Who doesn’t love coffee and dark chocolate?!
This recipe is adapted from the sensational espresso and dark chocolate shortbread cookies recipe from smitten kitchen. I know lots of food bloggers have tried this recipe and I don’t blame anyone for raving about it because it is simply outstanding! The rolling method is also ingenious.
The only noticeable difference between my version and smitten kitchen’s is that I did not have powdered espresso, so we used instant coffee instead. The results were still fabulous.
My friend Mackenzie and I put these together over the Christmas holidays and he snapped a picture of the shortbread before we popped them into the oven... I was unfortunately included.
This might be the best cake ever invented. It is crumbly and moist and absolutely scrumptious! The coffee icing enhances the hazelnut flavour of the cake, and vice versa. The combination is truly one made in heaven!
My mom baked me this cake as a welcome home greeting over my holiday break. My family demolished it within a day, but not before I snapped a hasty picture of it — isn’t its heart shape just adorable?
I heart cake!