Chocolate Coffee Volcano- A guest post by Suma!
This is a special post for me,my blog enters its second year, and what better way to celebrate with a celebrity guest post!! yes, she is a celebrity for me, someone whom I had always looked upon as my baking guru and her blog as my baking bible. I have talked about her in few of my posts, and have copied few of her gorgeous recipes in my blog! like this home made masacarpone cheese!! She’s none other than Suma Rowjee who literally breathes baking at her blog ‘cakes and more!’ Not only each one of her no-fail recipes are on my must try list always, but her recent you tube baking channel will prove to be priceless if you have stepped recently into the world of baking. When I first requested her to do a guest post for me, I was really hesitant if she would agree for it. But not only did she gracefully accept it , but went overboard to create this magic just for my blog!! Thanks so much Suma, this indeed is very special for me!
Over to you Suma !
Thank you so much Neelima for giving me a chance to guest post for you and connect with your readers. And apologies for the really long time I have taken for it!
So what do I bake for the lady? A cake as per her wish alright, a tiny bit jazzed up with one of my most favorite dessert sauces, home-made custard. Here for you Neelima is a Chocolate Coffee Volcano, well…almost! A fancy name for a chocolate cake filled with rich, smooth and creamy coffee crème anglaise. It’s a fabulous marriage of flavors, chocolate and coffee. Adding to the visual appeal is the bundt cake and the custard poured into it.
You could brulee the custard if you have a blow torch to make it more of a ‘volcano’ . The cake recipe here is just a suggestion. Pull out your favorite chocolate cake recipe (I insist!) especially if you love bakes with dark chocolate. Bake mini bundts for pretty individual servings. Pour the chilled custard just before serving, brulee the cream in front of your guests for extra oohs and more drama!
Chocolate Coffee Volcano adapted from How To Be a Domestic Goddess and Baking With Julia.
For the Coffee Crème Anglaise . Adapted from The Cake Bible. Makes a generous 2 1/2 cups.
(The custard in Nigella Lawson’s recipe is made with all cream, but half and half is rich enough for me, easier on my groaning bathroom scales too!)
Ingredients: ( for the sauce)
- Egg yolks – 8 large / 144 grams
- Sugar – 6 tablespoons
- Salt – a tiny pinch
- Instant coffee – 2 teaspoons
- Whole milk – 240 ml / 1 cup
- Low fat cream, Amul 25% – 240 ml / 1 cup
- Vanilla extract – 2 teaspoons
- Suspend a fine meshed metal strainer over a 3 cup capacity heat proof bowl. Keep the largest jar of your blender ready in case needed.
- In another 3 cup capacity wide metal bowl, whisk together the yolks, sugar and salt till well blended. In a heavy saucepan, heat the milk, cream and coffee to the boiling point.
- Whisking constantly, dribble in the hot milk mixture 1/4 cup at a time, very slowly and gradually into the yolk mixture. Take your time doing this or the eggs may curdle.
- Transfer the mixture back to the saucepan, heat on low heat. Keep whisking constantly. (stirring is recommended but whisking works better for me!) Heat till the mixture thickens and leaves a well defined track when a finger is run across the back of a spoon. (If you over heat, the sauce will curdle, be very careful). The sauce must register 170 F-180 F on an instant read thermometer.
- Immediately, pour into the strainer to get rid of any bits of uncooked egg. Cool the custard over an ice bath. Stir in the vanilla. Refrigerate air tight for at least 8 hours or upto 3 days.
Please note: In case you notice that the mixture has curdled slightly, immediately blend the sauce till smooth and strain.
For the Chocolate Chiffon Cake.
- Caster sugar – 200 + 100 grams (divided use)
- Plain flour – 140 grams
- Cocoa powder – 60 grams
- Baking powder – 2 teaspoons
- Baking soda – 1 teaspoon
- Salt – 1/4 teaspoon
- Eggs whites – 180 grams / 6 whites approximately
- Cream of tartar – 3/4 teaspoon
- Egg yolks – 72 grams / 4 yolks approximately
- Vegetable oil – 120 ml / 1/2 cup
- Water – 120ml / 1/2 cup
- Instant coffee – 1 teaspoon
- Vanilla extract – 1 teaspoon
- Thoroughly grease and flour a 10 cup capacity bundt pan.
- Pre-heat the oven to 180 C / 350 F.
- Sift together 200 grams sugar, the flour, cocoa powder, coffee, salt, baking powder and soda. Set aside.
- In a large bowl, whisk together the oil, yolks, water and vanilla extract until blended. Gently whisk in the dry ingredients.
- In a separate super clean bowl, using clean beaters, whip the whites. Start with your hand mixer on low speed. When it starts turning foamy, add the cream of tartar. Continue to beat gradually increasing the speed to medium high. When the beater marks show distinctly and soft peaks form, gradually add the remaining 100 grams of sugar. Continue beating for a minute more till the whites form stiff peaks. Please read this post to know more about whipping whites in detail.
- Fold in a third of the egg whites gently into the yolk mixture to lighten it. Then gently fold in the remaining whites.
- Scrape the batter into the pan , bake 35-40 minutes or till a toothpick inserted into the center comes out clean.The cake rises well, but loses a bit of volume as it cools. You would be sacrificing the texture of a chiffon cake for visual appeal here, so now you know why I insisted that you stick to your favorite cake recipe!
- Cool the cake completely on the rack before unmoulding.
- Place the cooled cake(s) on the serving platter. Do not refrigerate the cake. If needed, store airtight in a box.
- Just before serving, pour the chilled coffee custard into the center of the cake. If desired, you could sprinkle 3-4 tbsp sugar on the custard and brulee with a blow torch. But that would also make the cake sweeter.
- Serve immediately, be generous with more sauce on the side!