Wednesday, January 12, 2011

Cafe Au Lait Cake



I had a guest coming over early in the morning and I had next to nothing to serve them.
So I decided to make use of this very fast Betty Crocker Dark Choclate cake-mix box lying in the cupboard, that I had only bought at the super market because it was on offer accompanied with a Betty Crocker Recipe Booklet that I simply couldn't resist.

So I opened the Booklet and found out that I could also make use of an Espresso Jar that's been lying around unopened.

This is how I came to make this wonderful Chocolate cake with a hint of coffee, that Mr.WD40 declared the best chocolate cake he's ever had. Unfortunately, it wasn't completely homemade! Sad face..

Cafe Au Lait Cake Recipe

Ingredients:


For Cake:
Adapted from Betty Crocker,

1 Tbs instant Espresso Coffee (Dry)
1 1/3 Cup Water
1 box Dark Chocolate Cake mix (18 oz)
3 Large Eggs
1/3 Oil

For Chocolate Whipped Frosting:
Adapted from Joy of baking,


1 Cup (240 ml) Heavy Whipping cream
1/2 tsp Vanilla Extract
2 1/2 Tbsp (15 grams) granulated white sugar
1 1/2 Tbsp unsweetened cocoa powder

For the Filling:

1/2 Cup (120 ml) Heavy Whipping Cream
1 Tbsp Espresso Powder
1/2 Tbsp Vanilla Sugar

Instructions:

For the cake:
1. Heat over to 350 degrees F., Grease and flour two 8-inch/20cm round pans.
2. Dissolve coffee into water.
3. In the bowl of your electric mixer, add cake mix, water, oil and eggs and beat on low speed until mixture is combined.
4. Beat for two minutes on medium speed, pour batter into prepared pan.
5. Bake for 25-30 minutes or until spoon inserted in the middle of cake comes out clean.
6. Cool cake in pan for 10 minutes, then transfer to wire rack.

For Frosting:

1. In a bowl place the whipping cream, vanilla extract, cocoa powder and sugar.
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes.
3. When chilled, beat the mixture until stiff peaks form.

For Filling:

1. In a bowl place the whipping cream, espresso powder and vanilla sugar.
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes.
3. When chilled, beat the mixture until stiff peaks form.

Cake Assembly:

1. Place one cake layer, rounded side down on serving plate.
2. Spread with filling, smoothing it out, if any filling remains you can decorate top of cake with it.
3. Top with second layer, rounded side up.
4. Frost side and top of cake with Chocolate flavored Whipped Cream, you can also garnish with shaving of chocolate.


Devour!

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