B-Well Espresso Chocolate Birthday Cake
(04 Oct 2020)

B-Well Expresso Espresso Chocolate Birthday Cake

B-Well Expresso Espresso Chocolate Birthday Cake
Recipe by Josh Wiid

For the cake

 4 shots espresso, hot ( can be swapped for coffee )
½ cup milk, hot
¾ cup Cocoa Powder
2 cups Cake Flour
2 tsp Baking Powder
½ tsp Salt
2 cups Sugar
3 Eggs
1 cup B-Well Original Tangy Mayonnaise 
2 tbsp B-Well Canola and Olive Oil Blend

For the icing
1 cup Butter, at room temperature
1 tsp Vanilla Essence
4 cups Icing Sugar
¾ cup Cocoa Powder
1 tbsp Milk

Flowers and chocolate to decorate

Preheat your oven to 180 degrees Celsius. To make the cake, whisk together the hot coffee, hot milk and cocoa powder, then allow to stand and come to room temperature. 

Whisk together flour, baking powder and salt in a bowl. Combine sugar and eggs, beat on medium until light and fluffy. Add and incorporate the B-Well Olive canola Mayo and B-well Canola and Olive Oil Blend. Combine the wet and dry ingredients to form a batter, and split over 2 cake tins which have been greased and lined. 
Bake in oven for roughly 20-25 minutes, until a skewer comes out clean when inserted into the centre of the cakes. Cool completely on wire racks once baked. 
To make the icing, cream the butter, vanilla essence and icing sugar until light and fluffy. In a separate bowl, combine and mix the cocoa and icing sugar. While whisking, add the cocoa & sugar mix one cup at a time, to the butter mix. Add a splash of milk to achieve the desired consistency. Set aside.
Cover the 2 cakes with the frosting in whatever way you desire. Finish with fresh flowers and chocolate. Enjoy! 


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