unsalted butter
1/3 cup olive oil
2/3 cup strong black coffee
100g dark chocolate
250g castor sugar
1 large egg
1 tsp vanilla extract
200g plain flour
2 tsp baking powder
1/3 cup sour cream
Heat oven to 150 degrees.
Grease and line a 24cm springform tin.
Put cocoa, oil , coffee and butter into a large saucepan. Bring to boil over medium heat, stirring frequently. Once smooth, take off heat and let cool.
Once cool add sugar and egg. Mix.
Sift in plain flour and baking powder. Mix in and then add sour cream.
Mix until smooth, transfer to tin and bake for 50 minutes or so.
Chocolate ganache: Melt 200g dark chocolate and 100g unsalted butter with a little water in a bowl over a pan of simmering water. Mix until smooth and let cool slightlly before covering the cake.