Here is a recipe that was made by accident…
When my Coffee, walnut and cocoa nib cake didn’t quite rise I decided it was the perfect time to practice something a little different for the upcoming holidays. This recipe can be made boozy by soaking the sponges with a few drops of alcohol (brandy or amaretto), or it will be just as delicious alcohol free.
As always adapt and change this recipe to what suits you, I’d love to know if you tried it and what you thought in the comments below!
For the sponge:
- 225g Light Brown Sugar
- 225g Soft Butter
- 75ml Strong Espresso or 2 tbsp instant coffee diluted in 75 ml water (leave to cool)
- 4 Free Range Eggs
- 225g Self Raising Flour
- 1 Tsp Baking Powder
- 3 Tsp Nutmeg
- 1 Handful cocoa nibs (optional)
- 100g chopped walnuts
- 7 Crushed chocolate digestive biscuits
For the mousse/cream and decoration:
- 1 Tbsp Coffee diluted in 30-50ml water
- 2 Tubs Elmlea Double
- 1 Tbsp Icing Sugar
- 120g Cocoa Powder
- Heat the oven to 180c. In a medium sized bowl weigh the Flour, baking powder, nutmeg, cocoa nibs and walnuts. Separately in a large bowl cream together the butter and sugar until smooth, then one by one mix in each egg until fully incorporated. Now gently fold in the dry ingredients until just combined. Separate into 2 cake tins and bake for 25 minutes. In a food bag bash the biscuits until they resemble sand and set aside for later.
2. When the cakes are out the oven and cooling it is time to make the mousse. In a bowl whisk together the Elmlea and icing sugar, gently add the coffee – i used the whole measurement however feel free to make it as strong as you like. Whisk to stiff peaks and keep in the fridge until required.
3. When the cooled completely cut each cake in half and line 2 loaf tins with a sheet of cake. Don’t worry if it isn’t perfect. Put one just under half of the mousse aside bearing in mind you will need enough to cover the whole log.
4. You can now start layering: Mousse then biscuit, more cake, mousse then biscuit, more cake! You can refrigerate with each layer if you have the time, the layers will then be more distinctive when cut. Cover with cling film and press down firmly to make everything more compact. Refrigerate for 60 minutes minimum.
3. Turn out both loaf tins onto a large plate or chopping board. At an angle cut one end of the rectangular cakes and place it at an angle to create the chopped log illusion. Use any crumbs to fill the gaps between the loaves.
Looking at it now, you could also round off the ends to make the log less square.
4. Crumb coat the entire cake with a thin layer of the mousse then add definition and texture with another layer, use a fork and spoon to develop different textures then using a sieve dust the cake with cocoa powder. Drag a fork along the cake wiping it clean with kitchen roll each time. Wipe any excess cocoa off your presentation board/plate.
6. Decorate as you please, serve with fresh berries and cream. 🙂