I know that I am about to offend a great deal of people but I’m going to say this anyways. I’m not fond of coffee. I believe the best way to drink it is ice blended, doused with hazelnut flavouring and served with a green straw. The belly-lint-producer on the other hand, needs his morning cup of arabic jo. Which, if you are not familiar with, is a thick dreggy swill that causes all the 12-year-old arabic boys to start growing hairs on their chest.
So in an attempt to be a nice wife, I made an Arabic coffee cake for him. Mini-sized but packed with enough caffeine to get him through this Monday. Super moist and guaranteed to give you coffee breath.
- ¼ cup plain flour
- ¼ tsp salt
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ cup cocoa powder ( minus 1 tbsp)
- 1/4 cup sugar
- ¼ cup oil
- ¼ cup crazy strong coffee (Use arabic beans; I used the amount of beans that would usually make 2 regular sized cups of coffee)
- 1 egg
- ½ tsp vanilla
Mix all dry ingredients then add in oil, egg, vanilla and coffee. Stir well and pour into 4 inch mini cake tins (Click on link to purchase). Expect the batter to be very thin.
Preheat oven to 180C and bake cake for 5 minutes. Drop temperature to 150C and continue baking for 20 minutes. Test cooked cake with a skewer and set aside to cool completely. Once cooled, slice into 3 parts.
- 100g Chocolate
- Gold sprinkles
Melt the chocolate. Spread on a piece of parchment paper and thin it out with a spatula. Add sprinkles and refrigerate until firm. Break into shards.
- 50g dark choc melted,
- 2 tbsp butter,
- 1 cup icing sugar
- Crazy strong coffee add until right consistency
Melt chocolate and butter in the microwave. Let cool and add sugar. Whisk while adding coffee a tablespoon at a time until frosting is glossy and thick.
Frost in-between each layer of cake, then smear on a crumb coat. Refrigerate for a bit then finish frosting the cake. Stab the cake with chocolate shards and press the rest on to the sides of the cake. Keep chilled.