Mexican Chocolate Coffee Cake

I had never heard of this cake until I read a ‘WordPress’ post ( Please see comments boxes for http).

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And it wasn’t like any recipe I had tried before, so I thought I needed to give it a go.

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If you look at the original recipe you’ll see I’ve made a few changes and I hope these are for the better. I have taken out the butter and this makes for an ethereal, soft cake which works really well with the Cream Cheese.

The praline is easy to do. Please go here for the recipe.

This is now one of my favourites – really great for a ‘Grown Up’s’ Birthday.

🙂

Mexican Chocolate Coffee Cake

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375 ml cup strong coffee
120g / 4 oz cocoa

Heat the coffee and stir in the marshmallows to melt them.
Set aside to cool.

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500g / 1 lb Self Raising flour
740g / 1lb 4 oz sugar
1 tsp. nutmeg
3 beaten eggs
2 tsp. vanilla
250ml vegetable oil
185ml live yogurt

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Line a 3 x 21cm cake tins with parchment paper.
Preheat the oven to 350˚F/180˚C/Gas 4.
Combine flour, sugar, nutmeg.
Whisk together the eggs, vanilla, oil and yogurt. Whisk in coffee mix.

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Pour the wet into the dry and fold together quickly.
Divide between the 3 parchment lined tins.
Bake for approximately 30 – 35 minutes.
Allow to cool in the tins.
This is a delicate cake.


360g / 12 oz. Cream cheese, room temperature
6 oz. powdered sugar
2 tsp vanilla extract
90g / 3 oz melt chocolate
Empty the cheese into a bowl add the sugar and vanilla and mix well to form a nice soft icing. No need for over vigorous beating.
Spread over the cooled cake. On each layer add a drizzle of the melted chocolate.

I added the almond praline as a dramatic finish.

https://scarletrosita.wordpress.com/2013/02/15/almond-praline/

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

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Super Citrus Layer Cake

As a lifelong devotee of the baking of cakes I know the love that can come my way just by taking some care over mixing a few ingredients together. Anyone who frequents the Southwark food markets and has visited my stall will know that so many of the items I make are personalised for someones dietary needs, they’ll be Vegan, Gluten and Wheat Free, No Added Sugar etc, all adding a virtuous appeal to the food.

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This cake is just delicious, that is it’s virtue 😀 It is perfect at the end of a meal, as a celebration cake or even for a treat with tea or coffee. It is not too sweet and the sweetness is cut with the tang of the citrus fruits and the citrus fruit is soothed with the cream cheese frosting.

Plus its 3 tiers, it’s a big ‘un, we all love a big ‘un!  🙂

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Super Citrus Layer Cake

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For the cake

240 g / 8 oz butter, at room temperature

480 g / 1 lb sugar

4 eggs

480 g / 1 lb sifted self-rising flour

250 ml / 1/2 pt natural yogurt

1 tbsp ( 2 lemons minimum) lemon zest

2 tbsp ( 2 oranges minimum) orange zest

Grease enough greaseproof paper to line 3 x 23 cm / 9” layers

Preheat oven to 350˚F 180˚C or Gas 4.

Cream butter and sugar.

Lemon Layer Cake 1

Add eggs 1 at a time, beating well after each addition.

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Add flour, zests and yogurt and fold until mixed. Divide batter equally between the 3  prepared pans.

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Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or the centre springs back when pressed with a finger.

Turn out onto a rack and allow to cool.

Lime Curd

8 egg yolks
240 g / 8 oz  sugar
60 g/  oz butter
3 limess, zest grated and juiced
Place all the ingredients in the double boiler (or a heat proof bowl) over just simmering water. The top bowl shouldn’t be sitting in the hot water. Cook and stir continuously until mixture begins to thicken, this takes about 10 minutes. It won’t go super thick more like cream. Take it from heat and let it cool, then cover and refrigerate it to thicken up well.

Cream Cheese Topping

200 g / 8 oz Cream Cheese (at room temperature)

2 tablespoons sifted icing sugar

1 teaspoon vanilla extract

Just beat these together with a spoon, it won’t take long, until it is smooth.

Now to assemble the cake. Put one cake onto the plate. Add half the lime curd and spread to the edges.

Add on another cake and the other half of the curd. Spread evenly.

Add the last cake and spread with the cream cheese frosting.

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How easy was that 🙂

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This cake is available to order from me (UK Mainland) for £22  + £8 P&P

Other countries then please contact me for more information 🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest