Name: Espresso cake with caramel cream cheese icing and dark chocolate
Cook time: 30 min
Total time: 30 min
Yield: 8
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

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

Serves 8

Cook

30M

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.