Today I have for you a new development in my drizzle cake collection. Stepping back away from the fruits theme for a while I’ve decided to experiment with coffee 🙂 I believe like most of you that chocolate and coffee go well together so it was the perfect starting point for my new cake.
Rummaging through my kitchen cupboards I came across a bag of fudge chunks; they were exactly what I was looking for – a perfect addition to the chocolate and coffee which I had already set my mind on.
So here you go…
I present you my Chocolate, Fudge and Espresso Coffee Drizzle Cake.
For the cake:
- 3 eggs
- 150g self-raising flour
- 150g caster sugar
- 150g unsalted butter, softened
- 1tsp baking powder
- 2tbsp coco powder (I used Bournville)
- 1tbs chocolate shavings
- 1tsp coffee essence
- Handful of Mini Fudge Chunks (I used ones made by Silver Spoon)
- Icing sugar for decoration (optional)
For the espresso drizzle:
- 50g granulated sugar
- 50ml good quality extra strong made espresso
Preheat the oven to 180C fan.
Grease one 8” loaf tin (lining is an option if you are skilled at such things).
In a large bowl mix together all the dry ingredients being: flour, sugar, cocoa, chocolate shavings and baking powder.
Add the softened butter, eggs and coffee essence – mix all ingredients until combined and smooth.
Pour into your earlier prepared loaf tin.
Once you mix is in the tin sprinkle your mixture with mini fudge chunks and push them down ever so slightly with a spoon, they will sink some more during the early stages of the cooking so should end up somewhere near the middle of the cake 😉
Bake in the centre of your pre-heated oven for 35-40min.
Remove from the oven and allow to cool for a few minutes.
Prepare your drizzle by mixing the sugar with the 50ml of espresso. “Stab” your cake repeatedly with a toothpick or skewer and then slowly drizzle it with your mixture allowing it to soak in deep inside the cake.
Let it cool completely.
Sprinkle icing sugar on top to give it a professional finished look (and cover the holes you made earlier).
Cut, serve and enjoy!
I am actually really proud of my cake. It ended up being really something, if I don’t mind saying so myself. My cake, once baked, had quite a big crack in the middle, which means that most of my espresso drizzle ended up in the middle of the cake. This ended up being a huge advantage taste wise. The cake had these nice layers of flavour; the sides were very chocolaty whilst the middle was predominantly coffee flavoured due to the drizzle; in addition every now and then you could bite into sweet gooey half melted fudgy goodness… I have to admit – my new cake came out to be a roaring success.