Put the walnut pieces … Neither of my grandmothers, nor indeed my mother, was a baker but this cake is nonetheless the cake of my childhood. More Nigella recipes Chocolate-Coffee Volcano by Nigella. Next time I will first beat it to proper firmer peaks before adding next ingredients. Despite lack of scales, processor and my tins being too large, this cake turned out fantastic! Also a note to anyone from Australia -- you can get espresso powder from Williams Sonoma! I have two confessions to make: at first, trying it on its own, I said I will never make it again (even though I love all things coffee, the flavour just did not appeal to me); when I served it w/cream and cocoa powder, I loved it. Butter and line the base of two deep 20cm sandwich cake tins. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top. Take good care not to burn the mixture. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style. I have done this yummy Pavlova three times now. Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed. Place 1 sponge upside down on your cake stand or serving plate. Is this normal? I scattered chocolate covered coffee beans over the top. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Put everything in a mixing bowl and mix thoroughly. 250g icing sugar. Now just add the sour cream / buttermilk to the chocolate and start mixing. I first made it a couple of years ago one evening around Christmas time, and I'm quite embarrassed to confess that my teenage son and I sat and ate the whole thing. I have adapted Nigella’s icing recipe slightly, because when I follow it to the letter it is way to runny. If the icing is too runny, just add confectioner’s sugar until you have the right consistency. A really easy recipe to follow and it was so easy to make. He loved it and I'll definitely be using the recipe again. I made this a couple of weeks ago and it's so lovely: light and fluffy, moist, the icing is just wonderful and the blitzed walnuts in the cake just give it that extra bit of yummoooo!! Superb meringue. Gently smooth the surface with a palette knife and dust with sifted cocoa powder or drinking chocolate. Dollop the meringue mixture inside the drawn circle. Icing. Method. Registered number: 861590 England. Method Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time. Made this for my Mum & Dad's birthday and it went down a storm! I didn't have espresso so just used my regular defcaf instant and was absolutely delicious. Love Love Love this recipe. Whip the heavy cream until thick but soft and spread delicately over the top of the meringue. Keep an eye on it when leaving in the oven to cool; there comes a point when the external shell best too dry and cracks and falls off. If you are doing this by hand, sieve the confectioners' sugar and beat it into the butter with a wooden spoon. Beat in the dissolved coffee and divide into four. Set the oven to 180°C. You can find it in… Grease, and line the bases of, two round 20cm/8″ cake tins. Love that you can actually taste the espresso, wonderful spongey yet textured layers. Make sure you use deep sandwich tins for this recipe, as the shallower tins tend to overflow. While the cakes cool, make the frosting. Measure the cocoa powder into a large mixing bowl, add the boiling water and mix well until it has a … Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper. 125g butter. I'm having a practice run this week so I will let you know how it turns out!! Add the chocolate and the butter to a bowl and melt in the microwave. Our answer. Grease two 20cm (8in) loose-bottomed deep sandwich tins and line the base of each tin with baking parchment. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. 200g SR flour. Finally, add the confectioner’s sugar and mix until the icing is light coloured and a bit fluffy. When you have a firm, ecru-coloured meringue, fold in the cornstarch and vinegar using a grease-free metal spoon. Make sure your corn flour is gluten free if catering for those with gluten allergies- some products are wheaten cornflour instead of 100% pure cornflour. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Thanks, Jack. I have long been a pava-holic but this is my first venture into a fruit-free (though far from fruitless) version. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish. Thank you {% member.data['first-name'] %}.Your comment has been submitted. To get a compliment off my mum is massive. And now here’s the recipe: 115g flour 110g soft butter 105g sugar 2 large eggs 2 tsp baking powder 1 tsp salt 1 heaped tablespoon instant coffee (straight into the bowl) 2-3 tbsp milk Preheat the oven to 180C/160C fan/Gas 4. I made it for two get together parties for my friends and they just loved it so much!! Add all the remaining ingredients to the bowl and beat until just combined. My husband said this has turned into one of his favs. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart. To finish the cake, whip the double cream until it just holds its shape and then stir in the dissolved coffee. Irresistible! The cake batter curdled and so did the icing. As for cooking method: I substituted wine vinegar w/apple cider and it worked beautifully. The recipe comes from one of Nigella’s books, How to be a domestic goddess, thank you very much! I made this cake two days ago just to try something different. I have also made this recipe into meringues and added chopped walnuts to the mixture when stirring in the vinegar and sprinkling some on top too before baking. I made this for my mum and her friends.They absolutely loved it my mum has bought me more ingredients to bake her another one. Thank you so much for the delicious recipe. This cake is best eaten fresh, store it in the fridge if necessary. Thank you {% member.data['first-name'] %}.Your comment has been submitted. I made it today for the first time. Very pleased with flavours and as per all of Nigella's recipes was easy to follow and straight forward. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern. Beautiful pictures of my christmas cupcakes, Chocolate cake with Baileys swiss meringue buttercream, Carrot Cake with Cream Cheese Frosting – recipe, Candyland – Vanilla Cake With Milka Chocolate & Orange Flavored Buttercream, 1 heaped tablespoon instant coffee (straight into the bowl). 225g caster sugar. Switch off the oven and leave inside until cool. We rely on advertising to help fund our award-winning journalism. Answered on 20th April 2012. Absolutely loved by all. Makes around 13 petite fist sized meringues from memory. Copyright © 2020 Nigella Lawson, 4 teaspoons instant espresso powder (not instant coffee granules). I of course slather mine with cream!). Dear Nigella Team, I recently made Nigella's coffee cake but I was out of instant of espresso so I used Camp coffee essence and it curdled. Your email address will not be published. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream. 100ml strong cold cappuccino (or milky coffee) 2 tablespoons Kahlua (or milk) 1 teaspoon vanilla extract. Get our latest recipes, competitions and cookbook news straight to your inbox every week You need to be a subscriber to join the conversation. Divide the cake mixture between the prepared tins and gently level the surface. Wish I could share the picture of how wonderful it looked. It came out perfectly moist and the buttercream frosting was incredibly delicious as a contrast and gave it more of the coffee flavor without overpowering. Instructions. He took some to a couple whose house he is working in and she said it is one of the best cakes she has ever tasted and she is a cake maker. Required fields are marked *. OMG!!! Get our latest recipes straight to your inbox every week. And if it’s too thick, just add some sour cream or buttermilk. Internal texture was divine: chewy marshmallow. Didn’t need to worry, was fantastic and only a couple of slices left to share with my Nan tomorrow. For more information on our cookies and changing your settings, click here. Sit one base on a cake stand and spread with a quarter of the mixture. Iced or un-iced, it freezes well. 250g icing sugar. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Going to print it off, and give it a go... :)). I didn't use coffee powder in the cake, just mixed some good quality, instant coffee with a little boiling water before mixing it in. Make it for a friend's BBQ and they all loved it. Stir in the dissolved coffee until thoroughly blended. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. This sounds amazing! It's a bit like pavlova and tiramisu mixed together! Built by Embark. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Whip the double cream until thick but soft and spread delicately over the top of the meringue. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment. This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine.