We guessed that no one would like to say goodbye to this year Christmas. For us, we have been thankful as it’s all about giving to others and extra food for our stomach! Sadly to say, even though the Christmas is over. It’s still a holiday season that you never get enough of good company and good food. After all, New Year is on the way, which is tomorrow!
During this Christmas, we decide to put on our apron and get ready the baking tin for the festive season. Over the weekend, we decide to bake some mini Bon Bon Chocolate Strawberry Cake after the feast.
The result was unexpectedly good, both of us were satisfied with the final outcome. That is the reason why we would love to share with you this mini Bon Bon Chocolate Strawberry Cake recipe. It is not a bad idea to make it for New Year party to welcome 2017!
I would like to say compare to me, Joe is born to be a baker. She was so talented with the flours and sugars. When those staples come across it just turn into magic.
Most importantly, this cake is dark, moist, rich and incredibly decadent. Seriously, it’s the best chocolate cake I’ve ever tasted. The Green Mountain Coffee’s Blend plays a very important role here because it blended amazingly well with the cocoa. As it helps to create the most intense and delicious chocolate cake yet you won’t be tired of it. It’s the perfect sort of cake for a New Year Eve, the best cake I have ever tasted. Make sure to enjoy it with a very large glass of ice cold milk – or coffee!
- 1 3/5 cups plain flour
- 1 teaspoon baking powder
- 1¾ sticks unsalted butter, at room temperature
- 5/8 cup caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract / vanilla paste
- 200ml of espresso
- 3 tbsp of cocoa powder
- 2 tbsp of rum
- 3/4 cup semi-sweet chocolate chips
- Whipping cream
- Strawberry for garnish
- Preheat the oven to 170 degrees Celsius. Grease and line the bottom of a 8 x 4-inch loaf tin.
- Melt the chocolate chips using double boiled method, till smooth. Set aside to cool down.
- Measure plain flour and baking powder in a small bowl. Stir with a fork/spoon/whisk to mix them all together. Set aside.
- Place the softened butter and sugar in a large mixing bowl. Beat, with an electric mixer, for 5 minutes, scraping the sides down occasionally. Add in the eggs, one at a time, beating well after each addition. Add in the melted chocolate, espresso and your choice of alcohol – for us we used rum. Then beat in the vanilla extract, followed by the cocoa powder.
- Sift in the flour mixture in two batches and fold the flour in gently.
- Transfer the batter into the loaf tin and bake for 60 to 90 minutes until a skewer inserted into the center of the loaf comes out clean. Let the cake cool completely in the tin.
- Turn the cake out and peel off the parchment paper. For us, we wanted a smaller cake. Thus using a 5″ round cutter we make 4 of them. Turn the cake right side up.
- Now whip you whipping cream to a high peak, garnish with a strawberry. Slice and serve!