Recipes - Chocolate Coffee Cake Recipe

Ingredients

120 g of chocolate sponge mix

2 eggs

30 ml of milk

30 g of butter (melted)

20 ml of cold water

2 tbsp of sugar

2 tbsp of Kahlúa coffee liqueur

10 sponge fingers

30 g of macadamia nuts (chopped)

200 g of chocolate (broken into pieces)

2 tbsp of unsalted butter

200 g of fresh cream( whipped)

To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-cin) cake tin with greaseproof paper.
Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
Turn to low speed, mix in melted butter until well blended.
Spread batter into prepared tin and bake for 20 minutes.
Remove from oven and cool completely.
Split into 2 layers.
To make coffee liqueur, combine cold water, sugar and Kahlúa coffee liqueur until blended.
To make chocolate cream, melt chocolate and unsalted butter over boiling water.
Fold in whipping cream.
Place a slice sponge cake into cake tin.
Brush with coffee liquid and spread with chocolate cream.
Sprinkle with some chopped macadamia nuts.
Dip sponge fingers into coffee liqueur and arrange on to the cream.
Continue layering until sponge fingers finished.
Cover with sponge cake.
Refrigerate for a while.
Coat cake with remaining cream.
Decorate sides with chocolate and top with cocoa powder.
Or decorate as desired.

	Chocolate Coffee Cake Recipe

	Ingredients Sponge 120 g of chocolate sponge mix 2 eggs 30 ml of milk 30 g of butter (melted) Coffee Liquid 20 ml of cold water 2 tbsp of sugar 2 tbsp of Kahlúa coffee liqueur 10 sponge fingers 30 g of macadamia nuts (chopped) Chocolate Cream 200 g of chocolate (broken into pieces) 2 tbsp of unsalted butter 200 g of fresh cream( whipped) Preparation To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-cin) cake tin with greaseproof paper. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in melted butter until well blended. Spread batter into prepared tin and bake for 20 minutes. Remove from oven and cool completely. Split into 2 layers. To make coffee liqueur, combine cold water, sugar and Kahlúa coffee liqueur until blended. To make chocolate cream, melt chocolate and unsalted butter over boiling water. Fold in whipping cream. Place a slice sponge cake into cake tin. Brush with coffee liquid and spread with chocolate cream. Sprinkle with some chopped macadamia nuts. Dip sponge fingers into coffee liqueur and arrange on to the cream. Continue layering until sponge fingers finished. Cover with sponge cake. Refrigerate for a while. Coat cake with remaining cream. Decorate sides with chocolate and top with cocoa powder. Or decorate as desired.

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