It’s February and love is in the air! Honestly I am not the worlds biggest fan of Valentine’s Day as my heart well and truly belongs to all things pancake related at this time of year. I am, however pretty damn girly and love basically anything heart shaped so I couldn’t resist making little heart shaped cakes anyway.
After many Valentines together Dan and I have got it down to an art, I buy him steak he buys me flowers and chocolates. This year we’re going slightly outside the box as I have begged him to buy me this book too. I am on a self imposed cookbook shopping ban as I cannot be trusted not to go overboard and we just don’t have the room! (it doesn’t count if you get them as gifts though… right?).
My weekend just isn’t complete unless I have had at least one overpriced coffee in some well-worn chair whilst listening to a mix of pretentious indie bands and the screech of milk steamers. I love the smell of freshly roasted beans, the glass fronted cabinet of cakes I never buy and the excuse to be out of the house but still somewhere warm. I flit between my orders, sometimes a cappuccino, sometimes mint tea very occasionally the odd chai latte, but Dan always without fail orders the same thing. Medium mocha, no cream, no foam, piping hot. So these mocha mini Valentines cakes are for him. For his patience with my love of coffee shops when I know he would rather be in a pub, and for creating the opportunity for us to live in one of the greatest cities in the world, which just so happens to have a plethora of pretentious cafe options.
I always forget how much I love coffee cake, with all of the flavour of my favourite piping hot beverage but none of the bitterness. Whilst it pairs beautifully with the more traditional maple syrup and walnut, there is somethings a little decadent about the drizzling of hot liquid chocolate.
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65g unsalted butter +1 tsp for greasing
65g golden caster sugar
1 large egg
65g plain flour
¾ tsp baking powder
pinch of salt
1 level tsp coffee powder
1 tsp vanilla
1 tbsp milk
icing sugar to dust
100g milk chocolate
1 tbsp coconut oil
- Preheat the oven to 170C (fan assisted). If using a silicone mould (I used the Masterclass Smart Silicone Heart Shaped Baking Pan House of Fraser) melt 1 tsp of butter then using a pastry brush coat the inside of the mould with butter. If making cupcakes line the tin with papers.
- In a small bowl mix together the coffee powder with 1 tablespoon of boiling water, set to one side to cool slightly.
- In a large bowl beat together the butter and sugar for 3-4 minutes until pale, fluffy and doubled in size. Add one tablespoon of flour to the mixture and mix in, then add the egg and beat well. Sift in the dry ingredients and combine until just mixed, then pour in the milk, coffee and vanilla and beat until smooth. Divide between the moulds/cupcake cases and bake in the middle of a preheated oven for 10 minutes or until an inserted skewer comes out clean.
- Whilst the cakes are in the oven make the coffee syrup.
- Leave to cool in the tins for 5 minutes, then remove and place on a cooling tray to cool to room temperature.
- Before serving dust the cakes with a little icing sugar and bring an inch of water to boil in a saucepan. Place a bowl large enough that it rests on the rim of the pan over the boiling water and break up the chocolate and the coconut oil into it. Stir over the heat until it has completely melted and the oil is mixed in.
- Serve the cakes with a drizzle of chocolate sauce.
makes 6 mini cakes or regular sized cupcakes recipe by Jenny Brown