Coffee & Walnut cake

Coffee & walnut cake

INGREDIENTS:

  • 250g pack softened butter, plus extra for the tins
  • 100ml strong black coffee (made with 2 tbsp coffee granules), cooled
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 85g walnuts, 2 tbsp roughly chopped, the rest finely chopped

For the filling

  • 100g icing sugar, sifted, plus a little extra for dusting
  • 150ml double cream
  • 100g mascarpone, at room temperature

METHOD:

  1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm round cake tins and line with baking parchment. Set aside 1 tbsp of the coffee for the filling.
  2. Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
  3. Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Oreo Olallieberry Chocolate Layer Cake

INGREDIENTS:
makes one four-layer 8″ cake

for chocolate cake:

  • 2 cups sugar
  • 2 cups flour
  • 1/3 cup black cocoa powder
  • 2/3 cup Dutch-processed cocoa powder
  • 1 tspn salt
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 cup whole milk
  • 1 cup hot coffee

METHOD:

  1. Preheat oven to 180 degrees C. Grease, flour, and line the bottoms of two 8″ round cake pans. If desired, line the cake pans with bake-even strips.
  2. In a mixer bowl, combine sugar, flour, black and Dutch-processed cocoa, salt, baking powder, and baking soda. Mix to combine.
  3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
  4. Pour the hot coffee into the batter and mix on medium low until smooth.
  5. Divide the batter between the two cake pans.
  6. Bake for 35-45 minutes. When a toothpick inserted into the center of the cake comes out cleanly, the cakes are done. Remove from the oven and let cool completely.  Once completed, split the layers.

or cocoa-olallieberry buttercream:

  • 1/2 cup olallieberry puree, from about 3/4 cup olallieberries
  • 2 Tbspn black cocoa, sifted
  • 11 oz. sugar (~310 grams)
  • 5 oz. water (~140 grams)
  • 150 grams egg whites (~5 egg whites)
  • pinch of cream of tartar, optional
  • 50 grams sugar
  • 4 sticks (1 lb) butter, at room temperature
  • food coloring, if desired
  • oreo cookies, chopped into sixths

METHOD:

  1. In a small bowl, mix together the raspberry puree and sifted black cocoa. Set aside.
  2. Combine water and 11 oz. (310 gr) sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 115 degrees C.
  3. Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam, then increase speed to high and gradually add the remainder of the sugar. Whip until soft peaks form and stop.
  4. Once the syrup has reached 115 degrees C (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters.
  5. Continue whisking until the bowl of the mixer is at body temperature and not warm anymore.
  6. Slowly begin to add the butter, about a half tablespoon at a time.
  7. Once all of the butter is incorporated, continue whisking while adding the olallieberry and cocoa mixture and the food coloring, if using. Beat until incorporated. Use immediately, layering with the chopped oreos.

for dark chocolate ganache:

  • 3 oz. dark chocolate, chopped
  • 2.5 oz. manufacturing or heavy whipping cream
  • 1 Tbspn butter
METHOD:
  1. Place the chopped chocolate in a bowl and set aside.
  2. In a saucepan, heat the cream and butter just until simmering.
  3. Pour the hot cream mixture over the chocolate. Let sit for a minute or so.
  4. Whisk the cream into the chocolate until smooth. Cool briefly and pour onto frosted cake.

Chocolate and Espresso Coffee Fondants

INGREDIENTS:

  • 115g good quality dark chocolate
  • 115g salted butter
  • 1 shot of strong espresso or 1 Tbl of instant coffee granules
  • 2 eggs
  • 2 egg yolks
  • 60g caster sugar
  • 30g plain flour

METHOD:

  1. Preheat oven to 200°C. Grease and butter 4 x 125ml ramekins.
  2. In a heavy based pan over low heat, melt the chocolate, butter and coffee until melted. Stir to a glossy batter. Set aside to cool for 5 minutes.
  3. In a mixing bowl, beat eggs, egg yolks and sugar with an electric mixer for at least 5 minutes or until pale, thick and leaves ribbons trails.
  4. Add chocolate and flour and gently fold until just combined. Be careful not to knock too much air out of the batter.
  5. Divide batter amongst ramekins and place on a baking tray. Fondants can be covered with clingwrap and stored in the fridge or freezer at this stage.
  6. Bake for 12 minutes or until the tops have risen and have set (but still soft underneath). If baking straight from the fridge, bake for about 14 minutes. If frozen, bake for 15 minutes. Note: Ovens vary so you might have to test one out to get the exact baking time.
  7. Remove fondants from the oven and serve it straight from the ramekin (my preference because I suck at unmolding things). If unmolding, rest for a minute then run a palette knife around the edges and turn out onto a plate.
  8. If baked from frozen, rest for 2 minutes before unmolding.

Tiramisu

INGREDIENTS:

  • 6 egg yolks
  • 1 cup sugar
  • 1 1/4 cup mascarpone cheese
  • 1 3/4 cup heavy whipping cream
  • 2 -12 oz packages Italian Lady fingers
  • 1/2 cup cold espresso
  • 1/4 cup Kahlua or coffee flavored Liquor (maybe even more than 1/4 if you like it strong!)
  • 1 tbsp cocoa for dusting

METHOD:

  1. Combine egg yolks and sugar in the top of a double boiler,  over boiling water.  Reduce heat to low, and cook for about 10 minutes, stirring constantly.  This is your sabayon,  remove from the heat and whip yolks until thick and lemon colored.
  2. Add Mascarpone to whipped yolks, beat until combined.
  3. In a separate bowl, whip cream to stiff peaks.
  4. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
  5. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
  6. Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
  7. Spoon half the mascarpone cream filling over the lady fingers.
  8. Repeat process with another layer.
  9. Refrigerate 4 hours or overnight.
  10. Dust with cocoa before serving

Fudgy Coffee Brownies

Fudgy Coffee Brownies

INGREDIENTS:

Makes 32 brownies

  • 2 sticks (1/2 pound) unsalted butter
  • 5 ounces unsweetened chocolate
  • 2 tablespoons instant-espresso powder
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 5 large eggs
  • 1 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt

METHOD:

  1. Preheat oven to 175°C (350°F) with rack in middle.
  2. Butter and flour a 13- by 9-inch baking pan.
  3. Melt butter and chocolate with espresso powder in a 3-quart heavy saucepan over low heat, whisking until smooth.
  4. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
  5. Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture.
  6. Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 25 to 30 minutes.
  7. Cool completely before cutting.

Coffee Ice Cream

INGREDIENTS:

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1/2 cup brewed espresso
  • 1 tablespoon pure vanilla extract
  • 8 large egg yolks

METHOD:

  1. Prepare an ice-water bath. Combine milk, cream, 1/2 cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat.
  2. Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a bowl.
  3. Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.Pour through a fine sieve into a heatproof bowl set in ice-water bath.
  4. Let cool, stirring occasionally. Place plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.
  5. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.

Chocolate-Coffee Cupcakes with Mocha Ganache & Mascarpone Cream

INGREDIENTS:

  • 1/2 cup plus 2 tablespoons milk
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup instant coffee powder
  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter — at room temperature
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 3 cups heavy cream
  • 1/3 cup coffee beans — crushed
  • 8 ounces milk chocolate — finely chopped
  • 2 cups mascarpone cheese
  • 1/4 cup confectioners’ sugar — sifted

METHOD:

To make the chocolate-coffee cupcakes

  1. Preheat the oven to 175 ºC. Line 30 standard muffin cups with paper liners.
  2. Combine the milk, cocoa, coffee and 1/4 cup water in a small saucepan and bring to a boil, constantly whisking, until the cocoa and coffee have dissolved. Let cool and pour into a liquid measure.
  3. Sift together the flour, baking soda, and salt.
  4. In the bowl of a mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the dry ingredients alternately with the milk mixture in three batches, ending with the liquid.
  5. Fill each muffin cup halfway with the batter. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.

To make the mocha ganache and mascarpone cream:

  1. Combine 1 cup of the heavy cream and coffee beans in a small saucepan and bring to a boil over high heat. Remove from the heat, cover, and let infuse for 10 minutes. Strain through a fine-mesh sieve into a clean sauce-pan and bring back to a boil.
  2. Put the chocolate in a medium bowl and pour the hot cream over it, stirring slowly, until the ganache is smooth. Spoon enough ganache over each cupcake to fill the liners to the rim.
  3. Using a whisk or in the bowl of a mixer fitted with a whisk attachment, whip the remaining 2 cups of heavy cream to stiff peaks. Add the mascarpone and confectioners sugar and whisk until smooth. Spoon the mascarpone cream into a pastry bag fitted with a medium round tip and pipe the cream on top of the ganache in a circle.