Oh yummy! We fancied a wee coffee n cake afternoon since we were having a lazy one. I recently visited the Coffee Festival in Edinburgh and discovered loads of amazing coffee roasters and new flavours, one of them was a new Cold Brew infused with CBD made by Hamilton Street Cold Brew, if you want to feel motivated, uplifting but with a little bit of calm in your day then you have to try this. I also picked up some amazing Chocolate by chocolate tree in Edinburgh, Artisan chocolates and organic chocolate are just some of their creations.

 

Makes 6 Servings

For Cake mix:-

110g unsalted butter, softened

110g self raising flour

110g Caster Sugar

2 eggs

50ml CBD Cold brew (if not using add milk)

50g Cocoa powder

2 tbsp boiling water

For the whipped cream filling:-

100ml whipping cream

50g Icing Sugar

1 tbsp cocoa powder

1 tsp vanilla essence

For the drizzle:-

1/2 bar of Salted Caramel Chocolate – melted

 

1. Pre heat oven to 170 deg and grease a cake tin (I used a mini finger loaf tin)
2. In a bowl combine, butter, flour, sugar, eggs, cocoa powder, cold brew and water and mix until combined together. Divide into cake tin and bake for about 20 minutes.
3. Meanwhile in a separate bowl beat all the whipped cream ingredients together with an electric mixer on high speed until stiff. (Tip: Chill your bowl in the fridge before hand)                                                                                                                             
4. Remove cakes from oven and allow to cool on a wire rack, once cooled slice in half and spread on the whipped cream mixture.
5. Melt chocolate on lowest setting on Induction hob (or over boiling water in a bowl), and drizzle as much as you like over the cakes. Allow chocolate to harden before serving.