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| You can just about see the layers on the left: coffee cake, chocolate truffle. and Dalgona topping (as for the smashed one on the right - don't ask! - but you could definitely taste all the layersi) |
The annual garden party for our block of flats was an excellent opportunity for a little experimentation...in a good way.
175gm/just over 6oz room temperature butter
175gm/just over 6oz caster sugar (include 56g/2oz brown sugar - opt)
3 large eggs lightly beaten (see tips)
175gm/just over 6oz self-raising flour (incl 56g/2oz brown self-raising flour)
1 tsp baking powder
2 teaspoons instant coffee dissolved in 1 tbsp hot water
67 produced a Potato Salad with Thousand Island Dressing (recipe soon), pronounced 'very tasty', a mixed salad and these stunning, indulgent Dalgona Chocolate Mini-Cakes.
The base recipe was Nigel Slater's* much-loved Coffee Walnut Cake (without the walnuts), baked as individual cake-lets stuffed with chocolate truffles and covered with Dalgona icing.
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| Dalgona Coffee (Jessica in the Kitchen) |
Dalgona - one of the latest food rages - refers to a whipped, creamy froth made from coffee granules, sugar and hot water. It originates in South Korea and is a popular topping for hot or cold coffee.
Wildly popular due to its dramatic looks, in this recipe it morphs into a cake topping.
The treat was chosen partly because it is so eye-catching in its rose gold foil holders but also because it won't break the bank.
You don't have to have the chocolate truffles, though they are a lovely surprise when you actually bite into the mini-cake.
Essentially, all that's needed is the ingredients for cake & frosting: butter, sugar, flour, coffee and icing sugar.
Also, the cakes need only 15 minutes in the oven.
There's a bit of fiddling inserting the truffle but otherwise, it's a pretty easy recipe.
Cost: £2.75'ish (2022) without the truffles an extra £1.50
Makes: 24 mini-cakes; recipes doubles easily
Ingred:
Makes: 24 mini-cakes; recipes doubles easily
Ingred:
1 recipe chocolate ganache
a packet of small Lindt truffles OR halved full-size ones
175gm/just over 6oz room temperature butter
175gm/just over 6oz caster sugar (include 56g/2oz brown sugar - opt)
3 large eggs lightly beaten (see tips)
175gm/just over 6oz self-raising flour (incl 56g/2oz brown self-raising flour)
1 tsp baking powder
2 teaspoons instant coffee dissolved in 1 tbsp hot water
Dalgona Topping/icing:
3 tbsp instant coffee3 tbsp hot water1.5 cup icing sugar
3 tsp vanilla
- Make the chocolate ganache the night before; refrigerate 4 hours or overnight
- Arrange rose gold mini cake cups baking tray/s just big enough to fit the mini-cake cups
- Cream butter & sugar together until almost white; it will take a few mins with electric beaters or stand-alone mixer
- Lightly beat eggs; add little by little, beating well after each addition
- Whisk together flour & baking powder; mix in gradually on slow (unless you want to look like a white haired granny!) until just well blended
Stir in coffee with a metal spoon- Preheat oven to 180c/170c fan/350f
- Fill rose gold mini cakes with a spring loaded ice-cream scoop sized 5cm - that's halfway between 1//4 and 1/3 cup; you really don't need much batter.
- Bake 15min, turning tray once from front to back for even browning
- Rest 5 mins then move to cooling rack and leave to cool completely
- Icing: Mix coffee granules, hot water & vanilla in a bowl; add icing sugar, stir with a spoon; then beat at lest 10 mins until mixture forms stiff peaks; set aside in fridge
- When ready to continue: cut a cone out of the centre of the mini cake, set aside. Fill the space half way with chocolate ganache; push in a small or half Lindt chocolate truffle; cover with more ganache ,then
- EITHER: (i)spread a generous layer of icing over the chocolate truffle mixture OR (ii) top with the cone of cake, pressing down lightly; just before serving, sprinkle with icing sugar
- Run a sharp knife around the outside of the cakes, lifting the bottom slightly to ensure it will come out of the mould
- Serve in its rose-gold mini-cups
Comments:
- 'They were very popular, like snow sliding off a roof!' ' I watched my friend, who shall remain nameless, eat four and then I stopped counting! They were really good and not too sweet.''Very tasty.' Guests at garden party
- 'Loved it; the chocolate and icing were a teensy bit sweet for me but these days my body is used to low-sugar!' Retired writer
- You can use full-sized cupcakes for this recipe; fill 2/3 full and follow the instructions; you'll probably get 8 or 9
- This makes a 23x28 cm/9x11in rectangular cake; spread with a generous layer of Dalgone icing and scatter with mini-Lindt truffles or half normal-size truffles
- If there are no large eggs in the cupboard, beat 3 regular and 1 small egg, adding all but a couple of tablespoons
- if you like, or prefer, just a lick of icing, reduce topping recipe by 1/3
- leftover topping can create a sweet layer over coffee, hot or cold OR for spread between two Mocha Shortbread cookies
*Nigel Slater's Last Meal The Guardian 2003
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This recipe has been adapted by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without acknowledgement or in any restaurant without written permission
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