“To me, the smell of fresh-made coffee is one of the greatest inventions.’
Hugh Jackman
couldn’t wouldn’t stop spooning it into her mouth! Just one last spoon, she begged!
Food, ingredients, aromas, the folk, the garden, the venue, memories, the ambiance … the entire connect weaves a delightful ‘spread’!
~For Indiblogger and Ambipur … ‘Smelly To Smiley!’ ~
[print_this]
Recipe: Chocolate Cake & Coffee Patisserie Cream Trifles
Summary: We loved these Chocolate Cake & Coffee Patisserie Cream Trifles too. LOVED! Deep coffee flavours, great pairing with chocolate, nice play of textures. The cake cubes soaked in a coffee syrup. A swirl of whipped cream might have completed them! Serves 6-8.
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes plus cooling time
Ingredients:
- Chocolate buttermilk pound cake {recipe adapted from here}
- 175g whole wheat flour
- 50g cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100g unsalted butter, room temperature{or 70g butter + 30g olive oil}
- 200g vanilla or plain sugar
- 2 eggs
- 100ml buttermilk
- 1 tsp pure vanilla extract
- Coffee Cream Patisserie
- 75g granulated sugar
- 200ml low-fat cream
- 300ml milk
- 40g plain flour
- 30g instant coffee
- 2 eggs
- 1/2 vanilla bean, scraped
- 1 tsp coffee extract
- Coffee syrup
- 150ml water
- 1 tsp sugar
- 2 tsp coffee powder
- Chocolate shavings to garnish {or/and whipped cream}
Method:
- Chocolate buttermilk pound cake {you will have leftovers}
- Preheat the oven to 170C.Line the base and sides of a 7″ round tin.
- Sift the flour with the cocoa, baking powder, baking soda and salt. Reserve.
- Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract.
- With beater on low add the flour and buttermilk alternately in three lots.
- Bake for 50-60 minutes till the tester comes out clean.Cool in tin for 25-20 minutes, then gently remove from tin.
- Cool completely, this cut into squares.
- Coffee Cream Patisserie {Thermomix recipe}
- Place all ingredients in bowl of thermomix and process to mix on speed 6 for 1 minute.
- Turn the TM to 90C, speed 4 and set for 7 minutes. {You can add the vanilla bean shell if you like. I did}
- Strain in a bowl and allow to cool. Stir often to avoid a film getting made on top. Cover with cling wrap, the plastic touching the surface, and chill until the cake cools.
- Coffee syrup
- Place all ingredients in a pan and simmer until the sugar dissolves. Allow to steep and cool until needed.
- Assembling trifles
- Place a handful of cake cubes in the base of serving glasses/bowls. Drizzle liberally with coffee syrup. Top with coffee pastry cream. Repeat again.
- Finish with a few cubes of chocolate cake {drizzled with coffee syrup} and chocolate shavings. {Pipe over whipped cream if desired}.
- Chill for about 2 hours before serving to allow the flavours to mature. You can assemble these a day ahead.
- Note: You can make the Coffee Cream Patisserie by the traditional stove top method too using the above ingredients.
[/print_this]
Don’t miss a post
Also find me on The Rabid Baker, The Times of India
Hungry for more? Get Passionate About Baking delivered by email