In the comments on a previous post, reader Leah made a wonderful and simple suggestion: “Cake!!”
I just so happened to have some Mississippi Mud Pie lying around. But what is the best way to get its chocolatey nutty mocha-ey flavour into coffee? Well, I’ve never been a fan of subtlety, so I just dropped the whole damn thing in.
Add some cream and sugar.
Then supercharge that mocha flavour with some coffee.
And blend the heck out of it.
The thing I immediately noticed about the finished product was that it looked like a foamy fancy drink, and smelled delicious.
The taste was good, but not as sweet or as bold as I thought it would be. It was like a mild hot chocolate. Obviously the mocha flavour, which stands out in the cake on its own, was all but absent in a drink that’s 3/4 coffee.
I’ve done some undocumented experiments with nuts before, and found that whole nuts (vs. nut butter) give coffee a gritty texture without the subtle nutty flavour I desired. The candied pecans here were no exception, even though there weren’t many. I was surprised that the rest of the cake blended smoothly into the coffee, though, leaving only some nut bits at the bottom.
Overall, it was good, but for all the calories I’d rather just make a nice café mocha.
I gotta try this with other cakes. I bet vanilla birthday cake with lots of icing would be delicious.