Kahlua-Tablea Cake

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Tablea (or tableya) is  made from dried, roasted and ground pure cacao beans and formed into tablets. It is a traditional Filipino ingredient for hot chocolate or champorado.

 

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Tablea will be used in this cake recipe, which is a spin-off of your basic devil’s food cake recipe, however I embellished it with a Pinoy touch.  I had to debate on whether to fill the cake or frost the cake, because both options are appealing to my sweet tooth. However, since I was already thinking of doing a dark chocolate base, I didn’t want it to come out too sweet nor load it further with calories. So I decided to do a glaze on the top instead.

 

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For the glaze, instead of brown sugar, I used Muscovado sugar which is an organic, light, and moist version of brown sugar. Muscovado sugar has a mild velvety caramel taste and its origins date back to the Spanish colonization era. Furthermore, as if all that is not enough, I added a little caffeine kick to the flavor of the glaze by adding some Kahlua liquer.

 

 

Considering all that, this cake should be aptly called “Kahlua infused Chocolate Tablea Cake on a Dark Chocolate Base topped with a Kahlua-Muscovado Glaze”. I don’t think you can go wrong with all that if you plan on making a big impression with the one you love.

Now let’s get to work!

What you’ll need:

For the Cake

¼  cup cocoa powder

1 cup tablea chocolate chopped finely, I used the one that has some sugar mixed into it.

1 cup boiling water

½ cup cubed and softened butter

1 ½ cups sugar

3 eggs

3 tablespoons Kahlua liquer (or vanilla extract)

1 ¾ cups all purpose flour

1 ½ tsp baking soda

¼ tsp salt

1 cup heavy whipping cream (or milk)

 

For the Base

2 and ½  cups of bittersweet chocolate chips

¼ cup vegetable oil

 

For the Glaze Topping

1/4 cup butter

3 tbsp  heavy whipping cream (or milk)

1/2 cup muscovado sugar

1 ½ tbsp Kahlua liquer (or vanilla extract)

3/4 cup sifted powdered sugar

a pinch of salt

 

What to Do:

Preheat oven to 350 degrees F and Grease a bundt pan.

In a bowl, mix cocoa powder and chopped tablea with boiling water, stir until smooth and set aside. Let it cool. If you have a coffee grinder, you can use it to chop your tablea. This will save you time.

In another bowl, strain flour, basking soda and salt. Set aside.

In a mixing bowl, cream your butter and sugar until fluffy. Use an electric mixer. Add your eggs one at a time to the cream mixture. Incorporate well with each addition. Then stir in the Kahlua liquer. Then add the chocolate mixture and mix well. Gradually add the flour mixture alternating it with the cream. Mix until well blended.

Pour the batter into the prepared bundt pan and bake for 30 to 35 minutes. You know your cake is done when you poke it with a toothpick in the center and it comes put clean.  Take out of the oven and let it cool.

When the cake is completely cooled, melt the chocolate chips in a double boiler. Add the vegetable oil. This will thin the melted chocolate but will still enable it to resolidify, and will not make the crust too hard for slicing. Make sure that the pan and spoon you will use to melt and stir the chocolate with is completely dry (not even damp), a little water will make your chocolate turn into clumps and this will not work well. When the chocolate is completely melted pour it in  the cake which is still in the bundt pan. This will be the base of the cake as when you flip the cake over, the chocolate will be at the bottom of the cake.

Let the chocolate set overnight in the fridge. When the chocolate is set, gently loosen the cake from the side of the pan by dipping the bottom in a bin with hot water. This will loosen the chocolate and that is welded to the sides. Then gently slide the cake out of the pan by turning it over a serving platter.

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Prepare the glaze by combining the muscovado sugar, butter, and cream in a sauce pan over medium heat. Stir it often to avoid burning, and up until the mixture comes into a gentle boil. Continue for about 3 minutes. Remove from heat and whisk in the Kahlua and powdered sugar. Whisk for about 3 to 5 minutes until well blended  and mixture has cooled down slightly. Then spoon over on top of the cake. The glaze will harden a bit more as it cools.

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 Enjoy your dessert… life is short!

For more recipes on worldurbanista.com, click here!

Written by Donna

DSC_0921With moving to California and having two kids, Donna traded in her city night-owl-running-on-caffeine lifestyle by becoming a suburban domestic deity. She is a special-ed teacher during the daytime, and a juggler of sorts in the evenings and most weekends. If most people find watching TV or shopping relaxing, she on the other hand, finds running, making lists of things to do, trips to the grocery, crafting, and experimenting with new recipes to be fun.

Check out her blog on cooking, crafting and ideas for other things to do.

 

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