Espresso martini layer cake



·         Preparation time 20minutes

·         Cooking time 1 hour and 20 minutes

·         INGREDIENTS

·      200g unsalted butter, softened

·      21/2 cups (550g) caster sugar

·      4 eggs

·      250g sour cream

·      150g dark (70%) chocolate, melted, cooled

·      3 cups (450g) self-rising flour

·      3/4 cup (75g) cocoa

·      1 cup (250ml) Kahlua

·      1/2 cup (125ml) pure (thin) cream

·      1/4 cup (60ml) vodka

·      75g chocolate-coated coffee beans, chopped

·      COFFEE ICING

·      1kg cream cheese, at room temperature

·      175g unsalted butter, softened

·      11/2 tbs instant coffee granules, dissolved in 1 tbs warm water

·      21/2 cups (300g) pure icing sugar

          preparation

 

Heat the oven at 160C Grease and line spring from cake pans with baking papers.Take an electric mixer and beat butter and sugar fitted with the paddle attachment on high speed until thick with motor running now reduce speed to medium and then add sour cream chocolate and pinch of salt.

·         Now take a medium size bowl combine cocoa and flour now beat one quarter flour mixture into chocolate mixture and add one quarter of kahlua and repeat beat constantly until combined.

·         Now divide mixture in pans and bake the oven for 10 minutes or until a skewer inserted into to the center comes out clean.

·         Now after baking cool the pans for 10 minutes then remove and cool completely.

·         Now to make caramel combine the remaining sugar and 2 tablespoon of water in small saucepan and place over median heat.

·         Now cook it for 9 minutes or until golden. Carefully add cream and pinch of salt. Whisk it until smooth set aside to cool completely.

·         For icing take a bowl and beat cream cheese and butter and mix it with the help of electronic mixer on high speed and gradually add coffee and icing sugar beat constantly until combined.

·         Now trim the tope of cakes and then slice each cake in half so there are 4 cake layers, brush each cake evenly.

·         Now place one cake layer on cake stand and spread one quarter of icing repeat it for 3 more times and finish it with final layer.

·         To serve top with the coffee beans and drizzle cream.

Ice cream poke cake



  Ingredients

Milk lukewarm 1 cup

Vinegar 1 tsp

All purpose floor 2.5 cups

Baking soda 1 tsp

Salt half tsp

3 eggs

Caster sugar one and half cups

Cooking oil 1 cup

Vanilla essence

Chocolate powder one cup

Condensed milk 1 cup

Walls vanilla ice cream

Cream chilled 200ml

Icing sugar 2 tbs

Vanilla essence 1tsb

Preparations

·         Take a glass add lukewarm milk in that add vinegar and mix well and set it for 5 minutes now butter milk is ready.

·         Now take a bowl now add all purpose flour baking soda and salt now mix them well and set aside.

·         Now add eggs and beat it.

·         Add caster sugar and beat again

·         Add cooking oil vanilla and beat until combined.

·         Add butter milk and beat again. 

·         Finally add try flour mixture and beat well and  set aside.

·         Grease baking dish with oil and pour prepared cake batter

·         Bake in preheated oven 180C per 20 minutes

·         Now take a small jug add cooking condensed milk and microwave it for 1 min and 30sec then mix and set aside.

·         Take it out from oven using skewer poke holes all over the top of the cake.

·         Slowly pour melted chocolate mixture over the top of the cake filling holes

·         Now let it cool down

·         Add slice of ice cream and spread it cover and freeze for 6 to 8 hours

·         Add icing sugar vanilla essence and beat until peaks forms.

·         On serving dish add prepared cream spread evenly and garnish with chocolate shavings and serve