This Brazilian bachelor cake requires only excellent ingredients, magnums of love and a little care. It’s perfect for those that cannot decide whether they feel like coffee or chocolate – so, let them have both!
For a bigger cake, make the recipe twice, don’t double up unless you are an adept baker, spread with some coffee cream, more icing, berry jam or even nutella for a doubly delicious cake.
So to my youngest son, have a wonderful birthday, a wonderful holiday and enjoy the day.
170 g self raising flour, sifted
170 g caster sugar
170 g unsalted butter
3 tablespoons hot espresso coffee
3 large eggs
Coffee ice cream (buy any good coffee ice-cream (or coffee and chocolate) from a reputable Italian gelateria)
Coffee liqueur Icing
250 g icing sugar
90 g cream cheese
90 g unsalted butter
1 teaspoon natural vanilla extract
1 tablespoon good coffee liqueur (Kahlua, Tia Maria or something similar)
Pre heat oven to 170 C
Grease and line the base and side of a round cake tin with baking paper
Cream butter and sugar together with an electric egg mixer until it is light and pale
Add the eggs, one at a time, adding one tablespoon of flour after each egg and mix well with electric egg mixer
Fold in the rest of the flour and then the coffee
Put the mixture into the tin and bake for 30 – 40 minutes depending on your oven
Watch the cake – don’t go out and forget about it
Remove and allow to cool in the tin for 30 minutes before turning it out on the wire rack.
Put all the icing ingredients in the food processor and blend until smooth
Spread over the cake, grate chocolate on top and decorate.
Slice and serve with the ice cream, liqueur and good coffee.