Coffee, dark chocolate cream layer cake
Ingredients
For the chocolate chip cake
115g softened unsalted butter
250g caster sugar
60g light brown sugar
3 eggs
110g buttermilk
75g veg oil
12g vanilla
185g plain flour
4g baking powder
4g salt
150g dark chocolate chips
For the coffee glaze
100ml milk
1 tsp espresso coffee
1/4tsp vanilla
For the cream
220g Philadelphia
140g granulated sugar
1/8 tsp salt
1 tsp vanilla
360g cream whipped
Assembling the cake
130g dark chocolate, finely chopped
200g slivered toasted almonds
Cocoa powder
Method:
Preheat the oven to 160c and line a baking tray with baking paper
Toast slivered almonds in the oven for 5-10 minutes or until golden brown. Then leave on the side to cool.
To make the cake beat butter and sugar together until light and creamy
Add eggs one at a time combining with a teaspoon of the weighed plain flour to avoid a curdled mix.
Combine milk, vanilla, and oil into a measuring jug, and while mixing the batter slowly add the liquid.
Sieve the remaining plain flour with baking powder and salt and stir into your wet mix. Making sure there are no lumps or pockets of flour.
Pour mix into your baking tray and sprinkle the chocolate chips on top.
Bake for 15 minutes or until the skewer inserted comes out clean.
Next, make the coffee glaze, combine the coffee with a small amount of water to dissolve the granules. Add vanilla and pour into milk and leave to one side.
Whilst the cake is cooling make your cream, Whip cream to stiff peaks and leave to one side, Beat cream cheese till smooth, then add sugar, salt, and vanilla. Add your whipped cream and whisk till no lumps.
To assemble the cakes using a cake ring, lined with baking paper, and begin to layer. You should be able to get 3 even layers with your tray of sponge. Starting with the sponge then soaking it with the coffee glaze, 1/3 of cream, and then dusting with cocoa powder and a sprinkle of almonds, and repeat.
Leave in the fridge for 2-3 hours or until the cream has set.
Remove from the fridge and take out of the cake ring, slice and serve.
