Coffee cake with chocolate coffee beans
With a creamy filling and coffee icing drizzle, this coffee cake has a light, fluffy crumb, perfect for an afternoon treat
SERVES
8
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
30
MINUTES
Ingredients
225g butter
225g caster sugar
225g flour
1 tsp baking powder
4 eggs
2 tbsp coffee essence (Irel or Camp)
For the buttercream filling:
55g butter
110g icing sugar
1-2 tsp Irel coffee essence
For the coffee icing:
450g icing sugar scant
2 tbsp Irel coffee essence
4 tbsp boiling water
Method
Preheat the oven to 180°C. Line the bottom of sandwich tins with greaseproof paper. Brush the bottom and sides with melted butter and dust with flour.
Cream the butter until soft. Add caster sugar and beat until pale and light in texture.
Whisk the eggs. Add to the mixture, bit by bit, beating well between each addition.
Sieve the flour with the baking powder and stir gently into the cake mixture.
Add coffee essence and mix thoroughly.
Spoon the mixture into the prepared sandwich tins and bake for about 30 minutes.
When the cakes are cooked the centre will be firm and springy and the edges will have shrunk from the sides of the tin. Rest in the tin for a few minutes before turning out onto the wire rack.
Remove the greaseproof paper from the base, then reinvert so the tops of the cakes don’t get marked by the wire rack. Cool the cakes on wire rack. When cold, sandwich the cakes together with coffee buttercream and ice the top with coffee glacé icing.
Decorate with hazelnuts or chocolate coffee beans.
For the coffee buttercream filling, whisk the butter with the sieved icing sugar, add the coffee essence until light and fluffy.
For the coffee icing, sieve the icing sugar and put it into a bowl. Add coffee essence and enough boiling water to make it the consistency of thick cream.
