Coffee, Walnut and Chocolate
(Post 4)
Another week means another recipe!! Now 2/3 of my class tests are finished, I stepped out of my comfort zone and tried something I have never baked before.
I have been looking up lots of different cakes online and I liked the look of the bundt cake so I went to TK Maxx and bought myself one. It was relatively cheap but it is actually really good quality, I recommend TK Maxx as they have lots of nice items for the kitchen. As a bundt cake can be quite heavy, I wanted to make a cake that wouldn't be too dry once it was baked so I decided to make a coffee cake.
To make it a bit more adventurous I added in some chocolate and walnuts. I will post the recipe below for anyone's use. Hope you enjoy this weeks post!
☆- Prep Time: 30 - 35 minutes.
Coking Time: 25 - 30 minutes.
Easiness: Medium.
Ingredients:
The Sponge:
The Topping:
❤ Top Tip of the Post❤ :If avoidable, do not open the oven door whilst the cake is cooking as it can cause the cake to collapse and not bake as well.
Another week means another recipe!! Now 2/3 of my class tests are finished, I stepped out of my comfort zone and tried something I have never baked before.
I have been looking up lots of different cakes online and I liked the look of the bundt cake so I went to TK Maxx and bought myself one. It was relatively cheap but it is actually really good quality, I recommend TK Maxx as they have lots of nice items for the kitchen. As a bundt cake can be quite heavy, I wanted to make a cake that wouldn't be too dry once it was baked so I decided to make a coffee cake.
To make it a bit more adventurous I added in some chocolate and walnuts. I will post the recipe below for anyone's use. Hope you enjoy this weeks post!
Coking Time: 25 - 30 minutes.
Easiness: Medium.
Ingredients:
The Sponge:
- 280g self-raising flour.
- 250g golden granulated sugar.
- 4 eggs.
- 250g softened butter.
- 100ml hot water combined with 2 tablespoons of instant coffee.
- 1 teaspoon of baking powder.
- 1 teaspoon of vanilla essence.
- 85g of finely chopped walnuts.
The Topping:
- 75g of white chocolate, melted.
- 75g of dark chocolate, melted.
- 75g of milk chocolate, melted.
- 1 handful of chopped walnuts.
Method:
- Preheat the oven to 180° and grease the bundt tin. To grease my bundt tin, I used some spray oil and sifted a bit of flour into the tin.
- Mix the coffee and the hot water in a cup and leave to cool.
- Place the flour, sugar, eggs, butter, taking powder and vanilla essence in the bowl and mix it until the batter is smooth.
- Once the coffee is cool, pour it into the mix.
- Add in the finely chopped walnuts and mix them through thoroughly.
- Pour the batter into the tin and place the tin in the centre of the oven.
- Bake for 25-30 minutes.
8.Once the cake has cooled, melt the chocolates separately in bowls over a pan with boiling water in.
9. Use a spoon to drizzle the chocolates on alternatively.
10. Finally, sprinkle the chopped walnuts over the cake.
❤ Top Tip of the Post❤ :If avoidable, do not open the oven door whilst the cake is cooking as it can cause the cake to collapse and not bake as well.
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