Who can resist such a sweet temptation like this? Definitely not me! Believe it or not, baking a mudcake wasn't my proposed plan at all. Alex originally ordered a coffee chiffon from me. It was my bad for not listening properly. It was also my bad for making such a beautiful coffee mudcake by mistake. Opps!
Without much references at hand, I had to work on the recipe even more carefully. I estimated the amount of ingredients just right to give a tiny coffee hint, not too overpowering to compromise the overall sweetness of the cake.
This instant coffee bag was one of the dozen sent from Malaysia by Suh Ying, my bestest friend in uni. She claimed that this is the best Kopi O brand she had ever had in Malaysia. So, I believe in her.
After over an hour baking session, the cake turned out nice. Really delicious indeed. Alex would still pefer a stronger coffee aroma but I like it like this myself. If you too are a coffee freak, this is something that you should really try at home then you can make your own justification as to whether you like mine or your own version better.
Take another look at the glossy finishing. Irresistible!
Crunch on the outside. Moist in the middle.
Coffee Mudcake
Apparatus:
Electric mixer
Round cake pan
Ingredients:
(A) dry ingredients:
1 cup self raising flour, sifted
1 cup low GI cane sugar
2 tsp baking powder
(B) wet ingredients:
1 cup grapeseed oil
2 large eggs
1/2 cup chocolate soy milk
1/2 cup coffee water**
Icing:
1 cup icing sugar
1/2 cup coffee water**
2 tbsp margarine
1 tsp vanilla essense
**To make coffee water, add boiled water to instant coffee bag and brew for approximately 10 minutes.
Methods:
1 Preheat oven to 180C. Line and grease a round cake pan.
2 Combine (A) and (B) in two separate bowls. If necessary, beat (B) using an electric mixer until fluffy.
3 Fold a little (B) into (A) at a time, gradually fold in the remaining. Mix until fully combined.
4 Bake at 180C for 30 minutes. Turn off the oven and leave the cake to cook in oven for another 30 minutes.
5 Meanwhile, prepare the icing by combining all ingredients together in a saucepan. Stir on high heat until well combined. Turn the heat down to low upon boiling and keep stirring the mixture until a smooth and thickened paste is formed.
6 Remove the cake from the oven. Cool, then turn out onto a plate or a wire rack.
7 Spread icing over the cake surface and sprinkle a handful of almond nuts to garnish.
Without much references at hand, I had to work on the recipe even more carefully. I estimated the amount of ingredients just right to give a tiny coffee hint, not too overpowering to compromise the overall sweetness of the cake.
This instant coffee bag was one of the dozen sent from Malaysia by Suh Ying, my bestest friend in uni. She claimed that this is the best Kopi O brand she had ever had in Malaysia. So, I believe in her.
After over an hour baking session, the cake turned out nice. Really delicious indeed. Alex would still pefer a stronger coffee aroma but I like it like this myself. If you too are a coffee freak, this is something that you should really try at home then you can make your own justification as to whether you like mine or your own version better.
Take another look at the glossy finishing. Irresistible!
Crunch on the outside. Moist in the middle.
Coffee Mudcake
Apparatus:
Electric mixer
Round cake pan
Ingredients:
(A) dry ingredients:
1 cup self raising flour, sifted
1 cup low GI cane sugar
2 tsp baking powder
(B) wet ingredients:
1 cup grapeseed oil
2 large eggs
1/2 cup chocolate soy milk
1/2 cup coffee water**
Icing:
1 cup icing sugar
1/2 cup coffee water**
2 tbsp margarine
1 tsp vanilla essense
**To make coffee water, add boiled water to instant coffee bag and brew for approximately 10 minutes.
Methods:
1 Preheat oven to 180C. Line and grease a round cake pan.
2 Combine (A) and (B) in two separate bowls. If necessary, beat (B) using an electric mixer until fluffy.
3 Fold a little (B) into (A) at a time, gradually fold in the remaining. Mix until fully combined.
4 Bake at 180C for 30 minutes. Turn off the oven and leave the cake to cook in oven for another 30 minutes.
5 Meanwhile, prepare the icing by combining all ingredients together in a saucepan. Stir on high heat until well combined. Turn the heat down to low upon boiling and keep stirring the mixture until a smooth and thickened paste is formed.
6 Remove the cake from the oven. Cool, then turn out onto a plate or a wire rack.
7 Spread icing over the cake surface and sprinkle a handful of almond nuts to garnish.
No comments:
Post a Comment