One Step Chocolate Coffee Liqueur Cake Food

TERRIFIC CHOCOLATE LIQUEUR CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly grease a 9x13 pan.
• In a large bowl, combine the flour and sugar with wire whisk.
• In a medium saucepan, slowly heat the butter, oil, cocoa, and water or milk.
• Once ingredients are combined bring them to a boil. Pour the hot mixture into flour mixture. Mix all of the ingredients together. Add the rest of ingredients and combine them completely.
• Pour into a prepared pan. Bake cake for 28 to 30 minutes.
• Ten minutes before the cake is done, make the frosting. Combine the butter, cocoa, and milk in the same medium saucepan.
• Heat the mixture slowly until combined. Once combined bring the mixture to a boil. Next, add the remaining ingredients.
• Carefully spread the hot icing over the hot cake. Allow the frosted Chocolate Liqueur Cake to cool before serving.

ESPRESSO, CHOCOLATE & CHILLI CAKE WITH COFFEE CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
• Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
• Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)
• Leave to cool in the tin - it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.