Black Midnight Coffee Cake by brianjwood

[rottiedogs]

Black Midnight Coffee Cake
Submitted by brianjwood on July 11, 2003 at 8:42 am

DESCRIPTION
Black Midnight Coffee Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
"Black Midnight Chocolate Cake"
The Recipe
I'm going to give you the recipes for two different size cakes.

The first one is for a traditional 20cm [ 8 inch] NON-STICK RING TIN,

The second, for making the cake in a larger "Turks Turban" Kugalhof
NON-STICK RING TIN mould.

This mixture is very liquid when it has been mixed and will only cook evenly in a NON-STICK RING TIN.

NEVER...NEVER...Be tempted to Ice and Eat the cake the day you bake it. Always leave it over-night...longer if you can ! [bet you can't]. It really moistens up overnight. When it cools, after baking, place in a tupperware type container or wrap in cling film. Ice the cake the next day.

Because the cake is very liquid when mixed...SPRAY your tin WELL with the usual baking tin sprays. It will not come out of the tin if you don't.
Also, the recipe is not suitable to microwave.
Standard 20cm [ 8 inch] Cake: Pre-heat your oven (temperatures below).
Sift the following ingredients into a cake mixer bowl:

1 3/4 cups Flour.
1 3/4 cups Sugar.
1 1/2 teaspoons baking soda.
1 teaspoon baking powder.
3/4 cup cocoa..
1/2 teaspoon salt.
Add the following to the dry ingredients, strictly in order, mixing after each.
3/4 cup milk.
2 eggs.
1 teaspoon vanilla essence.
1/3 cup vegetable oil ie. sunflower etc. [NOT OLIVE OR PEANUT ETC.].
3/4 cup cold instant coffee, [Just place 1 teaspoon instant coffee granules in luke warm water].
Pour into sprayed ring tin. Cook for approx. 30 mins. at 170 deg.C [335 deg. F] in a fan forced oven. A conventional oven will require approx. 40 mins. at 180 deg.C
[375 deg.F] Test with a cake tester, [knitting needle]. It is done when the tester comes out clean. Leave for 10 minutes before removing from the tin.
Larger Turks Turban, Kulgalhof Mould Cake: Pre-heat your oven.

Add the following to the dry ingredients, strictly in order, mixing after each.

2 cups flour.
2 cups sugar.
2 teaspoons baking soda.
1 teaspoon baking powder.
3/4 cup cocoa.
1 teaspoon salt.
Add the following to the dry ingredients, strictly in order, mixing after each.
1 cup milk.
2 eggs.
1 teaspoon vanilla essence.
1/2 cup vegetable oil ie sunflower etc. [NOT OLIVE OR PEANUT, ETC].
1 cup cold instant coffee, [Just place 1 teaspoon coffee granules in water].
Mix the above well, starting slowly. Pour into sprayed ring tin. Cook for approx. 40 mins. at 170deg. C [335 deg.F] in a fan forced oven. A conventional oven will require approx. 50 mins. at 180 deg.C [375 deg.F] Test with a cake tester [knitting needle]. It is done when the tester comes out clean. Leave for 10 minutes before removing from the tin.
"Chocolate Desert Sauce" [YUM !]

2 cups of Milk
20 gms. [3 tablespoons / 1/2 oz.] Cornflour
20 gms. [1/4 cup / 1/2 oz.] Cocoa
10 gms. [1/4 oz] Butter
130 gms. [2/3 cup / 4 1/2 oz.] Sugar
Dissolve cornflour in a small amount of the milk.
Dissolve cocoa in a small amount of hot water.
Add both to the balance of the milk and slowly boil, [stirring].
Take off the heat, add the butter & sugar and stir until dissolved.
Pour over portions of the "Black Midnight Cake", with ice-cream, as a desert.
"Chocolate Frosting" [Icing]
1 1/2 cups of Icing [frosting] Sugar.
2 Tablespoons Cocoa.
10 gms / 1/4 oz Butter, softened.
1 teaspoon vanilla essence [optional].
Milk to Mix.
Combine the above together using the milk to mix.
Add the milk VERY SLOWLY, in small amounts at a time, when mixing.
When the desired consistency is achieved, beat a little longer.
Ice cake using a knife. Dip the knife in hot water occasionally to make spreading the frosting easier.

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