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White Chocolate Coffee Gateau


It’s my very dear friend Jane’s birthday today and yes ofcourse I am the girl who bakes cakes for all the birthdays in my family and for my friends around, and as much as I thought I am cheeky enough to unearth what would be the best flavour the birthday girl’s favourite cake, today I was left surprised to see my friend waiting for her favourite cake because she was smart enough to understand what was the process of me discovering out her favourite flavour. Well, surprises for a surprise coffee gateau birthday cake!!!
 Ingredients
40 gms unsalted butter, plus extra for greasing,
85 gms white chocolate,
125 gms caster sugar,
4 large eggs, beaten,
2 tbsp very strong black coffee,
1 tsp vanilla extract,
125 gms plain flour,
Chocolate curls, to decorate
For the Frosting
175 gms white chocolate,
85 gms unsalted butter,
125 gms crème fraiche,
125 gm icing sugar, sifted
1 tbsp coffee liquer or very strong black coffee

Preheat the oven to 180C/350F/Gas Mark 4. Grease two 20-cm/ 8-inch sandwich cake tins and line the bases with baking paper.
Place the butter and chocolate in a bowl set over a saucepan of hot, but not simmering water and leave on a very low heat until just melted. Stir to mix lightly, then remove from the heat.
Place the caster sugar, eggs, coffee and vanilla extract in a large bowl set over a saucepan of hot water and whisk hard and with an electric whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted.
Remove from the heat, sift in the flour and fold in lightly and evenly. Quickly fold in the butter and chocolate mixture, then divide the mixture between the prepared tins.
Bake in the preheated over for 25-30 minutes, until  risen, golden brown and spring to the touch. Leave to cool in the tins for 2 minutes, then run a knife around the edges to loosen and turn out onto a wire rack to cool.
For the frosting, place the chocolate and butter in a bowl set over a saucepan of hot water and heat gently until melted. Remove from the heat, stir  in the crème fraiche, then add the icing sugar and coffee liquer and mix until smooth. Chill the frosting  for atleast an hour, stirring occassionaly, until it becomes thick and glossy.
Use about one third of the frosting to sandwich the cakes together. Spead the remainder over the top and sides,  arrange the chocolate curls over the top of the cake and leave it to set in the refrigerator for another hour.

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2 Expresso yourself!:

Nandita said...

Aha! simply gorgeous....lovely coffee cake..waiting for my birthday now!

IPS Khurana said...

lovey coffee cake dear....by the bday is also coming soooooooon.....yipeee !!!

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