It’s National Baking Week, so we asked some of the best bakers amongst our team of ambassadors to get their baking hats on and whip up some tasty treats using our flavour infused instant coffees. They sure delivered the goods. We’ll be featuring the recipes on our blog over the course of the next few months, so why not have a go at one yourself?
3 Eggs, large
150 g Golden Caster Sugar
200 g Plain flour
120ml Olive Oil
1 1/2 tsp Vanilla Essence
2 tbsp Littles Cardamom Coffee (with a teaspoon of water/milk)
1 tsp Baking Powder
1 pinch of salt
1 tbsp coco powder
300g Icing Sugar
2 tbsp Little’s Spicy Cardamom Coffee ( with a teaspoon of water/milk)
2 tbsp Coco Powder
1-2 tbps milk
250g Dark Chocolate
100ml Double Cream
Pinch of salt
Sift together the flour, salt and baking powder in a bowl. Whisk together the cocoa powder and hot Spicy Cardamom coffee until smooth, then set aside.
Place the olive oil , sugar and vanilla extract in a separate large bowl and whisk with an electric mixer until smooth. Whisk in the eggs one at a time. Then slowly add the cocoa and flour mix, a little at a time. It’s important to not overmix here, folks!
Pour the batter between the tins, transfer to the oven and bake for about 20 minutes, checking at 16 minutes. Bake until a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 15-20 minutes then carefully turn them out onto a wire rack.
Now to make the icing. In a large bowl, mix the sugar and butter with a spoon. Next, stir in the warm coffee, cocoa powder and 1 tablespoon of the milk. Gradually beat in the remaining milk to make the mixture spreadable and silky. (If you have added too much milk, add more sugar).
Add a nozzle of your choice to a baking bag. Fill the bag, and put in the fridge for a minimum of 10 minutes.
To make the ganache, chop up the dark chocolate bar into small chunks, add to a bowl and transfer to a microwave for 1 minute. Check at 30 seconds, stir, and return for the remaining time. Then pour the cream and salt into the same bowl, leave for 30 seconds, and stir until it is thick and glossy.
Now for the cake. Make sure both the sponges are cooled and with a bread knife, carefully half them horizontally (so you now have two layers from one cake) and repeat so you have four layers. Place a layer onto either a cake stand or a serving plate. Pipe rings of the icing and then spread evenly, and repeat, stacking the layers on top of one another.
Ice the top of the cake to act as a glue for the ganache, then pour the ganache over the cake and allow it to drip. Add eight little buttercream dollops to the top of the cake (to show portion sizes) and add chopped chocolates and cardamom seeds. Pop into the fridge for an hour and then devour!
Enjoy, folks. Be sure to share your creations and tag us (@wearelittles) and Annie Mae (@theculinarybee) in your posts!