Coffee and cake, the perfect afternoon treat. Why not put them together and create cake magic!
I added Crosby Coffee Ten 86 blend to the original recipe giving it a Crosby Coffee twist. One of our house blends, Ten 86 is a strong balanced blend consisting of caramel, fudge notes and a smooth chocolate note running through it.
I made a small cafetière with 15g of coffee and 300g of water, brewing for 4 1/2
minutes. Alternatively you can use a Moka pot using 20g of coffee with roughly
200g of water.
To incorporate the coffee into the recipe, I reduced the water in the first stage to 80g and used 170g of coffee giving the cake a subtle coffee kick. I kept the remaining coffee and added it to the frosting, flavouring to taste. I added more icing sugar to maintain the correct consistency.
If you’d like to try the recipe and make the perfect cappuccino to accompany with it, pick up your back here!!
The full original recipe can be found at https://www.olivemagazine.com/recipes/baking
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