Molly’s Kitchen celebrates its first birthday tomorrow, and it seemed apt to honour the occasion with cake. CAKE! This was a collaboration between myself and Molly as it was Jamie’s birthday. I was undecided as to whether I wanted to do a chocolate cake or a coffee and walnut cake, but as Molly was helping, there had to be some damn chocolate somewhere. I added the walnuts and coffee for the hell of it, and it didn’t disappoint.
Jamie loved it. Molly loved it. I loved it. The lot at toddler group loved it. It’s definitely more a chocolate cake than a coffee and walnut cake, and for that we have Molly to thank.
Chocolate, Coffee and Walnut Cake
100g soft butter
250g golden caster sugar
6 tblsp boiling water mixed with 50g cocoa powder
½ tspn vanilla extract
1 tspn instant coffee
4 tblsp milk
25g walnuts, roughly chopped
25g choc chips
175g s/r flour
1 ½ tspn baking powder
Pre-heat oven to 180c. Grease a round cake tin. Cream the sugar and butter, and then stir in the chocolate paste. Next add the vanilla and coffee, then mix in the eggs and then the milk. Slowly fold in the flour (sifted), baking powder, walnuts and chocolate chips. Then plop into the cake tin.
Bake for 45 – 50 minutes, until just set. Allow to cool.
The Chocolate Icing
In a bain-marie, melt 100g of plain chocolate, stir into a small bowlful of double cream (about 200ml), and stir in a few tablespoons of icing sugar (adjust according to your personal sweet tooth). Then cool in the fridge for 15 minutes or so (to stop it being too runny) and cover the cake once the cake has fully cooled. I swirled patterns and decorated with iced pearls and chocolate sprinkles.