Chocolate, Fudge and Espresso Coffee Drizzle Cake

Chocolate, Fudge and Espresso Coffee Drizzle Cake

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.

My Chocolate, Fudge and Espresso Coffee Drizzle Cake

Ingredients:

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

Method:

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!

Chocolate, Fudge & Espresso Coffee Drizzle Cake

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.

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Double Drizzle Grapefruit Cake

Double Drizzle Grapefruit Cake

Lately I’ve been experimenting with cakes. I had a plan to create the ultimate kiwi cake but I have to report that I wasn’t very successful in my endeavour.

I baked a kiwi cake which was actually edible but it simply wasn’t as nice as I was expecting or even hoping it would be, so I decided to move on to different fruits.

Next in line was a grapefruit and this is what I came up with… Double Drizzle Grapefruit Cake…

My Double Drizzle Grapefruit Cake

Ingredients:

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter
  • 1tsp baking powder
  • 3tbsp grapefruit juice
  • Zest of one grapefruit

For the grapefruit drizzle syrup:

  • 50g caster sugar
  • 10tbsp grapefruit juice

For the grapefruit drizzle icing

  • 200g icing sugar
  • 5tbsp grapefruit juice
  • Zest of one grapefruit

My ingredients are split into tablespoons of fresh grapefruit juice. I juiced two large grapefruits and they gave me 20 table spoons of bits free juice, so this is what I had to play with. As it ended up it was more than enough to create a lovely grapefruit cake, which will (despite the huge amount of sugar involved) leave a slight tingly feeling at the end of your tongue after you finish a slice. The taste is gentle, you won’t be sat there with a screwed up face when you bite into it. If you did want a stronger taste you could always juice a 3rd grapefruit and then reduce on the stove and allow to cool before using this will intensify the grapefruit taste.

Method:

Preheat the oven to 180C fan.

Grease (and line) one 8” loaf tin.

In a large bowl sift and mix together all the dry cake ingredients being: flour, sugar and baking powder.

Add the zest from one earlier washed grapefruit.

Melt your butter a little, so it is nice and soft (20sec in pulses in a microwave should do the trick).

Add the butter, eggs and 3tbsp of juice to your mixing bowl and beat all the ingredients until smooth.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 35-40min or until golden brown.

Remove from the oven and allow it to cool for a few minutes.

With a toothpick or a wooden skewer poke the cake a little creating some small inconspicuous holes.

Mix the grapefruit juice with caster sugar and spread your drizzle syrup slowly all over your still warm cake.

Leave to cool almost completely.

After 15-20 minutes remove your cake from the baking tin and get ready for the icing.

In a large bowl mix the icing sugar, grapefruit zest and freshly squeezed juice. Incorporate the juice into the sugar one spoon at the time creating a smooth consistency that’s about the same as cold treacle.

Once your icing drizzle is ready pour it slowly all over your cake and allow it to drip everywhere and then set aside to firm up.

This amount of icing drizzle should let you cover all the cake. Alternatively you can make a half size portion and drizzle just over the top.

The cake is very moist and utterly delicious and the epitome of more-ish

Double Drizzle Grapefruit Cake @BarkTimeBark Time Double Drizzle Grapefruit Cake

Have you ever tried a grapefruit cake before?

More importantly do you know of any recipes out there for a Kiwi cake that works? And I don’t just mean a cake with some kiwi’s nicely placed on top, I want it to be a key ingredient in the making of the cake… I challenge you!

Chocolate and Orange Drizzle Cake

My Chocolate and Orange Drizzle Cake.

Last Sunday yet again I was asked to bake a Lemon Drizzle Cake. Don’t get me wrong, this is a lovely cake but after two weeks of baking it every other day I’ve decided it was time for something new. I didn’t want to disappoint nor, for safety reasons stray too far from the requested type of cake, so I decided to bake a “off spin” drizzle cake, or in cook-speak take it to the next level. It was my first attempt and I really wasn’t sure how it would turn out but in the end I needn’t have worried as it was quite something if I may say so myself; a bit more moist and sweater than a lemon version but extremely tasty and satisfying.

I present to you the Chocolate and Orange Drizzle Cake.

Chocolate & Orange Drizzle Cake

Ingredients:

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter, soften
  • 1tsp baking powder
  • Zest of one large orange
  • 1tbs of fresh squeezed orange juice
  • 2tbs chocolate shavings

For the orange drizzle:

  • 50g granulated sugar
  • Juice of one large juicy orange

The above ingredients will make a cake that fits perfectly in an 8” loaf tin.

Method:

Preheat the oven to 180C fan.

Grease and line your baking tin, or just grease it.

In a large bowl mix together all the dry ingredients being: flour, sugar, chocolate shavings and baking powder; add zest from one large orange, soften butter, eggs and fresh squeezed orange juice – mix all ingredients until smooth.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 40-45min or until golden brown.

Remove from the oven and allow it to cool for a few minutes.

Prepare your drizzle by mixing the sugar with the orange juice. “Stab” your cake repeatedly with a toothpick and then slowly drizzle it with your mixture allowing it to soak in deep inside the cake.

Let it cool completely.

Cut, serve and enjoy!

Chocolate and Orange Drizzle CakeChocolate & Orange Drizzle CakeMy Chocolate and Orange Drizzle Cake

Happy Baking!
Yum