Delicious Coffee Cake with Coffee Buttercream

There's nothing better than a coffee in the morning.. or let's be honest any time of the day really, so I thought I'd take my love for the caffeinated drink and put it into a cake which I can drink with the coffee throughout the day! This recipe has lashings of coffee buttercream too, perfect - especially because it's a recipe from baking queen Mary Berry.

On to the recipe: 
Coffee Cake
225g soft butter
225g dark brown sugar
225g self raising flour (sieved) 
1 tsp baking powder
4 eggs
4 tsp instant coffee disolved in 1tsp boiling water (left to cool) 
Victoria sponge tin
Coffee Buttercream 
175g butter
350g icing sugar
4 tsp instant coffee disolved in 1tsp boiling water (left to cool) 

1. Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. 
2. Butter and line the base of your 2 tins. 
3. Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. 
4. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.
5. Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.
6. To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. 
7. Beat in the dissolved coffee and divide into four. 
8. When they are cold, slice each cake horizontally in half, giving four layers of cake. 
9. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

There you have it! A perfect alternative to a cup of coffee in the morning... or accompanying one
Enjoy xxx


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