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The Caker NZ

Espresso Dark Chocolate Cake Kit

Espresso Dark Chocolate Cake Kit

$34.95 NZD
$34.95 NZD
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All you need to add to make this cake is 1 cup of milk and ½ cup of oil or melted butter. It contains an UNHOLY amount of Coffee Supreme Instant Coffee, made from beans sourced in the Yacuanquer region in Colombia. This one is for real coffee aficionados who aren’t afraid of caffeine. I added Callebaut dark chocolate callets to the cake and chose cocoa nibs as the decorations - because the cake really doesn’t need anything more than a nice crunch to round off each bite.
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Product Information

What's In the Box

  • Espresso Chocolate Chip Cake Mix
  • Espresso Icing Mix
  • Cocoa Nib Decorations
  • Non-Stick Liner for 8"/20cm Pan
  • Instruction Card

Ingredients

Organic Unbleached Wheat Flour, Caster Sugar, Icing Sugar (sugar, tapioca starch), Ground Almonds, Callebaut Dark Chocolate Callets (9%) (cocoa mass, sugar, cocoa powder, soy lecithin), Freeze Dried Coffee Supreme Coffee (3%), Cocoa Nibs (2%), Baking Powder (sodium bicarbonate, sodium acid pyrophosphate, corn starch), Salt.

Allergen Information

This cake is suitable for vegans, just use your favorite dairy free butter / oil and milk! This cake contains tree nuts (ground almonds) and wheat and is not suitable for those with nut or gluten allergies or intolerances.

NOTE: this cake has a very high amount of caffeine so it’s not recommended for kids/pregnant people… or for eating right before bed if caffeine affects your sleep!

Storage Information

You’ll find the best before date of your kit located on the tamper sticker sealing the base of the silver box.

Store somewhere cool and dark like a pantry. If your house is super hot in summer then it is possible the heat will have some effects on our products - the worst that could happen is things like chocolate might melt or the matcha might become a bit discolored, which doesn’t affect the taste of the cake. This is unavoidable with high quality ingredients and no preservatives added. If you are worried, you can store the kits in the fridge, or you could just bake your cake ASAP after receiving it.

Instructions

Fresh Ingredients You Will Need

For the cake:

  • 1 Cup of milk (regular or dairy free)
  • ½ Cup of oil or 115g of melted butter

For the icing:

  • 1 Tablespoon and teaspoon of milk to make a glaze
  • OR
  • 150g (1 ⅓ sticks) of butter (regular or dairy free) to make a buttercream

Directions

  1. Preheat the oven to 180°C /350°F fan bake and press the non-stick liner into an 8"/20cm circle cake pan (the liner is intentionally oversized so you will end up with The Caker's signature ripples in the sides of the cake).
  2. In a bowl, combine the Cake Mix with 1 cup of milk and ½ cup of oil or melted butter. Don’t overmix!
  3. Pour the batter into the prepared cake pan and spread it out to the sides.
  4. Bake the cake for around 40-50 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is springy to the touch and a knife comes out clean.
  5. Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool in the fridge.
  6. To make a glaze: in a small bowl combine the Espresso Icing Mix with 1 tablespoon plus 1 teaspoon of milk and mix until smooth.
    To make a buttercream: using an electric mixer, beat the Espresso Icing Mix with 150g = 1 ⅓ sticks of room temp butter on high speed until smooth and fluffy.
  7. Once the cake is completely cool, spread the icing onto the cake and sprinkle over the Cocoa Nib Decorations. Top with fresh edible flowers if desired!
  8. Serve at room temperature. To store, refrigerate in an airtight container for up to 3 days.

Tips & Tricks

Check out the Baking FAQ's here for great info.

A Fun Addition:

This cake tastes great with some chopped roasted white chocolate stirred through and some roasted chopped hazelnuts scattered on top!