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This cake is moist, melts in your mouth.
Preheat the oven to 185 °C.
Sift flour and cocoa along with baking powder and baking soda together. Add cinnamon as well.
Cream butter and sugar with an electric whisk, add vanilla paste and eggs, adding the eggs one at a time and whisking after each addition.
Dissolve the instant coffee in the hot water then add to the buttermilk, stir well.
Add buttery cream to the flour mixture along with the coffee buttermilk and stir thoroughly.
Pour batter into a 28 cm Springform pan and bake for 55-60 minutes. Then take out leave to cool.
For the topping grate the chocolate. Meanwhile, heat the cream, but do not boil it. Stir in the vanilla paste and instant coffee, add cinnamon and stir well. Pour creamy mixture onto the grated chocolate and stir until completely dissolves. Leave to cool completely.
Remove the cake from the pan, transfer to a plate and carefully pour the chocolate cream on top. Serve!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!