Tuesday, January 1, 2013

Iced Coffee Cake - Recipe!

*Photo and recipe courtesy of Yahoo!
Make this cake even simpler by using a good store-bought Madeira cake or chocolate sponge.
Change the ice-cream flavours to suit yourself — chocolate and mint is a winner or you could make a rocky road version, raspberry, and white chocolate — endless possibilities.

RECIPE: Iced Coffee Cake
Serves 8-10


1 2/3 cups flour
1 tsp bicarbonate of soda
pinch salt
1/2 cup cocoa
1 tbsp instant coffee
1 cup caster sugar
1 cup buttermilk
1/2 cup flavourless oil
1 tsp vanilla extract
1 tub vanilla ice-cream
1 tub Connoisseur Cafe Grande ice-cream or similar coffee ice-cream

To decorate:

whipped cream
dark chocolate
Flake chocolate bars
chocolate-coated coffee beans

Preheat the oven to 180C.  Line two 20cm springform baking tins with baking paper.  Sift the flour, bicarbonate of soda, salt, and cocoa into a large bowl, add the instant coffee and caster sugar and stir until combined.

Add the buttermilk, oil, and vanilla.  Stir until smooth.  Pour equal amounts of batter into the tins and bake for 30-35 minutes or until an inserted skewer comes out clean.  Cool in the tins for 10 minutes then turn out on to a wire rack.

When the cakes are completely cold place alternate scoops of vanilla and coffee ice-cream on the top of one of the cakes, top with the second cake and repeat the process before placing in the freezer for at least a couple of hours.  When you are ready to serve decorate lavishly with whipped cream, melted dark chocolate, Flake pieces and chocolate-coated coffee beans.

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