Mocha Cake

I'm poorly today (boooo!) so to keep myself able to power through my work I've been mainlining coffee. I also needed comforting so wanted cake but also not to leave the house. That meant I spent an hour this evening whipping up this yummy chocolate & coffee cake. It's usually raises to impressive heights but I was not feeling like making such an effort so just whacked all the ingredients in a food processor rather than following my method below. It still looks and tastes good, so I say that's a win for a sexy snot-monster. The icing is really creamy and delicious.

Ingredients

For the sponge

• 150g caster sugar
• 150g butter or margarine
• 3 eggs
• 100g plain flour
• 50g cocoa powder
• 1 1/2 tsp baking powder
• 1 tbsp hot water
• 1 tbsp instant coffee

For the icing

• 225g icing sugar
• 100g butter or margarine
• 2 tbsp instant coffee
• Splash of hot water

Method

1. Preheat the oven at 160C. Line and grease a cake tin.
2. Add the sugar and the butter to a bowl and cream together.
3. Separate the eggs and add the yolks to the butter/sugar mixture.
4. Fold in the flour and baking powder.
5. Dissolve the coffee in the boiling water and add to the mixture still folding.
6. Whisk the egg whites and fold it in gently until combined.
7. Add to the sandwich tin and cook for 30 minutes.
8. While the sponge is cooking, make the icing by creaming the butter and the icing sugar until light and fluffy. Dissolve the coffee in a splash of hot water and add it to the butter and icing sugar (not too much or it will be runny). Whisk and leave in the fridge until the cake is done.
9. Once the cake is out of the oven and fully cooled, either cut in half and spread icing in the middle or frost the outside. Add nuts if desired.  

Bite of the Week: Monikers Hoxton Square

There’s been a spate of new openings in the Shoreditch area recently, but we've got to give a special mention to a venue that pulled us back multiple times, the splendid Monikers in Hoxton Square. We visited no fewer than three times in its opening week, and I’m going to tell you why.

Firstly the décor is a tongue-in-cheek reference to the venue’s history, which used to be part of the neighbouring church’s school. There’s an assortment of science beakers, a giant rolling chalkboard where they scribble specials and an old cloakroom bench is transformed into seating. A mezzanine level is fronted as a bus and there’ll be diner style booths upstairs when it’s finished. This could all trigger dark memories of terrible school dinners but with big bright windows leading onto a terrace and a pretty bar area it feels more like The Breakfast Club but set in Britain: a little naughty and full of potential.

On our first visit the barman made us a killer Bloody Mary and a delicious rhubarb concoction called the Greta Garbo. The English Patient with elderflower, apple and blueberries was a little sweet for my taste but still very nice. Later I dipped into their selection of reds, which were pleasant but I couldn't convince my companion to splurge on my favourite, Montepulciano, which they only sell by the bottle. A good shout for the meatier end of the menu is the Kernel Porter – very robust with roasted malts and a hint of chocolate that would go well with a game option.

The food is a sort of British tapas / modern European deal. I won’t talk you through the whole menu - top line is I've worked my way through most of it and it's all pretty good - but the stand-out dishes include honey mustard chorizo, grilled leeks, scallops and the chips. The bacon chop was perfectly cooked with a satisfying saltiness and actually could’ve done as a main on its own if you’re not into sharing. The buttermilk chicken was probably the only plate I didn't rate so highly as I prefer my fried chicken with a little kick but my friend liked the unusual pairing with tartare sauce.

Similarly on the dessert menu the buttermilk pudding was a little overwhelmed by the citrusy rhubarb however the chocolate marquise was outstanding. A velvety mousse on a thin sponge base topped with honeycomb. One of the best desserts I've had in a while. Well worth the calories and a smooth salted caramel ice-cream to accompany it. My only regret was sharing it.

So, a fun atmosphere, distinctive menu and great drinks: all in all, Monikers could distract us long enough from kissing boys behind the bike shed to teach us a thing or two about running a decent restaurant.


Good for – boozy brunch, casual date, friendly catch up, informal business
Bad for – Dating the principal
£ - about £25/head

Find them at 16 Hoxton Square, Hoxton, London, N1 6NT

Opening Hours:
Tues to Thurs 6:00pm – 11:00pm
Fri to Sat 10:00am – 12:00am
Sun 10:00am – 4:00pm

Book on 020 7042 7720 and follow @MonikersHSQ for updates.

Double Stuff Oreo Chocolate Cupcakes

This is just a basic sponge recipe with a few embellishments but they’re wonderfully light and delicate and extremely moreish.They’re very nice with a frothy coffee and will guarantee popularity in the office.  

The icing was a bit too thick to pipe and I’m lazy so if you want that pretty spiral look maybe use more cream to thin it a little but I reckon it’d work just as well with buttercream (just use the oreo crumbs in lieu of sugar). Store the cakes in the fridge due to cream in the frosting (I don't want our loyal readers to get a dicky tum).

Double Stuff Oreo Cupcakes

Makes 24

Ingredients

• 2 x packs Double Stuff Oreo Cookies
• 250g Golden caster sugar
• 250g Butter
• 175g Plain flour
• 75g Cocoa
• 2 tsp Baking powder
• 100ml Milk
• 3 Large eggs
• 300ml Double cream
• 250ml Mascarpone cheese

Method

1. Preheat oven to 180 degrees Celsius & line a muffin tray with cases
2. Take the Oreo cookies and twist them apart. Place the halves with the filling in the bottom of the muffin cases (filling side up) and save the other half for later
3. Cream butter and sugar together
4. Sift in the flour and cocoa (worth doing to get as much air into the mix and reduce lumps)
5. Add the eggs and milk and mix until the mixture is completely combined
6. Take an ice-cream scoop and add one scoop of cake mix into each muffin case (they should be about ½-¾ full)
7. Bake for 15-20 minutes, remove from oven and leave to cool
8. Take the leftover Oreo halves and crush (either in a ziplock bag with a rolling pin – good for aggression – or blitz in a blender)
9. Whip together the mascarpone and cream, then add Oreo crumbs
10. Decorate cakes with frosting