I was invited to a dinner party last weekend and instead of a usual bottle of wine I decided to bake this age-old classic as a gift. I used a recipe from Brendan Lynch's website but instead of a coffee cream cheese frosting I opted for a swiss meringue coffee and cinnamon buttercream.
The cake had a nice flavour to it but can probably do with a touch more coffee and cinnamon. Unfortunately the sponge was a little on the hard side and I think it could be due to the fact that I didn't have the patience to bring butter to room temperature prior to creaming it with the sugar. I enjoyed eating it nevertheless and I'd like to think my friends did too.
I was so pleased with myself for keeping the leftover chocolate squares that I made a while ago for my chocolate entremet because I think it makes a nice centre piece on this cake. Best of all I didn't have to go through the whole chocolate tempering process again just to make that once piece of decoration.
Also, as you can see I have sort of succumbed to the use of instagram and there's no shame in admitting to that.
1. Leave plenty of time to allow the butter to come to temperature (in the realm of 2 hours)
I will be baking a salted caramel velvet cake this coming Friday for a friend's valentine celebration (how sad I know, I wish I could be baking for my own valentine instead!!) It is a new recipe of my own and I have been dying to try the improved version. I loved the flavour last time but the sponge was a little on the dense side so this time I will be incorporating some meringue to lighten the whole thing.
Watch this space.