I love drinking coffee but, more than just drinking it, I especially love the aroma of coffee. My nose, believe it or not, usually brings me to a good café! These days, after acquiring a NESPRESSO machine, I want to rush home from wherever I am, after a tiring day, to have a cup of good coffee. Very often, I have to jam the brakes on my cravings for a coffee out of the fear of having too much caffeine in my blood. Since coffee is a major part of my life, I want to share a recipe that uses it as the foundation – my Espresso Cake that I so lovingly bake very often. I would just sit down to take in the smell of the coffee that would fill the whole house when I am baking the cake. You must try this cake, it is so yummy and heavenly, what with the coffee syrup on it………Ok, just the thought of it is making me run to make another cup of coffee!
Watch a video on how I made this cake: http://www.youtube.com/watch?v=rEB3nm6uySI
Preparation time: 20 minutes
Cooking time: 35 minutes
15 g instant coffee
1 tablespoon hot water
3 X 60 g eggs
160 g caster sugar
150 g self-raising flour
30 g cocoa powder
150 g Q.B.B Ghee, melted
- Preheat the oven at 180° C
- Grease a 21 cm Baba pan.
- In a small bowl, dissolve the coffee into the water.
- Beat the eggs for about 8 minutes, until they become thick and then gradually add in the sugar a little at a time, beating well.
- Fold in the sifted flour and cocoa and then the melted Q.B.B Ghee and coffee mixture.
- Pour into the prepared pan and bake for 35 minutes at 180° C.
- Allow it to stand in the pan for 5 minutes before turning the cake onto a wire rack over a tray.
- Keep aside 60 ml of the Espresso syrup and drizzle the rest over the cake.
- Serve each slice of cake with a bit of syrup.
TO MAKE THE ESPRESSO SYRUP
140 g caster sugar
100 ml water
1 tablespoon instant coffee (15 g)
- Combine all and cook WITHOUT allowing it to boil, until the sugar dissolves. Add Kahlua if you want an additional kick!