Last week my husband and I went to see an exhibition of Nemai Ghosh’s photographs with some friends. Though we all enjoyed the photographs, the actual interpretation and display of the work by the curator was something which was a topic of discussion later in the evening.
A spectator to the conversion, I did agree with the point that the whole exhibition lacked continuity in terms of a theme. Having said that, some of the photographs were stunning and now I am looking at getting my hands on translations of Ray’s movies.
Our next stop was this tiny tea house bustling with people, filled with the aroma of all baked goodies: sweet and savory. My husband was all praises for a tea cake we had for its icing was all about strong coffee and very less sugar. For me it acted like a palette cleanser and was indeed nice and not overpowering at all.
Having enjoyed the chocolate coffee cake so much, I had to test out the recipe for myself as well. The fudge recipe is borrowed from Nigella Lawson’s collection which for me was a stunning 10 and the coffee icing, a good 8 out of 10. Having such good scores, this one will be going as a permanently into my collection. Here are the recipes for the two. Get baking!!!
Chocolate Fudge Cake
- 200 g plain flour
- 125 g caster sugar
- 50 g light muscovado sugar
- 25 g cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 teaspoon(s) salt
- 2 medium egg(s)
- 70 ml thick yogurt
- 1/2 tbsp vanilla extract
- 88 g unsalted butter (melted and cooled)
- 63 ml corn oil
- 150 ml water (chilled)
- Preheat the oven to 180°C/gas mark 4.
- Butter and line the bottom of a 8 inch sandwich tin.
- In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl whisk together the eggs, yoghurt and vanilla until blended. Using an electric mixer, beat together the melted butter and oil until just blended, then beat in the water. The butter, oil mixture should become very light and fluffy.
- Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tin.
- Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
- Sandwich the middle of the cake with about a quarter of the icing, and then ice the top too, spreading and smoothing with a rubber spatula.
Coffee Cream Frosting
- 1/2 cup unsalted butter, at room temperature
- 1 cup icing sugar
- 1 tbsp instant coffee powder
- 1 tsp vanilla extract
- 2 tbsp cream
- 1 tbsp coffee liqueur (optional)
- Mix instant coffee, coffee liqueur, cream and vanilla in small cup until coffee dissolves; set aside.
- Beat butter in bowl of electric mixer at medium-high speed until fluffy, about 1 minute. Add sugar and beat 3 minutes longer.
- Add coffee mixture and beat until frosting mounds around beaters in a fluffy mass.