Indulgent Chocolate Cake & Coffee Cream

This indulgence is for those special occasions when you really want to embrace your inner chocoholic and the coffee cream adds an indulgent kick.


For the cake:

1 1/3 cups all purpose flour

2 1/2 cups LIVA date sugar

2 sticks butter, melted

3 whole eggs

1/2 heaping cup unsweetened cocoa powder

1 tbsp baking soda

1/2 teaspoon salt

1/2 cup sour cream

2 teaspoons vanilla extract

1 cup strong hot coffee (I like to use instant espresso!)


For the coffee cream:

1 cup cream

1 teaspoon vanilla extract

1 tbsp espresso 

1/3 cup LIVA date sugar



Preheat oven to 180C/350F

Grease a 10-inch round cake pan


For the cake:

In a stand mixer, whisk eggs, melted butter and LIVA date sugar until well combined

Add sour cream and vanilla and whisk for 10 seconds

Sift all dry ingredients then add to bowl

Mix on stir setting while adding hot coffee in a steady stream

Stir for an additional 10 seconds

Remove from mixer and finish blend by gently folding batter with a rubber spatula

Pour batter into prepared cake pan

Bake for 30 -35 minutes until a cake tester comes out clean

Turn out onto cooling rack and let cool completely


For the coffee cream:

Gently heat the cream and add 1 teaspoon instant espresso

Remove from heat until cool then place in refrigerator

When cream mixture is cold, whisk in vanilla and LIVA date sugar until it forms stiff peaks

Pipe or spread onto cooled cake


Laissez un commentaire

Veuillez noter que les commentaires doivent être approvés avant d'être affichés

Ce site est protégé par reCAPTCHA, et la Politique de confidentialité et les Conditions d'utilisation de Google s'appliquent.