Java-Spiced Chocolate Cake With Coffee Cream

Name: Java-Spiced Chocolate Cake With Coffee Cream
Ingredients: 60 g cocoa, dutch; 12 teaspoon clove, ground; 2 teaspoons cinnamon, ground; 14 teaspoon fresh nutmeg, grated; 200 ml water, boiling; 100 g butter, unsalted; 250 g caster sugar; 3 eggs; 185 g flour; 1 teaspoon bicarbonate of soda; 1 teaspoon baking powder; 400 ml double cream; 1 tablespoon caster sugar; 1 tablespoon coffee, espresso, finely ground

14 ingredients

10 steps

Ingredients

60 g cocoa, dutch
12 teaspoon clove, ground
2 teaspoons cinnamon, ground
14 teaspoon fresh nutmeg, grated
200 ml water, boiling
100 g butter, unsalted
250 g caster sugar
3 eggs
185 g flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
400 ml double cream
1 tablespoon caster sugar
1 tablespoon coffee, espresso, finely ground

Directions

1

Preheat oven to 180C Line 2 x 20cm round cake tins.
2

Sift cocoa with spices, putting aside 3 tsp of the spice mixture.
3

Combine the remaining mix with 200ml boiling water.
4

Using an electric mixer, beat the butter and sugar until pale and fluffy, then beat in the eggs.
5

Sift over the flour bicarbonate of soda and baking powder, then add the spice and water mixtrue and fold in to combine.
6

Divide the cake batter evenly between the 2 tins smoothing the top.
7

Bake for 20 minutes Cool the cakes in the tin for 15 mins before turning out to cool.
8

For the coffee cream, using an electric mixer whish cream and sugar to soft peaks, then stir in the ground coffee.
9

To assemble, spread the top of 1 cake with the cream then sandwich with the 2nd cake.
10

Sprinkle the top of the cake with the reserved spice mixture.