In this very recipe I wanted to connect 2 of the things my boyfriend likes so much - coffee and caramel. Easy Coffee Cake Sponge has been inspired by my favourite Australian Chef Donna Hay, topped up with a scrumptious layer of the fudge, made from white chocolate. Incredible taste, let me tell you - Fudgy Coffee Cake Slice.
The layer of the coffee granules within makes a very interesting combination with caramelized chocolate. As my little one wanted to try as well, I went for instant decaf granules. No limits to imagination. If you prefer milk chocolate, go for it. However, the white chocolate is much higher on fat, therefore, it caramelizes better. Amazing dessert - sticky, rich in flavour and wonderfully sweet.
If using decaf coffee, the slice is suitable for kids from the age of 3. It makes a very smooth and easy going dessert. Enjoy!
Total Time: 1 hour 30 minutes
The Coffee Cake:
40g of cane sugar
1 teaspoon of ground cinnamon
180g of all purpose flour, sifted
1 teaspoon of baking powder without phosphate, sifted
150g of caster superfine sugar
2 whole eggs
120ml of lukewarm milk
125g of butter, melted
1 teaspoon of vanilla extract
2 teaspoons of instant coffee granules
200g of white chocolate
100ml of double cream
Preheat the oven to 160 degrees.
In a small mixing bowl mix cane sugar and cinnamon. Set aside.
The Coffee Cake
Next, in another small mixing bowl place the flour with baking powder and caster sugar. Stir.
In a large mixing bowl put eggs, milk, butter and vanilla extract. Mix until combined, for about 1 minutes on high speed.
Then, add the dry mix into the milk. Whisk for another minute until smooth.
Mold a half of the dough into a small lightly greased tray (I used 15x20cm). Sprinkle with cinnamon mixture and coffee granules all over the top. Cover with the rest of the dough.
Beat the air out against the table and bake in the oven for about 1 hour until baked through and a wooden skewer comes clean from the middle. Take it out and let it cool down for a bit.
Meanwhile, in a steam bath melt the chocolate on high heat. Stir occasionally and let it caramelize. First, it looks like a melted chocolate, then, it start having a crumbly texture, similarly to biscuits. Do not burn it, just caramelize. Once it is nicely golden all over, transfer it onto small mixing bowl.
Pour the cream into a steam bath, where the chocolate has been cooked and let it warm up for a bit, not to boil.
Ease the chocolate with a mixer on high speed.
Next, slowly start pouring the cream and mix constantly. The mixture will come together. Continue until you get a beautiful smooth texture, for about 2 minutes in total. Done.
Once the cake is ready and chilled for a bit, cover it generously with The Fudge, nicely all over the top. Refrigerate until serving. Slice into small cubes!
Makes 1 small tray of 15x20 cm.