Karajoz Brazilian Blend Chocolate Coffee Cake with White Chocolate Rice Bubbles
I wasn’t a big coffee drinker until about a year ago and I started by drinking Nescafe pre mixes very amateur level I know. However as I progressed I found I really enjoyed different coffees and started looking into beans. I came across Karajoz which was a great blend and have inspired this recipe. They have released a new Brazilian Blend which I have used in this recipe. I added in a little crunch with a white chocolate rice bubble centre! Here’s the recipe which is using a fairly basic cake mix.
150g unsalted butter
150g caster sugar
150g self-raising flour
1 teaspoon baking powder
1 tablespoon olive oil
2 tablespoons of Karajoz Coffee Beans Brazilian Blend which have been ground
2 tablespoons of Karajoz or other cocoa powder
1.5 cups rice bubbles
300g white chocolate (Whittaker's Palm oil free)
400g dark chocolate (Whittaker's Palm oil free
You will also need a 22cm cake tin
Meanwhile you will need two double boilers. One with the white chocolate and one with half of the dark chocolate.
When the cake is cooked remove onto a wire rack and allow to cool completely.