Wedgewood Mother’s Day Mochaccino Macalettes Cake
A showstopper of a cake! Show your Mum how much you love her with this incredible recipe. Its soft coffee chocolate sponge is terribly more-some. The perfect treat for a special Mother’s Day tea or picnic.
Make sure that you buy a few more Macalettes than you need…..because baking is hungry work!
2 and 3/4 cup cake flour
2 cups of caster sugar
1 cup of dark cocoa
2 teaspoons of bicarbonate of soda
1 and 1/2 teaspoon salt
Sieve these ingredients together
3 x large eggs
1 and 1/2 cup natural yogurt
3/4 cup melted butter
1 cup oil
1 cup hot water plus 2 x Tablespoons Wedgewood Blended Ground Coffee
1 x Teaspoon vanilla paste (or substitute with vanilla essence)
Pre heat your oven to 180'C
Line a 25 cm spring form cake tin with baking paper and grease well.
Combine the wet mix to the dry mix in a large bowl. Stir thoroughly with a large spoon. The mixture should be dark and shiny.
Pour into the lined baking tin and bake at 180 degrees for 40 minutes. Half-way through baking turn the cake to allow equal baking .
Allow to cool then place your cake in the fridge for three hours.
1 x Tablespoon Wedgewood Blended Ground Coffee
250g Full Fat Cream Cheese
1 x Tablespoon Dark Cocoa
125g Softened Butter
Combine these ingredients till light and fluffy. Slice the cake carefully through the middle and spread the butter icing between the two layers. Spread the remaining butter icing over the top of the cake and sides and refrigerate for an hour.
Ganache and Decoration
220g Bag of Wedgewood Mochaccino Macalettes
250g Fresh Cream
500g Dark Belgian Chocolate (chopped)
Heat the cream in a small saucepan but do not boil. Add the Belgian chocolate pieces and stir well.
Allow the ganache to cool completely in the fridge before use.
Once cooled, spread over the top and sides of the cake to give it a beautiful dark and shiny finish. Decorate with flair! Let your creative juices flow….place, cut, crush and sprinkle Wedgewood Mochaccino Macalettes in whichever decorating style you like. We tossed ours in edible gold powder beforehand for an artisanal touch.
With love from the Wedgewood Team x
April 2020 -
- - Wedgewood Mother’s Day Mochaccino Macalettes Cake
- - Wedgewood Salted Caramel Sauce
- - Day 35 – Artisanal white bread recipe
- - Day 30 – almond, date & apricot snack bars
- - Super Duper Double Chocolate Hideaway Cake
- - Gogo’s Coffee Cake
- - Day 13 – Victoria Sandwich Cake
- - Day 9 – 2 recipes in 1!
- - Day 8 – The Ultimate Brownies
- - Day 7 – Lemon Meringue Pie
- - Day 6 – Gilly’s simple bread recipe