Lewis Road Creamery Mocha Cake

This delicious creation is from Keryn’s Kitchen using the finest ingredients from local New Zealand producers. Today, Keryn shares with us a delectable recipe to create a Mocha cake with Lewis Road Creamery‘s latest products.

Enjoy!
https://instagram.com/p/7kEkWdlwkg/?taken-by=kerynskitchen 

Lewis Road Creamery Mocha Cake

IngredientsFor the cake¼ C Lewis Road Creamery Supreme Coffee milk¼ C Lewis Road Creamery Heilala Vanilla milk4 heaped teaspoons instant coffee granules125g Lewis Road Creamery unsalted butter3 eggs, room temperature and lightly beaten1 C caster sugar1tsp vanilla extract1 ½ C flour¼ tsp baking soda¾ tsp baking powderFor the mocha icing1-2 tbsp boiling water3 tbsp instant coffee granules195g Lewis Road Creamery salted butter, well softened1 C icing sugar100g dark chocolate, roughly chopped and melted50g dark chocolate shards50g melted dark chocolate, slightly cooled for pipingFor the chocolate ganache50g chocolate, roughly chopped15g Lewis Road Creamery unsalted butter30ml Lewis Road Creamery Heilala Vanilla milk Method1. Preheat the oven to 150C. Grease and line an 8inch cake tin with non-stick baking paper.2. In a cup, microwave the coffee milk and instant coffee granules for 30 seconds or until dissolved. Add the vanilla milk to the cup and set aside to cool.3. Soften the butter in the bowl of an electric mixer, and mash with a fork until smooth. Add the eggs, caster sugar, vanilla extract, and the cooled milk mixture. Sieve the remaining dry ingredients into the bowl and beat on low for 15-20 seconds until lightly combined. Scrape the sides of the bowl with a spatula and beat on high until smooth, taking care not to over mix.4. Spoon the mixture into the prepared cake tin and bake for 65 minutes, or until a skewer comes out clean once inserted. Remove the cake from the oven and allow it to cool on a wire rack for 10 minutes in the tin.5. Remove the cake from the tin and allow it to cool completely.6. To make the mocha icing, cream together the softened butter and icing sugar. Dissolve the coffee with the boiling water and add to the butter mixture along with the melted chocolate. Mix until smooth.7. Cut the cake in half horizontally and fill the center with ½ cup of the mocha icing. Using a palette knife, ice a thin to medium layer of mocha icing around the entire cake, ensuring all sides are smooth and even. Cover the edge of the cake with the dark chocolate shards.8. Fill a piping bag fitted with a round nozzle with mocha icing on one side, and the cooled melted chocolate on the other. Pipe around the outer edge of the cake to create a marble affect. Fill a new piping bag with just mocha icing and pipe another two rounds around the edge of the cake, making the piping on the most inner round slightly smaller.9. For the chocolate ganache, combine the chocolate, butter, and milk in a small saucepan and whisk on medium heat until smooth. Set aside to cool, and then carefully fill in the top center of the cake.Serves up to 12, store at room temperature.  


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