CAKE NIRVANA

I have an admission to make, I adore coffee cake so when the Cake Slice Bakers selected the Coffee-Heath Bar Crunch Cake from Cake Keeper Cakes by Laura Chattman, (after I initially read it as Coffee Health Cake and jumped for joy!!!!), I despaired for my healthy eating plan!!  I knew that I would have to play around with the recipe or,  as the only coffee cake lover in the house, every time I walked into the kitchen I would be tempted by the delicious cake in the corner, seductively calling  "eat me, eat me, you know you want to"!!!!!!

I didn't make many alterations, I just reduced the coffee from 1 tbsp to 1 scant tsp, and then added a heaped tbsp of cocoa, added chopped dark chocolate to the batter and replaced the plain flour in the topping for whole meal - and I have to say that this cake is just magic.  The melted toffee bars on top have alternating textures, from soft and chewy to light and crunchy - so very, very moreish.  Luckily so, as it was polished off in no time (before I had a chance to add more inches to my hips!!).

Chocolate and Coffee-Curly Wurly Bar Crunch Cake

For the strusel topping

4              Curly Wurly Bars (my replacement for the Heath Bars) from the fridge.
1.5 tbsp    packed light brown sugar
2 tbsp      wholemeal flour
1 tbsp      softened butter

For the cake

1.5 cups    plain flour
1 tsp         instant espresso coffee powder
1.5 tbsp    cocoa powder - Green and Black is good
1.5 tsp      baking powder
4 oz          softened butter
1 cup        packed light brown sugar
1              large egg
1              large egg yolk
1.5 tsp     vanilla extract
1 cup        milk
2oz           dark chocolate - chopped finely

Preheat the oven to 180 C
Grease and line the bottom of a 9" round springform tin.

To make the topping

Chop up the toffee and chocolate bars.
Place the butter, flour and sugar in a bowl and combine with your fingers to resemble crumble topping,
Add the bars and leave in the fridge until the cake is ready.

To make the cake

Combine the flour, coffee powder, sifted cocoa and baking powder in a mixing bowl.
In another bowl combine the butter and sugar and cream until light and fluffy.
Slowly mix in the eggs and vanilla.
Keeping the mixer on low speed add 1/3 of the flour mixture and the 1/2 the milk, repeat until everything is combined being sure to scrape down the sides of the bowl regularly.
Add the chopped chocolate pieces and combine.
Scrape the batter into the prepared pan and smooth out.
Scatter the topping evenly over the cake.
Bake until the cake is golden and a skewer comes out clean - about 45 - 55 min
Allow to cool in the pan on a wire rack for 10 minutes.
Then remove to the wire rack to cool completely.
Serve on it's own or with your favourite accompaniment.

Enjoy.