Sunday, February 20, 2011
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.