BRASSERIE BREAD NOW AVAILABLE

Freshly baked Brasserie bread is now available every Monday, Wednesday, Thursday and Fridays in store at the Long Track Pantry.

Our selection includes - Batard Sourdough, Bakers Sourdough, Rustic Loaf and Italian Ciabatta.  

Bright and early every morning, Brasserie Bakery in Sydney bakes these delicious treats and sends them down to us on a truck so don't miss out!

          TRAIL ST BLEND COFFEE            

Chocolate Mud Cake with Caramel Espresso Frosting

Ingredients

• 1 cup plain flour
• 1 tsp baking powder
• 100g butter
• 100g dark chocolate
• 2 tbsp espresso coffee (short black)
• ¾ cup sugar
• 2 eggs lightly beaten
• 1 tsp vanilla


Frosting

• 75g butter
• 2/3 cup brown sugar
• 2 tbsp espresso coffee (short black)
• 4 tbsp cream


 Method

Preheat the oven to 160 degrees.

Combine flour and baking powder in a bowl.  Combine butter, chocolate and espresso in heavy saucepan and heat gently until melted.  Remove from heat.  Add sugar and whisk until sugar dissolves and mixture is smooth.  Beat eggs and vanilla until blended.  Gradually beat in the chocolate mixture.  Add flour and mix until just combined.  Transfer to lined 23cm springform tin and cook for 30-35 minutes or until crumbs cling to skewer inserted into the middle of the cake.

Allow cake to cool completely.

Frosting

Stir butter, brown sugar and espresso in a small saucepan over medium heat until butter melts.  Stir in the cream and simmer for one minute.  Remove from heat and allow to cool completely (this process can be speeded up in the fridge)

Beat frosting with electric beaters until pale and fluffy and spread generously on the top of the cake.