With Halloween upon us, it’s the perfect time to plan your spooky menu for the celebrations! We’ve added our Peruvian Cajamarca grind to a heavenly chocolate cake with coffee buttercream and chocolate ganache. Besides looking stunning on your Halloween buffet, the cake is actually pretty easy to make.
250 grams all-purpose flour
300 grams sugar
90 grams cocoa powder
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs, organic preferably
110ml vegetable oil
1 teaspoon vanilla extract
150ml freshly brewed CRU Kafe Peruvian Cajamarca coffee
Coffee Buttercream Icing:
350 grams icing sugar
175 grams soft butter
2 tablespoons strong freshly brewed CRU Kafe Peruvian Cajamarca espresso
150 grams dark chocolate (75% cocoa solids)
150ml heavy cream
1 handful coffee flavored toffee popcorn
Halloween chocolates or candies, such as chocolate lollipops and skull-shaped chocolate truffles
1) Start by baking your cake. Preheat the oven to 175°C (fan).
2) Grease three cake tins with soft butter, line with parchment paper, then grease and flour the tins (if you only have one cake tin, bake the three layers after each other).
3) Sift the flour, mix with cocoa powder, sugar, baking soda, baking powder and salt.
4) In the bowl of a stand mixer (or use a hand-held mixer) whisk together the eggs, vegetable oil, buttermilk and vanilla extract.
5) Add the dry ingredients to the wet ingredients and stir until all ingredients are well incorporated, then pour in the coffee, stirring.
6) Divide the batter between the baking tins and bake for about 25 minutes, until the cakes are just set.
7) Remove from the oven, and allow the cakes to cool for 10 minutes before turning them out onto racks. Peel off the parchment paper and allow to cool entirely.
For the buttercream:
1) Add the icing sugar and butter to the bowl of a mixer (or use a hand-held mixer), beat until the butter is light and fluffy.
2) Carefully pour in one tablespoon of espresso, whisk, then add the second tablespoon and whip until the cream is fluffy. If you find it too thick, simply add a tablespoon of heavy cream or milk, and whip again.
To make the chocolate ganache:
1) Finely chop the chocolate.
2) Heat the heavy cream in a small saucepan until is just begins to simmer.
3) Add the chocolate to the cream, stir well until the chocolate is melted. Whisk the ganache a couple of minutes until it has a shiny glaze. Allow to cool slightly, then pour over the cake to garnish.
To assemble the cake:
Place one cake layer on a cake stand or plate. Spread with 1/3 of the coffee buttercream frosting, add the second cake layer, spread with another third of the frosting, then top the cake with the third layer, and spread the entire cake with the remaining buttercream frosting.
Carefully pour over the chocolate ganache and allow the ganache to run down the edges of the cake. To garnish Sprinkle with popcorn and top with Halloween-themed candies or chocolates, if desired.
Written by: Lea Lou