Charlotte White’s mother loves all things Italian so, when she developed this recipe, she brought a hint of this into the cake with espresso coffee and pistachio nuts. Espresso works so beautifully with cacao, creating a new cake flavour which is neither coffee nor chocolate – but both at once – in perfect harmony. It is rich and roasted with an added bite as the cacao nibs are baked into the sponge. When baked, these nibs become something in between a chocolate chip and a nut. Put simply, this cake is unlike anything that we’ve ever eaten before and we love it!
Recipe created by cake designer Charlotte White of www.restorationcake.com: Charlotte’s mission is to demystify the art of baking and cake decorating, all whilst wearing stilettos!
If you would like to find out more about Food Thoughts’ Cacao Powder, Cocoa Powder or Cacao Nibs then please click the tub.