Tuesday, 4 October 2011

Its my piece of coffee!!

Coffee and mornings definitely go together! The little sips on the hot liquid send a blast of warmth in your stomach that makes your eyes open wide and awakens the sleepy brain - everything seems to appear much brighter and happier somehow. I know, its basically the evil caffeine trap that gives you the fast lift but to be honest, I am actually not against taking this little pick-me-up once or twice a day as I believe, when consumed in moderation, coffee cant really be a threat to your health.

After reading this encouraging and pro-coffee introduction, you must be thinking of me as a true coffee junkie but as a matter of fact, despite all my fondness for the heavenly stuff, I dont take it on regular basis - atleast not anymore for the last many years.

The fear of becoming a caffeine-addict had actually never allowed me to exceed my coffee-intake from more than two cups a day but the pregnancy with my son would make me quit the habit of drinking a cup in the morning as well is certainly something I had never expected to happen in my life. Its actually since then that coffee is no more a part of the drinking rituals at our breakfast table. However, I still openely admit that nothing gives your day a better kick-start than a freshly brewed hot cup of joe. Even if you dont like its taste, alone the fresh aroma is heavenly. And although the coffee consumption in its usual form is probably not more than a few cups per week at our home now but we do still love to indulge ourselves with occasional frappucinos or coffee-based desserts etc.

Todays recipe is one of my best coffee cakes Ive baked to date. Its soft, fluffy and above all NOT at all dry and dense like the usual "traditional" ones sold at the bakeries. With double layers of delicious coffee as well as chocolaty ganache icings, a sure-fire for your next baking endeavor!!

Cappucino Squares


225 g soft butter
225 g plain flour
4 eggs
1 tbs cocoa powder
2 tsp baking powder
220 g brown sugar
2 tbs instant coffee powder
2 tbs hot water

Coffee Icing:

1 tbs whipping cream
3/4 tsp instant coffee granules
2 tbs butter, softened
100g confectioners sugar

Chocolate Ganache:

150g semi sweet chocolate
200 g heavy whipping cream

Preheat the oven at 180C. Grease and line a 23x23 cm pan. (For better results, follow the foil-pack method as well).

Sift together flour and baking powder.

Take butter, cocoa, sugar, eggs and coffee (mixed in hot water) in a bowl.

Beat until well combined and a smooth paste is achieved.

 Pour into the baking form and tranfer into the preheated oven.

Bake for 40-45 minutes or until a wooden skewer comes out clean and the cake is done. Let the cake stay in the tray for 10 minutes, then remove the linings and place on a wire to cool.

Prepare the icing meanwhile.

Make ganache by combining chocolate and cream in a small saucepan. Cook and stir over low heat until chocolate is melted and mixture is thickened. Place aside to cool.

Make the coffee icing.

Combine cream and coffee granules in a small bowl. Stir until the coffee is dissolved. In a small bowl, cream butter and confectioners sugar. Beat in coffee mixture.

Spread over the completely cooled cake.

Carefully spread the cooled ganache over the coffee icing.

Let stand for 30 minutes or place in the refrigerator until the icing is set.

Cut in small squares. Decorate with chocolate hearts etc. Make a hot cup of tea/coffee.

Enjoy and dont forget to post your feedback!!!

1 comment:

  1. YUM!! These sound fantastic! Please come make me some? Ok, thanks! ;)