Arabic Coffee Cake

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.

Cake ingredients

  • 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.

Chocolate Shards

  • 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.

 

Coffee frosting

  • 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.




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