I think we can all agree that baking in Korea can often be quite a challenge. So its been quite sometime since I last knocked up a cake. Seduced by my mums shiny new oven, I donned her Cath Kidston apron and whipped up this delicious baked treat.
This is actually the cake that turned me into a cakeaholic, it’s the perfect combination of chocolate and coffee and I think we all know how hard it is to say no to a bit of butter cream.
Ingredients
Cake
250g of butter
225g sugar
3 eggs
150g flour
3 table spoons of coco powder
1 shot of espresso (use a few teaspoons of instant if you don’t have as coffee maker)
Butter cream
250g of icing sugar
3 tablespoons of butter
100g white chocolate
2-3 tablespoons of milk
Directions
Cream the butter and sugar in a bowl until light and fluffy. Add the eggs and espresso and mix thoroughly. Sieve in the flour and coco powder and stir gently. When the mixture is ready pour it into a greased cake tin and put it into a preheated oven at 180 degrees centigrade. Cook for 30-45 minutes or until a knife comes out clean. Turn the cake out on a rack to cool while you make the buttercream.
To make the buttercream mix the butter and icing sugar together until its mixed thoroughly. If it’s too dry that’s fine as you will add the milk at the end. Melt the white chocolate and stir into the mixture. Add the milk a spoonful at a time until you have a butter cream consistency. When the cake has cooled completely top the cake with the buttercream and add grated chocolate to decorate. Voilà a delicious chocolate coffee cakey treat.
