Thursday, 11 September 2014

Mocha Buckwheat Cake

One of my favourite ways to spend a Sunday when I am here in Paris is to visit the flea market at Porte de Vanves even if I don't find anything to buy I love the spectacle of other people's stuff. It is so interesting to see what people have saved and collected over the years and it makes me wonder about the story behind the items and what I will leave behind. On one trip I found the best cake pan set and I was pleased to try it out with a brand new cake recipe.

I love rich cakes but when a cake is not too rich I can eat more of it. So a win win situation , plus you can always add a rich toffee or chocolate sauce....and there is the obvious addition of cream and ice cream to take into account.
you will need;
you will need;

for the coffee sponge;

200g buckwheat flour
100g plain flour
160g brown sugar
1 cup coffee
100g butter
22g baking powder
100g ground almonds

for the chocolate sponge;

150g plain flour
10g baking powder
3tbsp cocoa powder
75g butter
100g caster sugar

method;
  1. Prepare the coffee cake first. Sift the flours into a cowl, stir in the ground almonds and baking powder. 
  2. Melt the butter and sugar together in a pan. Pour into a well in the centre of the flour mix. Add the coffee and mix the batter together. Pour into a prepared cake tin.
  3. Prepare the chocolate sponge in the same way. Pour on top of the coffee cake mixture. Take a skewer and run it through the mix to create a slight marble effect at the join.
  4. Bake at 180C for 45min or until the skewer comes out clean. Let the cake cool completely, level the top as this will become the bottom. Turn onto a plate and remove the cake tin.

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