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Mocha Traybake

This easy one-tin bake results in a moist, rich chocolate cake, topped with a delicious coffee-flavoured buttercream, drizzled with melted chocolate.
Ȑ
Dificuldade
Low
ȑ
Tempo
90 min
&
Autor
Kenwood
lorem ipsum

Esta receita é preparada com:

Produto ROBOT DE COZINHA KENWOOD GO KZM35.000GY ROBOT DE COZINHA KENWOOD GO KZM35.000GY
KZM35.000GY

Ingredientes

Doses: 12
Porções: 1 Cake
For the cake
250 g farinha simples
75 g cacau em pó
1 colher de chá fermento em pó
2 colher de chá bicabornato de sódio
0.5 colher de chá sal
300 g açúcar mascavado claro
2  ovos
100 g óleo vegetal
225 ml nata
225 ml café, hot

For the coffee buttercream
1 Tbsp café instantâneo
1 Tbsp água, hot
250 g açúcar em pó
125 g manteiga sem sal, cubed, at room temperature

For the decoration
50 g chocolate negro, melted
30 g manteiga sem sal, melted
50 g avelãs descascadas, roughly chopped


Tools

  • Whisk Tool
  • K-Beater

Utensílios

  • 1 Traybake tin
  • 1 Bowl
  • 1 Bowl
  • 1 Baking tray

Instruções

PASSO 1/4

Making the cake
Preheat the oven to 180ºC.
Grease a 33 cm x 23 cm traybake tin and line with parchment paper overlapping the edges.
Sift flour, cocoa powder, baking powder and bicarbonate of soda into a bowl.
Add eggs, vegetable oil, sour cream, coffee, salt, light brown sugar and the flour mixture into the Appliance bowl.
Fit the Whisk Tool.
Whisk for 3 minutes on speed 3, until combined.
Tip: Start on speed Min and gradually increase speed.
Transfer the mixture into the tin.
Bake for 25 minutes at 180ºC, until an inserted skewer comes out clean.
Keep the oven turned on at 180°C.
Remove the cake from the oven and let cool in the tin for 20 minutes.
Then lift the overhanging parchment paper and transfer the cake to a wire rack to cool completely.

PASSO 2/4

Line a baking tray with parchment paper.
Add hazelnuts onto the baking tray and spread out evenly.
Bake for 5 minutes at 180ºC, until golden brown.
Remove from the oven and let cool.

PASSO 3/4

Making the coffee buttercream
Add coffee granules and hot water into a bowl and stir until the coffee has dissolved.
Clean the Appliance bowl and fit the K-Beater.
Add butter, icing sugar and hot coffee into the Appliance bowl.
Mix for 2 minutes on speed 1 and then scrape the bowl.
Tip: Start on speed Min and gradually increase speed.
Mix for 2 minutes on speed 1.
Tip: Add a few tablespoons of milk if the mixture is too thick.
Place the cake on a serving board.
Spread the coffee buttercream evenly over the top of the cake.

PASSO 4/4

Add melted chocolate and melted butter into a clean bowl.
Mix until combined.
Using a fork, drizzle the melted chocolate over the cake.
Sprinkle over the toasted hazelnuts.

 

Serve.

 

Substitutions
Hot coffee can be replaced with hot water.
Dark chocolate can be replaced with milk chocolate.


Store in the fridge for up to 3 days.

Mocha Traybake

This easy one-tin bake results in a moist, rich chocolate cake, topped with a delicious coffee-flavoured buttercream, drizzled with melted chocolate.
Ȑ
Dificuldade
Low
ȑ
Tempo
90 min
&
Autor
Kenwood
lorem ipsum
Doses:12
Porções:1 Cake

Ingredientes

For the cake
250 g farinha simples
75 g cacau em pó
1 colher de chá fermento em pó
2 colher de chá bicabornato de sódio
0.5 colher de chá sal
300 g açúcar mascavado claro
2  ovos
100 g óleo vegetal
225 ml nata
225 ml café, hot

For the coffee buttercream
1 Tbsp café instantâneo
1 Tbsp água, hot
250 g açúcar em pó
125 g manteiga sem sal, cubed, at room temperature

For the decoration
50 g chocolate negro, melted
30 g manteiga sem sal, melted
50 g avelãs descascadas, roughly chopped

Utensílios

  • 1 Traybake tin
  • 1 Bowl
  • 1 Bowl
  • 1 Baking tray

Esta receita é preparada com: lorem ipsum KZM35.000GY

Instruções

PASSO 1/4

Making the cake
Preheat the oven to 180ºC.
Grease a 33 cm x 23 cm traybake tin and line with parchment paper overlapping the edges.
Sift flour, cocoa powder, baking powder and bicarbonate of soda into a bowl.
Add eggs, vegetable oil, sour cream, coffee, salt, light brown sugar and the flour mixture into the Appliance bowl.
Fit the Whisk Tool.
Whisk for 3 minutes on speed 3, until combined.
Tip: Start on speed Min and gradually increase speed.
Transfer the mixture into the tin.
Bake for 25 minutes at 180ºC, until an inserted skewer comes out clean.
Keep the oven turned on at 180°C.
Remove the cake from the oven and let cool in the tin for 20 minutes.
Then lift the overhanging parchment paper and transfer the cake to a wire rack to cool completely.

PASSO 2/4

Line a baking tray with parchment paper.
Add hazelnuts onto the baking tray and spread out evenly.
Bake for 5 minutes at 180ºC, until golden brown.
Remove from the oven and let cool.

PASSO 3/4

Making the coffee buttercream
Add coffee granules and hot water into a bowl and stir until the coffee has dissolved.
Clean the Appliance bowl and fit the K-Beater.
Add butter, icing sugar and hot coffee into the Appliance bowl.
Mix for 2 minutes on speed 1 and then scrape the bowl.
Tip: Start on speed Min and gradually increase speed.
Mix for 2 minutes on speed 1.
Tip: Add a few tablespoons of milk if the mixture is too thick.
Place the cake on a serving board.
Spread the coffee buttercream evenly over the top of the cake.

PASSO 4/4

Add melted chocolate and melted butter into a clean bowl.
Mix until combined.
Using a fork, drizzle the melted chocolate over the cake.
Sprinkle over the toasted hazelnuts.

 

Serve.

 

Substitutions
Hot coffee can be replaced with hot water.
Dark chocolate can be replaced with milk chocolate.

Notas