Coffee Lover's Dream Cake

So last weekend I baked something a little over the top for mam's birthday. After being away for the past month what could you expect?! I was raring to get back into my apron and whip up a storm. I baked a two tier coffee lovers dream cake. The bottom tier was made up of a rich mocha sponge with a chocolate and coffee ganache filling and mocha butter cream. The top was more of a traditional coffee cake made up of a light coffee and walnut sponge, a chocolate walnut ganache filling and a smooth coffee butter cream. Coffee is one of mam's all time favourites so I had to go all out for the occasion. 

THE MOCHA BOTTOM TIER

Ingredients

FOR THE MOCHA SPONGE

400g Butter (softened)

200g Caster Sugar

200g Brown Sugar

400g Self Raising flour (sieved) 

7 Eggs 

4 tbsp Cocoa Powder 

50g Dark chocolate (grated) 

4-5 tbsp Irel Coffee Essense 

FOR THE MOCHA GANACHE FILLING

280ml Double cream

200g Dark Chocolate 

2 tsp Instant Coffee Granules 

2 tbsp Golden Caster Sugar

FOR THE MOCHA BUTTERCREAM

160g Butter (softened)

300g Icing Sugar 

50g Plain chocolate 

4 tbsp Irel coffee essence 

1-2 tbsp of boiling water 

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* If you are unable to find Irel coffee essence simply use 1tsp of instant coffee dissolved in 1 tbsp of boiling water instead for the same results * 

Method 

FOR THE MOCHA SPONGE

1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease an 8 inch round baking tin with melted butter and line with greaseproof paper. 

2) Cream the butter and sugar together using your electric mixer 

3) Once combined and white in colour add in the eggs, two at a time and beat. Allow one to two minutes of mixing between each. 

4) Once all the eggs have been added to the mixture, add the Irel coffee essence.

5) Once the essence is combined, add the flour, one spoon at a time until all is added.

6) Allow the mixer to beat for 3-4 minutes and add the cocoa powder followed by the grated chocolate and once again allow the mix to beat for a further 4 minutes. 

7) Fill your line cake tin with the mix and bake for approv 40 minutes until the sponge springs up once touched. 

* You may have a little extra mix leftover for some yummmmyy mocha cupcakes. Simply fill your muffin cases with 1-2 tsp of the mix and bake for 15- 20 mins *

FOR THE CHOCOLATE COFFEE GANACHE

1) Melt the chocolate in a bowl over a pot of simmering water

2) Add the whipping cream followed by the instant coffee and sugar and combine 

3) Leave to sit until you are ready to spread 

FOR THE MOCHA BUTTERCREAM

1) Cream the butter and sugar together using the electric mixer until white in colour 

2) Add the Irel coffee essence and the cocoa powder and beat again

3) While beating on a high speed add the boiling water- this allows the buttercream to become lighter 

4) Add the melted chocolate, one tsp at a time while mixing on high speed 

5) Leave to one side until the cake is cool. 

THE TRADITIONAL COFFEE & WALNUT TOP TIER

Ingredients

FOR THE SPONGE

225g Butter (softened)

225g Soft light brown sugar 

225g Self Raising Flour (sieved) 

4 large eggs 

4 tbsp Irel Coffee Essence 

4 tbsp Crushed Walnuts 

FOR THE WALNUT CHOCOLATE GANACHE 

250ml Double Cream 

185g Dark Chocolate

4tbsp crushed walnuts 

2 tbsp Golden Caster Sugar

FOR THE COFFEE BUTTERCREAM

150g Butter (softened) 

300g Icing Sugar 

5-6 tbsp of Irel coffee 

1-2 tbsp boiling water 

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Method 

FOR THE COFFEE SPONGE 

1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease an 6 inch round baking tin with melted butter and line with greaseproof paper. 

2) Cream the butter and sugar together using your electric mixer 

3) Once combined and white in colour add in the eggs, two at a time and beat. Allow one to two minutes of mixing between each. 

4) Once all the eggs have been added to the mixture, add the Irel coffee essence.

5) Once the essence is combined, add the flour, one spoon at a time until all is added.

6) Add the chopped walnuts and allow the mixer to beat for a further 3-4 minutes. 

7) Filll your line cake tin with the mix and bake for approv 40 minutes until the sponge springs up once touched. 

FOR THE COFFEE & WALNUT GANACHE 

1) Melt the chocolate in a bowl over a pot of simmering water

2) Add the whipping cream followed by the chopped walnuts and combine 

3) Leave to sit until you are ready to spread 

FOR THE COFFEE BUTTERCREAM

1) Cream the butter and sugar together using the electric mixer until white in colour 

2) Add the Irel coffee essence and beat again

3) While beating on a high speed add the boiling water- this allows the buttercream to become lighter 

4) Leave to one side until the cake is cool. 

Chocolate Orange Triple Layer Cake

I baked this chocolate orange triple layer cake for a friend who loves chocolate but isn't a huge fan of traditional fruit cake this Christmas. The more I look at it though, I think that it would be a perfect celebration cake to serve at any party on New Years Eve. There are a couple of different elements involved in making this cake - the orange and chocolate marble sponge, the chocolate orange buttercream & the dark chocolate orange ganache - but, it's still not overly difficult to make and believe me it's well worth the effort.

Ingredients

FOR THE MARBLE SPONGE...

225g Butter

225g Plain Flour (sieved)

4 Eggs

2 tbsp Cocoa powder
Rind of 1 large Orange

Method 

FOR THE MARBLE SPONGE...

1) Preheat your oven to 180C/ 350F / Gas Mark 4, grease a 6" round baking tin with melted butter and line with greaseproof paper

2) Cream your butter and sugar together in your mixer

3) When the mixture is of a creamy consistency, add in the eggs, one by one as you continue to mix

4) Add the sieved flour to the mixing bowl, one spoonful at a time and mix until the mixture is light and fluffy 

5) Split the mixture in half and to one half add the orange rind and to the other add the cocoa powder 

6) Pour some of the dark mixture into your lined tin, then some of the white mixture and repeat until all batter is in the tin 

7) Using a metal spoon, draw "S" shapes into the batter to create a marble effect
8) Bake in the oven for approx 40 mins and when done leave to cool on a wire tray over night 

You can make your Ganache and Buttercream while the cake is cooling, but don't assemble until the cake is fully cool.

Ingredients
FOR THE CHOCOLATE BUTTERCREAM...
200g Icing Sugar
100g Butter (softened)
50g Dark Chocolate (melted)
1-2 tbsp Boiling Water

Method
FOR THE CHOCOLATE BUTTERCREAM...
1) Using your electric mixer, cream the butter and icing sugar until the mixture is really light and creamy
2) Add the melted chocolate to the mixture, one spoonful at a time and mix until all is combined
3) Then add one tbsp of boiling water and mix on a high speed to make the buttercream that little bit lighter and more fluffy.
4) Leave the buttercream to one side while you make the ganache

Ingredients 
FOR THE DARK CHOCOLATE & ORANGE GANACHE...
280g Dark chocolate
130g Whipping cream
2 tbsp Butter
2sp Cointreau

Method 
FOR THE DARK CHOCOLATE AND ORANGE GANACHE...
1) Break the chocolate into pieces and melt in a pot with the butter
2) When melted and combined, add in the cream and continue to stir
3) When combined again, add in the Cointreau and combine



To assemble (when the cake is fully cool)

1) Split the cake in three using a sharp bread knife
2)  Place the bottom layer on a cake board or plate and spread a layer of buttercream over it using a pallet knife
3) Place the next layer of sponge on top and spread a layer of ganache followed by a think layer of buttercream
4) Place the final sponge on top and cover the sides of the cake with the chocolate buttercream
5) Then spread the remaining ganache over the top of the cake in a thick layer and finally, using a piping bag, pipe the remaining buttercream around the bottom and top edges of the cake

I used Dr. Oetker chocolate stars and gold shimmer food spray which I won through an online competition this month to decorate the cake. I'm delighted I tried them as I really loved the effect and will definitely be using them in future! 

Chocolate Baileys Cupcakes with a Whiskey Ganache Filling & Baileys Buttercream

Instead of going for the usual Cupcake with green frosting and a shamrock on top, I decided to make something a little different for St. Patrick's Day this year. I'm a huge fan of Baileys Cream Liquor -  I'd drink it with ice, in coffee or even pour it over chocolate fudge cake and ice-cream. 

So, when I saw the Irish Car Bomb Cupcake recipe on 
Brown Eyed Baker, I said I had to give something along those lines a go this year. I'm not mad on Guinness, so I decided to go for Chocolate Baileys Cupcakes with a Whiskey Ganache Filling and Baileys Buttercream - could there be anything more Irish?

This is my take on Brown Eyed Baker's Irish Car Bomb Cupcakes..Image from Brown Eyed Baker

INGREDIENTS

(FOR THE CUPCAKES)

275g Self Raising Flour
275g Caster Sugar
275g Butter (softened)
25g Cocoa Powder (sieved)
6 large Eggs
2 tsp Vanilla Essence
2 tbsp Baileys

 

METHOD

(FOR THE CUPCAKES)

1) Preheat your oven to 190C/ 360F/ Gas Mark 5

2) Cream the butter and sugar together in a mixing bowl

3) Add in the eggs and mix in the food mixer 

4) Add in the dry ingredients, spoonful by spoonful
5) Drizzle the Baileys into the mixture as its mixing (make sure not to over mix it)

6) Spoon the mixture into a muffin tray lined with muffin cases (make sure each is two thirds full)

7) Bake the buns for 12-15 mins

INGREDIENTS

(FOR THE WHISKEY GANACHE)

225g Dark Chocolate (finely chopped)
155g Whipping Cream
2 tbsp Butter (softened)
2 tsp Whiskey

METHOD

(FOR THE WHISKEY GANACHE)

1) Heat the cream in a bowl over a  saucepan of simmering water.

2) Place the chocolate in another bowl and when the cream begins to simmer, pour it over the chocolate

3) Let it sit for a minute, and then stir it from the middle out using a spatula

4) Stir in the butter and whiskey until combined

5) Leave it to cool so it thickens, but make sure that its still soft enough to be piped

INGREDIENTS

(FOR THE BAILEYS BUTTER CREAM)

775g Icing Sugar

250g Butter (softened)

6 tbsp Baileys

METHOD

(FOR THE BAILEYS BUTTER CREAM) 

1) Cream the butter and sugar together in a bowl

2) When nice and creamy, add in the baileys, spoon by spoon, while its mixing

3) Leave to sit while you prepare the cupcakes

TO ASSEMBLE....

1) Cut a hole in the top of each cupcake using either a knife or a piping nozzle 

2) Pour some of the whiskey ganache into each hole and pop the lid back on to each

3) Using a piping bag or a spoon, decorate each of the cupcakes with the Baileys Buttercream, and, if you like, drizzle some of the leftover ganache over the top of each like so...