Thank CHEESE tomorrow is Friday and payday. One more sleep! This month has been a long one and I’m now flat broke. A little issue with a company car and diesel topped me over the edge at the beginning of the week so couldn’t be happier to see my bank balance rise for a few days…until it collapses with the reality of my rent. Hurrah hurrah, oh to be a Millennial huh?
Even worse than having no money – having no time! I have cleared some time this weekend just to spend in the kitchen baking though so am really looking forward to that. We have dinner out tomorrow night as well so starting off the weekend with some great company and hopefully great food. We’re going to a place called il Caffe di Napoli which I’ve never been to before so am really looking forward to it. I had a quick search of it and it looks really lovely decor wise so good start! Let me know if you’ve ever been and what you recommend?
Last weekend we celebrated my mum’s birthday and I am finally getting the chance to share a look at her Coffee and Chocolate Marble Cake. I’m happy to say it went down very well and was quick and easy to make to boot! Sorry about the pics – had to act quick before she arrived and struggled with the light.
right, you’ll need:
225g self-raising flour
225g softened butter
225g golden caster sugar
4 large free range eggs
2 level tsp baking powder
3-4 tbsp strong coffee, brewed or coffee essence
70g cocoa powder
6tbsp boiling water
100g icing sugar
1 tbsp coffee essence
1-2 tbsp boiling water
1 large flake, crushed up
I used a bundt tin for this recipe, truthfully because I have one and rarely use it. Also I think it makes a birthday cake look a little bit more special! You could easily just make this in a normal 8″ or even 9″ tin.
Preheat the oven to 200 degrees.
Grease and line your baking tin. If you are using a bundt tin, really grease it and definitely line the middle bit up – no one wants a cake stuck to the tin.
Throw all the classic cake ingredients (flour, baking powder, butter, sugar, eggs) into a bowl and beat well until fully combined and smooth.
Divide the mixture into 2.
In Mixture 1, add your 3-5 tbsp of coffee and mix through.
For Mixture 2, weight out the cocoa into a cup and make a paste with the boiling water. Add this to the cake mix and beat until mixed through.If you don’t think the colour is dark enough, add more cocoa.
Add a spoon of each mixture to your lined tin over and over again. After the bottom of the cake tin has been covered, grap a sharp knife and run it around the cake to create a swirl pattern. Follow until the entire mix of both flavours has filled the cake tin, making sure to add a swirl here and there.
Bake in the oven for about 35-40 minutes but check it – depending on the type of tin you have used, it might need a little more or a little less.
When the cake is cooked through, tip it out of the baking tray and leave to cool.
To make the icing, add coffee essence to icing sugar and beat well. If needed, add a couple of tbsp of boiling water to loosen it up slightly.
Pour the icing thinly over the top of the cake and follow with a sprinkling of crushed flakes.
Two classic flavours will always get a smile out of a birthday girl!
Here’s to a good weekend!