Espresso Cake With Orange And Ginger Recipe

Name: Espresso Cake With Orange And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 ml semi-skimmed milk; 1-2 tbsp instant espresso powder; 200 g dark or coffee-flavoured chocolate, roughly chopped; 250 g butter, softened; 200 g caster sugar; 1 tsp vanilla extract; 4 None eggs; 350 g plain flour; 1 tbsp cocoa powder; 2 tsp ground cardamom; 4 1/2 tsp baking powder; 75 g candied ginger, roughly chopped; 50 g candied orange peel, roughly chopped; 50 g chocolate-covered coffee beans, 1/3 left whole, 2/3 roughly chopped; 20 ml coconut oil; 100 ml whipping cream

Servings: persons

100 ml semi-skimmed milk
1-2 tbsp instant espresso powder
200 g dark or coffee-flavoured chocolate, roughly chopped
250 g butter, softened
200 g caster sugar
1 tsp vanilla extract
4 None eggs
350 g plain flour
1 tbsp cocoa powder
2 tsp ground cardamom
4 1/2 tsp baking powder
75 g candied ginger, roughly chopped
50 g candied orange peel, roughly chopped
50 g chocolate-covered coffee beans, 1/3 left whole, 2/3 roughly chopped
20 ml coconut oil
100 ml whipping cream

1
Preheat the oven to 325u00b0F. Grease a 12 cup loaf pan and sprinkle with flour. In a saucepan, heat the milk until lukewarm. Stir in the espresso powder and allow to cool. Melt 4 oz chocolate in a double boiler.
2
Beat the butter, sugar, vanilla extract and a pinch of salt with the whisk of a electric mixer until creamy. Beat in the eggs one at a time, then beat in the melted chocolate. In a separate bowl, mix the flour, cocoa powder, cardamom and baking powder. Stir the flour mixture into the butter mixture in batches, alternating with the coffee-milk mixture, until all are incorporated. Stir in the ginger, orange peel and chopped coffee beans.
3
Spoon into the pan and bake for 60 - 70 mins, until a skewer comes out clean. Allow to cool for 15 mins, then turn out of the pan and allow to cool completely on a wire rack.
4
In a saucepan, heat the coconut oil, cream and 4 oz chocolate until melted. Stir well, then allow to cool for 5 mins. Spread over the cake. Chill for 30 mins, or until the chocolate is set.
5
Slice and serve decorated with the remaining coffee beans.

1627

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 100 ml semi-skimmed milk, 1-2 tbsp instant espresso powder, 200 g dark or coffee-flavoured chocolate, roughly chopped, 250 g butter, softened, and more.

Yes, Espresso Cake With Orange And Ginger falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Cake With Orange And Ginger

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