Espresso cake with caramel cream cheese icing and dark chocolate
This espresso cake recipe is perfect when you're craving something indulgent. Serve slathered with a caramel cream cheese icing that's swirled with melted dark chocolate
Feb 15, 2017 3:51am- Serves 8
- 30 mins cooking
This recipe first appeared in Food magazine issue 84.
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ingredients
- 150 gram soft butter
- 150 gram dark muscovado or demerara sugar
- 1 teaspoon vanilla extract
- 2 free-range eggs
- 150 gram flour
- 2 teaspoon baking powder
- 70 gram ground almonds
- 1 tablespoon ground espresso
- 1/2 cup natural yoghurt
- 200 gram room temperature cream cheese
- 1 tablespoon golden syrup
- 1 tablespoon brown sugar
- 150 gram melted and slightly cooled dark chocolate
method
- 1
For the cake, preheat the oven to 180°C.
- 2
Beat together soft butter with dark muscovado or demerara sugar until light and fluffy. Add vanilla extract and free-range eggs one at a time, beating well between each addition.
- 3
Sift over flour and baking powder. Add ground almonds and ground espresso. Add natural yoghurt and mix together until just combined. Line 2 x 20cm cake tins and pour half the mixture into each.
- 4
Bake in the preheated oven for 30 minutes until golden. For the caramel cream cheese icing, beat together room temperature cream cheese, golden syrup and brown sugar.
- 5
Spread some icing between the cakes once they are cool, and more on top. Swirl through melted and slightly cooled dark chocolate and serve.
notes
PER SERVE: Energy: 499kcal, 2090kj Protein: 7g Fat: 33g Saturated fat: 18g Cholesterol: 105mg Carbohydrate: 46g Fibre: 2g Sodium: 620mg