I was planning to bake these for our New Year's dessert but got sidetracked ( another word for "I'm too lazy to bake " ) .
Also , I can't find the silicone mould that I've been planning to use at that time ( a good excuse )
I stumbled upon my two silicone moulds few days ago while I was looking for something else . I really should organize my baking pans and tins !
Or just stop buying more baking paraphernalia !
I profess my love to instant coffee and last year , some generous soul gave me both ground and whole coffee beans . But I only use it for making ice cream not for drinking . Go figure ! I bet coffee afficionados are rolling their eyes lol
Currently , I'm using UCC instant coffee and I used it in this recipe instead of espresso . Much as I love it for my daily dosage of caffeine this winter , in this cake , it didn't shine through . I think it's not strong enough . Maybe a good quality instant espresso is a must for making this coffee cake . Good thing there's Kahlua in there !
The day before I baked these cakes , I made this vanilla bean ice cream . It's the 3rd time that I've made it and this from someone who didn't like vanilla-flavored ice cream before ! Trust me , if you've eaten a real vanilla ice cream , you'll never go back for store-bought .
Muted coffee flavor aside , this cake is easy to make , not too sweet , oil is used so the texture is very moist and not-so dense . I love it with my usual milky coffee but pairing it with ice cream is heaven !
Are you a coffee drinker ?
I love coffee but I can live without it .
What about you ?
Cappuccino cake ( please check full recipe at King Arthur )
Makes 16 mini cakes
For the topping : Stir together 2 tablespoons of sugar and 1/4 teaspoon of instant coffee , set aside .
For the cake :
2 cups all-purpose flour
3/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons instant coffee powder
2 large eggs
1/2 cup sunflower oil
1/2 cup milk
4 tablespoon Kahlua
* Preheat oven to 325°F / 160°C . Lightly butter the 16 silicone moulds or tins , sprinkle the prepared sugar and coffee mixture into each moulds and tap out excess .
* In a large mixing bowl , combine the flour , sugar baking powder , baking soda , salt and instant coffee . Use a whisk to combine ingredients together .
* Add eggs , oil and milk . Using a handheld mixer , beat on high speed for 2 minutes , stop and scrape the bowl . Add the Kahlua and beat for 2 minutes .
* Pour the batter , about 2/3 full , in each individual moulds . Bake for 25 minutes or until tester comes out clean . Let cool on a wire rack for about 10 minutes then turn it out onto the rack to cool completely .
Vanilla bean ice cream , recipe adapted from Jeni's Splendid Ice Creams at Home
2 cups whole milk
4 teaspoons tapioca starch
1 1/2 ounces / 42 grams cream cheese , softened
1 1/4 cups heavy cream
2/3 cup sugar
3 1/2 teaspoons light corn syrup
1 vanilla bean , split and seeds scraped
1/8 teaspoon coarse salt
* In a small bowl , combine 2 tablespoons of the milk with the starch , mix well . In a large bowl , whisk cream cheese until smooth , set aside .
* In a large saucepan , combine the remaining milk with the heavy cream , sugar , corn syrup , the vanilla bean and seeds . Bring mixture to a rolling boil and cook over medium-high heat for 4 minutes . Remove from heat . and gradually whisk in the starch mixture . Bring mixture back to a boil , stirring with a heat-proof spatula until slightly-thickened , about 1 minute . Remove from heat and gradually whisk into the cream cheese until smooth . Place bowl over an ice bath to cool completely , stirring from time to time .
* Remove the vanilla bean and pour mixture into the ice cream machine . Churn for 30 minutes . Transfer to a freezer-safe container and freeze for at least 4 hours or overnight .