Karajoz Brazilian Blend Chocolate Coffee Cake with White Chocolate Rice Bubbles

 

 

I wasn’t a big coffee drinker until about a year ago and I started by drinking Nescafe pre mixes very amateur level I know. However as I progressed I found I really enjoyed different coffees and started looking into beans. I came across Karajoz which was a great blend and have inspired this recipe. They have released a new Brazilian Blend which I have used in this recipe. I added in a little crunch with a white chocolate rice bubble centre! Here’s the recipe which is using a fairly basic cake mix.


Ingredients

150g unsalted butter

150g caster sugar

3 eggs

150g self-raising flour

1 teaspoon baking powder

1 tablespoon olive oil

2 tablespoons of Karajoz Coffee Beans Brazilian Blend which have been ground

2 tablespoons of Karajoz or other cocoa powder

1.5 cups rice bubbles

300g white chocolate (Whittaker's Palm oil free)

400g dark chocolate (Whittaker's Palm oil free

You will also need a 22cm cake tin

 

Method

  1. 1. Pre-heat the oven to 165°C.
  2. 2. Cream the sugar and butter with an electric whisk.
  3. 3. When pale and creamy add 1 egg and a tablespoon of flour whisk then repeat with the other 2 eggs.
  4. 4. Fold in the rest of the flour, oil and baking powder.
  5. 5. Finally fold in coffee and chocolate powder.
  6. 6. Pop this cake into the oven for about 30 minutes until you can pull a clean skewer from the cake.

 

Meanwhile you will need two double boilers. One with the white chocolate and one with half of the dark chocolate.

 

  1. 1. Allow all the white chocolate to completely melt and mix with the rice bubbles but don’t allow this to cool too much or set.
  2. 2. With the dark chocolate melt half and when melted remove from the boiler and add the other half in, when this melts now it will be tempered. So set this aside until the cake is ready to decorate.

 

When the cake is cooked remove onto a wire rack and allow to cool completely.

 

  1. 1. Once cooled carefully slice in half across the middle.
  2. 2. Spread the rice bubble mixture onto the bottom half of the cake then put the lid on top of this. Make sure the mixture is even and as thin as possible.
  3. 3. Now pour the dark chocolate on top and this should set and be very glossy.