The Australian Women’s Weekly Food Magazine - - Cake Of The Month -

1¾ cups (385g) firmly packed

brown su­gar

1 cup (150g) plain flour

1½ cups (240g) whole­meal plain flour 2 tea­spoons bak­ing pow­der

1 tea­spoon bi­car­bon­ate of soda 1 tea­spoon ground nut­meg

1 egg

1 cup milk

125g but­ter, melted, cooled

⅔ cup (110g) roasted hazel­nuts,


⅔ cup (95g) ca­cao nibs


500g dark cho­co­late (70% co­coa),

finely chopped

2 cups (500ml) pour­ing cream


1 ta­ble­spoon boil­ing wa­ter 2 tea­spoons in­stant cof­fee gran­ules 600ml thick­ened cream

½ cup (80g) ic­ing su­gar 1 ta­ble­spoon co­coa pow­der 1 Make ganache.

2 Pre­heat oven to 180°C/160°C fan. Draw 2 x 18cm cir­cles on each of four large sheets of bak­ing pa­per. Turn two of the sheets marked−side down onto two large greased oven trays

(you should end up with four cir­cles, two on each tray). Re­serve the re­main­ing two sheets of bak­ing pa­per for the se­cond batch.

3 Com­bine su­gar, flours, bak­ing pow­der, soda and nut­meg in a large bowl. Make a well in the cen­tre.

Whisk egg, milk and but­ter in a medium jug. Add to flour mix­ture; whisk un­til just com­bined. Spread ½ cup of the cake mix­ture in each cir­cle; sprin­kle each round with 1 ta­ble­spoon each of the chopped hazel­nuts and ca­cao nibs.

4 Bake cake rounds for 10 min­utes, swap­ping trays half­way through, or un­til firm to touch. Trans­fer the cake rounds, still on bak­ing pa­per, to wire racks to cool.

5 Re­peat process with re­main­ing marked bak­ing pa­per and re­main­ing cake mix­ture to make eight cake lay­ers in to­tal. Re­move lin­ing pa­per from cake rounds after cool­ing. 6 Make cof­fee cream.

7 Place a cake layer on a plate or stand; spread with ½ cup of the cof­fee cream. Spread ⅓ cup of the ganache over the cof­fee cream, al­low­ing it to drip a lit­tle over the edge. Re­peat lay­er­ing, fin­ish­ing with a ganache layer. Re­frig­er­ate for 1 hour.


Place cho­co­late in a medium heat­proof bowl. Heat cream in a small saucepan over medium heat for 2 min­utes or un­til just sim­mer­ing. Pour hot cream over cho­co­late; whisk un­til smooth. Stand at room tem­per­a­ture for

2 hours or un­til thick­ened.


Whisk the wa­ter and cof­fee in a small jug; cool. Beat cream and sifted ic­ing su­gar in a small bowl with an elec­tric mixer un­til soft peaks form. Add sifted co­coa pow­der and cof­fee mix­ture; beat un­til firm peaks form. Cover; re­frig­er­ate un­til ready to use.

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