My good husband doesn’t spend much time in the kitchen (except for when helping me clean up), the only cooking he enjoys doing is if it is outside on the grill. Which means on the weekends I have a little rest (from the cooking at least), as he does most it on the grill. However there is one thing that he loves to bake, and really is quite good at, and that is a coffee cake. Back when he was still wooing me, he baked this cake for me once, which of course totally won me over.
So the other day he asked whether I could bake his coffee cake, but to make it a bit ‘fancy’. So in an effort to ‘fancy’ it up a smidgen I decided to make little individual coffee cakes with a layer of coffee jelly and a topping of Kahlua infused whipped cream and mascarpone. As mentioned in previous posts, my husband and I are coffee addicts so for us this does not constitute as a coffee-overload, however please be informed that you can certainly taste coffee with every bite.
The coffee jelly is a little bitter, but eaten with the cream and mascarpone mixture it tastes divine. You could add a bit more sugar to the coffee jelly if you are not used to the strong taste of coffee, or just use less coffee when making the jelly. I put a tablespoon of Kahlua coffee liqueur in the mascarpone cream, but you can replace this with a tablespoon of coffee (1 tablespoon of instant coffee mixed with 1 tablespoon of warm water).
1½ cups flour
3 tsp baking powder
3 tbs cocoa powder
1½ cup sugar
¾ cup boiling water
¾ cup oil
6 eggs, seperated
1 tsp vanilla extract
pinch of salt
1 cup sugar
1 cup boiling water
1 shot of espresso (or 2 tbs instant coffee)
1 tsp vanilla extract
Preheat oven to 180°C.
Sift together flour, baking powder, cocoa powder and stir in the sugar.
Combine the water, oil, egg yolks and mix together with the dry ingredients.
Beat the egg whites until soft peaks form and fold into the rest of the mixture.
Pour the batter into two buttered round tins.
Bake for 25-30 minutes.
Combine all the ingredients for the syrup in a small saucepan and stir together over medium heat and bring to the boil. Set aside to cool.
When the cakes come out of the oven slowly pour the syrup over.
2 shots of espresso
(or 3 tablespoons of instant coffee)
4 gelatine sheets
Soak gelatine sheets in cold water for a few minutes.
Combine two shots of espresso with enough hot water to make 250ml liquid. (Alternatively, combine 3 tablespoons of instant coffee with 250ml hot water).
Stir together with sugar over medium heat and bring to the boil.
Take off the heat and stir in the gelatine and let it cool.
Pour the jelly mixture into a small tray and place in the fridge until set. (Best to make this a few hours ahead to allow it enough time to set).
½ cup cream
½ cup mascarpone cheese
1 tbs Kahlua coffee liqueur
2 tbs icing sugar
Cream all the ingredients together.
Place in a piping bag just before assembling.
Cut rings out of the cake (I used a 9cm ring), as well as the jelly. Place a disc of jelly on top of the cake and pipe the mascarpone cream on top of that.
…be fearless, and have fun!