If you read my May Favourites, you may have seen that something I’ve been loving recently is baking and last week my boyfriends sister turned 18. She makes the most amazing cakes herself so I thought it was about time that someone make her a cake for a change.
I based my recipe on a BBC goodfood coffee cake recipe, but changed it slightly (recipe and quantity wise, if you want to make a two tier cake use the measurements in brackets below),
To make this cake you will need:
- 450g (150g) caster sugar
- 450g (150g) butter at room temperature (I use stork)
- 450g (150g) Self raising flour
- 9 (3) eggs
- 4 ½(1 ½) teaspoons baking powder
- 4 (1) tablespoons of instant coffee, mix with a splash of boiling water
First preheat your oven to 180C and prepare your sandwich tins. I love these parchment cases as it saves time cutting up grease-proof paper, and more reliable than oil.
Whisk together the butter and sugar, I use an electric whisk ( I would love a kitchen aid.. maybe in few years ) and basically keep whisking until you get bored.. the more air the better haha.
Whisk the eggs in a separate bowl and then add the eggs into the mixture gradually, mixing as you go.
Add the sifted flour and baking powder and carefully mix everything together. Add the dissolved coffee to the mixture and then spoon the mixture into the prepared tins equally. I used quite thin layers so cooked them for 15-20 minutes.
Whilst the cakes are cooking and cooling, start making the icing. I made butter cream icing using: 550g icing sugar, 200g butter and 3 tablespoons of instant coffee dissolved in water. I whisked the butter by itself, then gradually added the sifted icing sugar and then finally the diluted coffee.
Before adding the coffee to the butter cream, I separated about a third of the icing into a separate bowl and adding cocoa powder and then put both of the butter cream mixtures into separate piping bags.
I used a combination of both icings to sandwich the cakes together once they were cool and then covered the whole cake.
I melted some white and milk chocolate and dripped it down the sides of the cake and then used cookies, shards of chocolate, marshmallows, chocolate buttons and chips and some shortbread bites. I then used the remaining coffee icing to pipe around the top of the cake. (Decoration Inspriration: @Sandroscakery)
I hope you like how it turned out and let me know if you recreate it by tagging me in your photos! Hopefully you’ll enjoy it as much as we all did!