Today Fat Girl turned three years old. I can’t believe that when I first started this blog that I would still be going this strong three years later. Who knew I had such a wealth of information trapped in brain? In the past year some amazing things have happened for Fat Girl. I’ve finally got a logo after two years trying, been on the radio, been featured in lots of magazines and newspapers and even been on TV. I would never have dreamed of these things happening so I’m so excited to see what’s going to happen in the future. I want to thank all of my wonderful friends and family and people who have helped me over the past year and for putting up with me taking pictures of all their food and to all the lovely restaurateurs who have invited me to their places to try their wares.
As is tradition when it comes to birthdays a cake had to be made, so after a long hard think I decided to go with this mammoth chocolate and coffee offering. I’ve made plenty of coffee and chocolate cakes over the years but have never fused the two and I’m rather chuffed with how it turned out. It actually looks rather splendid indeed even if I do say so myself. Now I must confess that I did cheat a tiny little bit and used Betty Crocker box mix for the sponge. Could I have used my recipe for the cake? Absolutely, but with such a task ahead of me I decided to cut off a bit of the time. It doesn’t make me a bad person, and the box mix cakes always come out perfectly. My mum doesn’t have any piping nozzles as baking had never particularly been her strong point so I used a ziplock bag to frost this cake naked style and topped the whole thing with Malteasers because why not. Everyone that has tasted this cake has sung it’s praises, so thanks Betty for your awesome cake mix, it paired perfectly with my coffee frosting.
2 boxes of Devil’s Food Cake (or see my chocolate cake recipe here)
500g of butter
2 teaspoons of instant coffee
500g – 700g of icing sugar
1 bag of Malteasers
1 tablespoon of cocoa powder
- Preheat your oven to 180 degrees celcius and make the cake according to the directions on the back of the packet, which should involve adding eggs, water and vegetable oil. Then beat the mixture for a few minutes until it’s lovely and smooth.
- Line two cake tins with greaseproof paper then pour a quarter of your mixture into each tin and then bake your cakes for 15-20 minutes until done, and a toothpick comes out clean. Remove the cakes from the tin and allow to cool on a rack while you bake the next two layers.
- To make the frosting put your room temperature butter into a bowl and sift in about a third of your icing sugar and mix together. After the butter has combined. you can add the coffee. To do this add a very small amount of boiling water to the coffee granules until dissolved, then add this to the butter cream and mix thoroughly. Sift in more of the icing sugar and keep mixing it in until you get to sweetness you are happy with. Then put all the frosting in a ziplock back and snip off one of the corners, this will do in place of a piping bag and nozzle.
- To assemble place your first sponge on your cake stand then pipe a line of frosting around the edge of your cake, then fill in the middle with frosting. Place your next sponge on top and repeat two more times. For the last layer cover with a thick layer of frosting then place Malteasers all around the outside. and sprinkle a little bit of cocoa powder in the middle for decoration then pop in the fridge for at least an hour or two to help firm it up before cutting and serving.This cake pairs perfect with a champagne cocktail or two.