This cake can be Christmas celebration. Let’s rejoice for the Lord is the light of our life
Bake this cake for my sister’s birthday celebration yesterday. I surprise everyone with the combination of coffee, pumpkin spice, and matcha. Addition, I melt some leftover circle design and dome moulds dark chocolate that is in the freezer for almost a year. It’s a birthday cake needed more sparling colours so, in goes the leftover m & m smarties, white and colourful sprinkles too.
“Match powder is a finely ground green tea rich in antioxidants, particularly catechins like EGCG, offering a unique earthy flavour. It provides calming energy from L-theanine and may help reduce blood pressure and LDL cholesterol, boost metabolism, protect the liver, and support the immune system with its vitamin C content.”
“Nescafe Gold ground coffee provides a quick and convenient way to enjoy coffee, while caffeine enhances alertness and concentration. It can combat free radicals and is associated with reduced risks of Type 2 Diabetes, liver diseases, and neurodegenerative disorders. It may lower depression risk and assist in boosting metabolism, containing small amounts of potassium, magnesium, and niacin.”
“Pumpkin spice is a seasonal blend of spices that enhances treats while offering health benefits such as antioxidants and improved digestion. It can be added to various foods and beverages for flavour and wellness, providing mood boosts and a comforting feeling.”
I am glad everyone enjoyed it, especially my mischievous nephew who ate 2 big pieces and requested that I make it for his birthday. Thank you, God, for your help in baking the cake with these three ingredients that are calming, healthy, and delicious. Let’s bake!!!
Ingredients
250 g butter, softened
250 g plain flour
200 g castor sugar
150 g thickened cream
4 eggs
4 Tsp Nescafe Gold coffee
1 1/2 Tsp pumpkin spice
1/2 Tsp matcha powder
pinch of salt
Melted dark chocolate
50-60 g dark chocolate
Garnish
1 huge strawberry, cut to make flower
2 medium size strawberries, stems removed and halved
M & M smarties
white sprinkles
colourful sprinkles
Method
Preheat oven to 180 degrees C. Grease and line 20 cm round spring form pan.
Meantime, in a deep plate mix flour, Nescafe Gold coffee, pumpkin spice, bicarb soda, and salt well. Set aside.
Beat butter until creamy about 5 minutes. Add in castor sugar, and beat until light and fluffy about 5-7 minutes.
Add in egg one at a time, beating well each addition. Fold in flour mixture with a big metal spoon, alternate folding in thickened cream. Mix until well combined.
Spoon half the batter into a metal bowl. Using a fine strainer, sift the matcha powder into the metal bowl batter. Stirs to coat well the batter. Set aside.
Using separate metal spoon for each batter. Spoon some Nescafe Gold coffee batter into one curve design of the prepared pan. Next spoon Matcha powder batter into the next curve design of the prepared pan.
Repeat the process for each curve in the prepared pan; keep going until batter finished. Using one beater, swirl around in the batters to make marbling effects.
Gently smooth the top and give a couple of gentle knocks on the bench top. Bake for 60 minutes or until skewer out clean. I prick 5 different places to make sure it’s cooked. Switched off oven, leaving cake in oven for 35 minutes with door closed.
Once time up, removed from oven onto wire rack to cool further 20 minutes. Then flip the cake out of pan onto the cake plate mat with container.
I have leftover circle design and dome moulds dark chocolate thawed. Then I place in a double boiler: a clear heat resistance bowl with the chocolate inside. Let’s sit on a pot with enough water but not touching bowl. Stir the moulds chocolate until melted. Set aside to cool slightly.
Just before leaving to go to my sister’s home. Cut a huge strawberry into a flower, the other strawberries halved, using a teaspoon, scoop some melted chocolate over them: two lines on top of each halved.
Place the strawberry flower in the center of the cake, followed by 4 halved strawberries opposite each other. Now place M&M’s Smarties in a circle near the halved strawberries. Then sprinkle white and colorful sprinkles all around the cake, but not on the halved strawberries. Transfer to container. Serve with coffee, tea, or dessert wine. Enjoy!!!
Note: Oven temperatures may vary. I try it at 180 degrees C. The handful of recipes I browsed they have different temperatures: ranging from 160-180 degrees C. Guess different model ovens or size of eggs and the amount of liquid too.
For my Malaysian coffee blue pea flowers marble cake with M & M and colourful sprinkles:
For my Malaysian coffee dark and white cholate cake:
https://helenscchin.com/2025/10/31/malaysian-coffee-dark-and-white-cholate-cake/
For my Blue pea flowers chocolate marble cake:
https://helenscchin.com/2025/07/11/blue-pea-flowers-chocolate-marble-cake/
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