I promised myself that the next cake I made would not be a chocolate cake. I tried very hard I really did but then I found this. It's not really chocolate. Not too much anyway. That's what I told myself. The chocolate is concentrated into two layers so when you sink your teeth into a perfectly harmless looking slice you hit this squidgy chocolatey bit. So much for good intentions. Could it be something to do with the fact I substituted the nuts for chocolate chunks? Nonsense. Didn't I tell you I wasn't making a chocolate cake.
So this 'not a chocolate cake' comes from a lovely book called Sweet Secrets by Carine Goren. It keeps really well which is a good thing as it is a large cake. Lots of not chocolate to enjoy. I didn't bother with conversions. Much easier to go with the volume measurements I think. Oh and by the way, it is a called a coffee cake but there isn't actually coffee in it. No I don't know either. It's probably why I was misled into believing it wasn't a chocolate cake in the first place. Just enjoy the chocolate that isn't there.
The Perfect Coffee Cake
A well buttered 9" Bundt Pan
1 1/2 sticks/6oz/220grms butter
1 1/2 cups sugar
1 teaspoon vanilla extract
3 cups of flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
2 cups sour cream ( I used creme fraiche)
3/4 cup dark brown sugar packed
1 tablespoon cinnamon
1 tablespoon coca powder
1 cup walnuts chopped (I substituted chocolate pieces/chips here)
Icing /powdered sugar to dust over the top
Prepare The Cake
- Mix the filling ingredients together and set aside.
- Preheat the oven to 180.C/350.F
- In a mixer fitted with a paddle attachment, cream the butter, sugar and vanilla extract on a medium speed.
- Add the eggs beating well after each addition.
- Sift together the flour,baking powder,baking soda and salt.
- With the mixer on low speed, add the flour alternating with the sour cream, three tome, starting and finishing with the flour. ( I bunged the whole lot in the food processor and whizzed)
- Pour 1/4 of the batter into the bundt pan. Sprinkle 1/3 of the filling on top of the batter and repeat to achieve four layers of cake batter and three layers of filling
- bake for about 50 minutes until a skewer inserted comes out almost clean (with moist crumbs) and the cake springs back to the touch.
- Turn out while still a little warm. Allow to cool completely and decorate with powdered/icing sugar.