Even without a particularly sweet tooth, sometimes you can just feel like a cake, can’t you? I love coffee flavoured sweets and cakes, but I know it’s not for everyone, (and there are people I am compelled to share cake with) so I made a coffee cake (with ground almonds), with chocolate butter icing, swizzled with runny chocolate icing and scattered liberally with toasted pumpkin seeds.
As I was making it, the mixture split at the egg stage, and the curdling remained even after I added flour, so I wasn’t expecting great things. It was a nice surprise when it came out perfectly cooked and moist.
Set oven at 180 deg C (possibly 350 deg F, dunno). Weigh three or four eggs -as close to 200g as you can get. This means removing them from their shells and weighing their liquidities.
Match their weight in butter and sugar – cream these together; mix in the eggs one at a time (don’t dump them in all together and then over mix them, trying to get the lumps out!); and finally sift in the same weight of self raising flour.
I replaced about half the flour with ground almonds and added some baking powder through sheer paranoia of it not rising, (I hate the taste of baking powder but my love for almonds overpowers that).
Coffee and nuts go together so well. Not to mention chocolate and coffee, and chocolate and nuts. I know that anyway, but Nikki Segnit of The Flavour Thesaurus says so too, so it must be true. So go on, throw about 5 teaspoons of espresso powder/granules into a small cup, mix with warm water until dissolved and add to the cake mixture.
Stick it in the oven in a tin as greased and lined as you care to do. If you do both, the paper peels away more easily. Or, put another way: if you don’t grease it, the paper takes a few chunks of cake with it. Ask me how I know.
Cake pops out of the oven 35-45 mins later; mine was a bit wobbly on top, but surprisingly it didn’t sink, and when I stuck a knife in it (I’ve lost my cake skewer), it said it was done.
The chocolate butter icing is 4oz unsalted butter, soft, and 8oz icing (confectioner’s) sugar, creamed together (stick blender time!) with 4 very heaped teaspoons of cocoa powder. It isn’t shiny like the photo seems to show.
Spread it roughly on the top – be generous, go right over the edges.
Make some ordinary runny chocolate icing – so much cocoa, so much icing sugar, and enough water to make it run. The runnier, the better. Drizzle that across the top of the butter icing in lines or swirls or whatever.
I toasted a handful of pumpkin seeds on 180 deg C for about 10 mins. I thought it would have looked nicest if I could gold leaf some of the seeds, but who does that? I was after a nutty flavour to top it with, but nuts are expensive (and have you seen the price of pine nuts?!) so toasting the seeds and sprinkling them on the top (along the sticky brown icing lines) was a smart budgetary thing to do – a cheaper alternative – and gave a strong flavour to break through all that cloying icing.
The result was a rich but not over sweet cake (made with soft brown sugar, by the way), topped by an icing so rich it’s a megalomaniac, and little green nuts.
I give you … Murdock’s Mocha Cake.
If I could change anything, I would put more cocoa in the butter icing.
*I’ve noticed my recent cakes look a bit puddingy in the photos, but honestly, they’re not, and I would admit it if they were. This one was moist, but the texture was perfectly cakey.