Summer vacations are over now.. So couched mommies and beloves wives have to play one role in priority. That is to be only mommy💁🏻🙂.
Leave your rest behind and stand on your toes😄. Happened with me too. So prepared this cofchoc cake for my son☺️.. His short break.
This cake of course looks like plum cake but taste is somehow different. Not much but. Mine tasted like plum because I used cinnamon infused soft brown demerara sugar. But you can opt for plain white sugar or any brown sugar. But do remember.. If they are granulated, grind them into powder before using. Have used simple hershey’s cocoa powder, chopped dark Belgium chocolate and Davidoff Grand Cuvée coffee powder. The output was immensely delicious bite. Good ingredients make perfect recipe.
Got a kg of dates as a gift from sister. Added those for health.
One thing I want to mention that your baking time is totally variable depending upon your bakeware or the power of your oven. If you opt for the same quantity of batter to be baked in a small bakeware, it will take longer time as the layer of your batter is thick and if you spread your batter on a wide bakeware, it will take very less time because the layer is thin. There are so many logics in baking. You have to experience and be a veteran baker.
Have a look into the recipe now which yields 10 slices from a loaf of 10″.
100 gms salted butter at room temperature
1 cup soft brown cinnamon infused Demerara sugar.. If not getting the same, you can add 3/4 tsp of cinnamon powder with flour.
3 large eggs at room temperature
1.5 tsp vanilla extract
3 tbsp milk at room temperature
1 cup + 2 tbsp APF or refined flour
3 tbsp cocoa powder
2 tsp coffee powder
Handful of chopped dates
4 cubes of chopped dark chocolate
4-5 chopped Macadamia nuts to sprinkle on the top
Preheat oven at 180° c for 10 minutes.
Grease your baking pan with little butter.
Take butter and sugar in a bowl. Mix at speed one until the colour changes from dark to light brown. Do scrape in between.
Add one egg at a time and switch on your mixer at stirring speed only. Add essence and milk. Mix well. You can see the shredded texture at this stage of your batter. Don’t worry. Keep on going as I say.
Now stop your running mixer and add flour, cocoa powder and coffee powder. Mix with spatula before starting your mixer. Otherwise, flour will be all over on your counter which will be a mess😖. After mixing with spatula, using the whisker mix the batter at speed one for 30-40 seconds until well blended.
Add chopped chocolate and dates. Fold well.
Transfer the batter into greased mould and sprinkle the nuts. Bake at 170° c for 40-45 minutes or until your tester comes out clean from the middle of your cake.
As done, transfer the cake mould on wired rack and let it cool completely.
What more??? Slice and enjoy😜😋