“Other things are just food. But chocolate’s chocolate.”
Patrick Skene Catling
October generally begins with a frenzy of activity coz DH’s birthday is on the 3rd of October. From a week before I begin reading up books & browsing the net for cake recipes & ideas. While I’m doing this, the kids make a last minute ditch effort to make cards & small gifts.
DH is an intensely private person & doesn’t like to be talked about. But he’s the inspiration behind my blog, he’s my spell check, my blog critique who sometimes leaves me cringing, & someone I’ve known for LONG! He makes sure he gets to my blog first thing in the morning, & the last thing at night. For some who know me as ‘vindee‘, he’s the ‘vin‘ & I’m the ‘dee‘!!
Have been fascinated with meringues ever since I made them here & served them with apricots earlier this summer, & with peach-mango ice-cream too. Found this cake recipe with a layer of meringue in my very first baking book, ‘Chocolate Cooking’ by David Schwartz, that my best friend from school presented on my birthday way back in 1984! Can’t believe I showed some signs of baking then too. Met up with her just a month ago while she was visiting from the States. She’s now a pediatrician settled in Chicago…has 2 kids too. How time flies…we met up after a good 20 years & it was like we were back in school again, giggling over the stupidest of things!! 
Now about the cake… the basic cake is a chocolate sponge cut into 2 layers. Within it, a coffee-almond meringue sandwiched between the 2 layers of chocolate sponge, luxuriously resting in some coffee whipped cream. 
I made the sponge & the meringue a day in advance & refrigerated both. The sides of the cake smothered with some almond whipped cream, bordered with slivered almonds…& then the top covered with dark chocolate ganache with a hint of coffee to tie in all the flavours! 
Was it good? O BOY…best cake that’s happened in a while. It came together very well. The flavours were deep, dark & left us wanting for more even though we were ready to burst after a sumptuous dinner. The boy was smart coz he ate a little less at dinner, & devoured 3 slices of cake…asked for a 4th but his luck ran out as I put my foot down. The daughter had 3 helpings as well! 
Chocolate Coffee-Almond-Meringue Layer Cake
I made the sponge & the meringue a day in advance & refrigerated both. The sides of the cake smothered with some almond whipped cream, bordered with slivered almonds…& then the top covered with dark chocolate ganache with a hint of coffee to tie in all the flavours! Was it good? O BOY…best cake that’s happened in a while. It came together very well. The flavours were deep, dark & left us wanting for more even though we were ready to burst after a sumptuous dinner. The boy was smart coz he ate a little less at dinner, & devoured 3 slices of cake…asked for a 4th but his luck ran out as I put my foot down. The daughter had 3 helpings as well! Chocolate Coffee-Almond-Meringue Layer Cakeas adapted from Chocolate Cooking by David Schwatrz, pg15
Chocolate Sponge
Chocolate Sponge
Ingredients:
Plain flour – 75gms
Cocoa – 70 gms
Eggs – 6; separated, whites stiffly beaten
Castor Sugar – 180gms
Vanilla Extract – 1 tsp
Method:
Plain flour – 75gms
Cocoa – 70 gms
Eggs – 6; separated, whites stiffly beaten
Castor Sugar – 180gms
Vanilla Extract – 1 tsp
Method:
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Preheat the oven to 180 degrees C.
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Line a 10″ round Spring form baking tin with baking parchment greased & dusted with flour.(You can use a 9″ tin; will give you a higher cake)
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Sift the flour & cocoa.
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Whisk the egg yolks & sugar until the mixture falls in thick ribbons.
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Gently fold a third of the flour mixture, then a third of the egg whites. Repeat until all the flour mixture & egg whites have been incorporated.
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Pour into tin & bake for 40-45 minutes / until the cake is springy to touch.
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Cool in tin for 5 minutes, then turn out on rack & cool completely.
Coffee-Almond Meringue
Ingredients:
Almonds – 75 gms; ground in coffee grinder with skins (be careful they don’t become pasty)
Cocoa – 1 1/2 tsps
Coffee – 1 tbsp
Castor sugar – 120 gms
Egg whites – 3, stiffly beaten
Method:
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Preheat the oven to 160 degrees C.
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Line a baking sheet with baking parchment, & draw a 10″ circle on it. If you don’t have a baking sheet big enough, use the circular base of the spring form.
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Combine the almonds, cocoa & 50 gms of the sugar in a bowl.
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Beat the rest of the sugar into the beaten egg whites, a little at a time, & beat until stiff.
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Beat in the coffee. Gently fold in the almond sugar mixture into the beaten egg whites.
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Spoon the meringue into a piping bag fitted with a 1 cm nozzle. Pipe a spiral to cover the 10″ circle. You can pipe any remaining meringue onto parchment paper & bake them alongside to use for decoration etc.
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Bake in a pre-heated oven for 1 1/2 hours or until crisp.
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Allow to cool completely & then gently peel the parchment away.
Coffee Cream
Ingredients:
Low fat cream – 300ml
Instant Coffee – 1 tbsp
Castor sugar 2-3 tbsps (as per taste)
Vanilla Extract – 1 tsp
Method:
-
Whip the cream with all ingredients until stiff. Add more sugar if required. You can increase the whipped cream to 500 ml & frost the sides either with this or with plain almond flavoured whipped cream.
Almond Cream
Ingredients:
Whipping Cream – 200ml
Almond Essence – 1 tsp
Castor sugar – 2-3 tbsps
Method:
-
Whip the cream with all ingredients until stiff.
Dark Chocolate Coffee Ganache
Ingredients:
Low fat cream – 100 ml
Dark Chocolate – 150 gms, broken
Coffee – 1 tsp
Method:
-
Simmer all ingredients gently in a pan, stirring constantly. Once the chocolate has melted, strain for any lumps & allow to cool. It will thicken as it cools.
To Assemble:
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Slice the sponge into 2 layers.
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Reserve 2-3 tbsps of coffee cream for decorating the top if you like. Spread half the coffee cream & top with the crisp meringue. Trim the meringue to the size of the cake if need be. Top with remaining coffee cream, followed with the second layer of sponge.
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Frost the sides with almond flavoured whipped cream (or with coffee cream). Edge with slivered almonds. Chill for 15 minutes to set the sides.
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Top the cake with the smooth ganache, allowing some to flow down the sides.
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Garnish with grated white chocolate, smaller meringues, coffee cream rosettes etc.
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Chill until served.
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Note: The sponge & the meringue can be made up to 2 days in advance. I refrigerated both as it’s pretty warm here.
Deep, dark & intense… a wonderful cake for his birthday!
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that is a cute story. give my best wishes to vin, dee! if i ever visit will you make this for me?
hugs!
wow this cake i amazing . You got me hooked to the screen
i must try this cake I love chocolate and coffee yum and with the meringue its even more delicious. Happy birthday to the birthday boy ! 
happy birthday to dee’s Vin!! that’s one kick @$$ cake!!
Happy birthday to your TH.
Wow your hubby is really into your blogging. Isn’t he.
Love the cake looks so delicious.
My hubby and daughter loves cakes withe cream and chocolate.
I can only imagine the flavor of this cake…wow Deeba, I think you have outdone yourself!
Wow, you’re going to cause me to gain so much weight… I made your Nutmeg Pound Cake yesterday and it was too delicious! But now I come here and see this, and I want to make another cake! It’s gorgeous!
Ooooohhhh Deeba..am drooling and almost licking the cake off the screen…you always come up with such extra ordinary stuff..your hubby must have been so happy,who wouldn’t be?belated birthday wishes to vin..;-)so have the kids had their share already?would love to have a taste of…..at least the crumbs…yummy!!!
First of all Happy Birthday to DH!!! This cake was perfect so just such an occasion:D
It's so relaxing to read your stories & look at your beautiful pictures. Happy Birthday to your DH!!
best wishes to DH. and lovely personalized gifts from the son and daughter! The pictures are beautiful:-) And I am drooling…, wishing I could have more than a bite, the one with coffee is the best…nice to also read about meeting your friend after long.
Hi Deeba..
thanks for stopping by
your blog is beautiful too and the cake make me drooling
Happy birthday to Vin!
Gorgeous cake, enjoyed reading your post.
Happy birthday to your DH! With a cake that gorgeous, I betcha he wishes it’s his birthday every day
) Great job on the cake. It looks amazing!
- Hanaa
OMG – this looks awesome! Love your pretty crockery too.
one lucky husband! looks really scrumptious, deeba. i am sure this won’t last very long hehehe
Best belated wishes to your husband on his birthday.
That is one lovely cake, just the kind of flavours we also enjoy.
I know what you mean, my husband is the same. Sometimes I wonder who follows my blog more, him or me.
Warmest birthday wishes to the Vin in your Vindee, Deeba! This is such a beautiful way to celebrate, between the wonderful art and cards your kids made and this cake. Wow! This has to be the most stunning birthday cake ever… I would love a slice for my birthday!
Happy Birthday to DH!!! what a lucky guy…..
This cake looks awesome and just too good to resist…… have got it on my agenda now…..
You are truly inspirational
This will surely be my next attempt when i bake something…..
SOON!!!!!!
Happy bday to ur better half! Mine celebrated his on 2nd. and am proud to say that by far this was the best ever cake!Half was taken by the bday boy himself!
Gorgeous pics Deeba, its apparent what efforts must hv gone into that cake – saw it minutely for nearly 10 mins! LOVED ur detailing! BTW does the whipped cream not run? I had to refrigerate mine for fear of it!Not blogged abt it yet! This again is a new cake wt Meringue in it! Tks for sharing! Its a beauty!!
Best wishes!
Thatz one helluva cake! Wish someone would bake that for me. Sigh!
You are killing me Deeba! Those pictures are too much for me!!!! That cake is a work of art… no wonder your kids keep on asking for more
.
Congratulations!
Happy Happy Belated Birthday to the love of your life! Your cake looks so awesome! And with three of my favorite ingredients – chocolate, coffee and almond, I’m sure this tastes great as well!
All I can say is WOW!!! What a simply gorgeous and inviting cake – one that any birthday boy/girl would be more than proud to receive. Psychgrad seems to love chocolate cake so next time she comes to visit, I think this one will be on the hit parade. Lovely job.
Just gorgeous!
Dear Deeba,This is one of the fabulous cake I have come across.It is just fantastic.U have assemebled it so well.Please convey our best wishes to ur husband.
And so part of the mystery has been unravelled VIN and DEE
The cake looks gorgeous. I won’t even want to cut it.
What a gorgeous cake for a birthday, deeba! And those lovely card and scroll, such a wonderful keepsake they will be.
I must try out this cake – coffee and chocolate, great combo!
You are a master!! Lucky DH!!
Oh my goodness, what an amazing cake! This looks SO good. I love chocolate and almond together.
+Jessie
a.k.a. The Hungry Mouse
WOW this is one gorgeous chocolate cake Debba!! Lucky DH
Rosie x
Seeba is absolutely awesome look beauty and yummy and love the plates!! xGloria
I meant to make the cake today, but I have to postpone it until I’m well enough. I really am tempted!
Deeba I have an award for you in my bloh, xxxxxGloria
OMG – I want this so bad! It’s my B’day too this week so I hope you’re gonna make me one!
Sounds so yummy. I never thought of sandwiching a cake with crunchy meringue (not that I can make meringue anyway – something always goes wrong).
It looks lovely
The cake is beautiful and looks so deliciious! Your site is very lovely too!
see..if we were in the same country, i’d totally stalk you just for this. wonderful presentation. and the chocolate dripping down the sides just does it! x
all my fav flavours in one cake. fabulous!!!
that cake would make anyone’s birthday. As usual, it looks amazing–beautiful work!
Oh my… that cake looks incredible. My birthday is in March – can I have one too please??
Lovely story too – hope DH had a wonderful day.
hi first time at ur blog.,i was gng through all ur recipes this evening.,i have decided to try this one…this will b my first cake…thanks
Hi Deeba
I am planning to make this cake tomorrow. Couple of questions.
First I will be using Amul fresh cream. Does it whip up nicely? Second is the meringue necessary? Or can the cake hold it’s own with the coffee cream and ganache?
Sorry to ask you these questions. I normally would experiment, butI have an overactive 18 month old and time is rather hard to come by these days.
Thanks again.
Hi Anjali, Couldn't find an email address to write to you at, so am replying here.
1. Amul fresh cream whips up nicely if you keep it in the fridge overnight, & drain the very watery portions thereafter. It works better if the weather is cool.
I don't think the meringue is necessary. Just adds to the overall flavour of the cake. You can even make the Coffee Mocha Gateau (http://passionateaboutbaking.blogspot.com/2009/01/coffee-mocha-gateau-hope-for-future.html) instead as it might be simpler with a young child on hand.
Do mail me at vindee@airtelmail.in if you need any further help.
Cheers deeba