The other month for a friend’s birthday I decided to make a 5 layered chocolate espresso cake. the recipe came from the Womens Weekly Indulgent Cake book, which is filled with SO many gorgeous, decadent and amazing cakes that just make me want to get cooking!
The layers of this cake consist of;
a dark chocolate fudge brownie base
a white chocolate cheesecake
an espresso jelly
a milk chocolate moose
topped with a dark chocolate ganache
Do I really need to tell you just how amazing these layers work together? Super rich and as the book heading said, indulgent, you don’t need a huge slice to satisfy your sweet tooth.
Every layer is delicious on its own, but combined, you are really setting your taste buds into mayhem as you try to work out your favorite part.
Do I really need to convince you any more to make this?
If you aren’t into coffee, as a friend of mine isn’t, the only coffee is within the jelly. options? you can either eat around this layer or miss it from the recipe entirely as I did the second time i made it.
The recipe can be made a day or two in advance!
The dark chocolate fudge cake
50g chopped butter
100g dark chocolate
1/2c brown sugar
1/4 greek yogurt or sour cream
Preheat the Oven to 180 degrees. grease and line a cake tin with removable sides. Melt the butter and chocolate over a pan filled with water. Remove from heat and stir in all the rest of the ingredients. Spread mixture into the pan base and set aside to make the cheesecake layer.
For the white chocolate cheesecake
125g white chocolate chopped
250g cream cheese, quark or mascarpone cheese
1/3c castor sugar
Stir the chocolate and cream over a pot with boiling water to melt and combine. Beat the cream and sugar in an electric mixer. beat in the cooled chocolate mixture, then add the egg. Pour the cheesecake mix over the fudge base and place into the oven to cook for 30minutes or until the centre is set. Once cooked turn the oven off and allow the cheesecake to cool in the oven this prevents the middle of the cake from dropping.
For the espresso Jelly
3tsp gelatine powder
1 1/2c water boiling
1tbsp instant coffee granules
To make the jelly, put the gelatine over the boiling water and whisk until dissolved. Add the sugar and coffee to this as well, and whisk till combined. refrigerate for 30 minutes or until the mixture thickens to custard like consistency. Pour over the cheesecake and place back into the fridge to set completely. If you want to continue the cooking the following day now is fine to leave it.
For the Milk Chocolate mousse
170g milk chocolate chopped
3/4c thickens cream – or double cream as I used for extra rich
whist the cream to soft peaks – if using double cream be very careful not to over whip! Melt the chocolate and allow to cool slightly. Pour the chocolate and carefully fold into the cream careful not to overfold as it will remove the air. Pour this over the jelly and place into the fridge to set or into the freezer to speed up the process.
For the Ganache
200g dark chocolate
1/2c heavy cream
Melt the two together and allow to cool slightly. Run a skewer around the outside of the cake and remove it from the pan. Pour the ganache over the whole cake and work it down the sides. Place into the fridge to fully set.
grate chocolate over the top to garnish.
Don’t tell me you don’t like this!
What else is in this amazing book?
try the chocolate orange mousse cake. fudgey base, mousse topping, subtle orange citrus, perfect combination.