Chocolate Cake at Midnight (with Coffee Cream)
I have been a fan of Samin Nosrat for sometime now and I have eagerly watched her Salt Fat Acid Heat series and purchased the book by the same name as well. I love a good solid technique book as it helps my recipe development in ways I cannot begin to explain in a paragraph! So as I was looking through this book the other day, I spied this recipe, and as it was a Tuesday and there was no cake in the house...I thought it was time! Midnight? I hear you asking?
No, I didn't make it at midnight, but I may have eaten some of it at midnight. Originally called Chocolate Midnight Cake, it is entirely appropriate that it is eaten in the middle of the night, don't you agree? If you haven't discovered the perfect chocolate cake that is easy to whip up, then this is that recipe. The other thing I did was use my amazing Cobram Vanilla infused EVOO. I mean...it was the perfect oil for this cake. But by all means, use regular EVOO if you cannot source the vanilla version. Still yum. Still moist. Still very midnight!
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- 50 Grams Cocoa Powder BUY
- 300 Grams Raw Caster Sugar BUY
- 2 Pinches Pink Salt Flakes BUY
- 225 Grams Plain Flour
- 1 Teaspoon bicarb soda
- 1/2 Teaspoon baking powder
- 110 Grams Extra Virgin Olive Oil (EVOO) (We used Cobram Vanilla Infused oil for this cake! OMG) BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 350 Grams boiling water
- 3 Tablespoons Coffee instant BUY
- 2 large eggs
- 400 Grams whipping cream
- 40 Grams Raw Caster Sugar BUY
- 30 Grams Coffee instant granules BUY
- 1 Teaspoon Vanilla Bean Paste BUY
Preheat oven to 180°C and line and butter two 9 inch round cake tins. Set aside.
Place coco, sugar, salt, flour, bicarb, baking soda into the Thermomix bowl and whiz 10 sec/speed 10. Remove from bowl and set aside.
Place EVOO, vanilla, water and coffee into the Thermomix bowl and blend 10 sec/speed 6. (Be careful as you are dealing with hot water!)
Add 1/3 of the dry mix and blend 4 sec/speed 4.
Repeat with each remaining 1/3 of the dry mix.
Add eggs and blend 5 sec/speed 4.
Divide mixture between the two prepared tins and bake in the top 1/3 of the oven for 25 minutes.
Cool on a wire rack before removing from tins. When cold you may assemble with the whipped cream.
To make the cream, place all ingredients into a clean, dry Thermomix bowl and insert Butterfly. Whip 20-30 sec/Butterfly/speed 4 or until stiff peaks are formed.
Place a dab of cream onto the serving plate you plan on using and place the bottom layer of cake on top. Spread with half of the Coffee Cream, just in the centre. Top with the other cake and press down until you can see the cream reaching the edges of the cake.
Spread all remaining cream onto the top layer and swirl until you are happy. Dust with plenty of dark cocoa powder to taste and serve with or without raspberries to taste.
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