Today I've got a naughty little bake to share! My mam loves coffee cake and thats what her request was for my next bake. Instead of just a coffee cake I decided on a Mocha Marble Cake, although the taste is predominately coffee. Not going to lie, it is a bit of a retro bake, so I made sure I whipped out the retro crockery!
Ingredients -
For the sponge -
170g butter
170g caster sugar
3 eggs
170g self raising flour
1 tbsp instant coffee granules, dissolved in 1 tbsp boiling water
1 tbsp cocoa powder, dissolved in 2 tbsp boiling water
For the coffee buttercream -
200g butter
2 tbsp coffee granules, dissolved in 3 tbsp boiling water and left to cool
420g icing sugar
Chocolate coffee beans for decoration (optional)
Method -
1. Preheat oven to 180 degrees C. Grease and line two 18cm round sandwich tins.
2. Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, adding a tablespoon of flour with the last egg to prevent curdling. Fold in the remaining flour until combined.
3. Divide the mixture between two bowls. Stir the dissolved coffee into one bowl and the dissolved cocoa powder into the other. Spoon the batter alternatively into the tins, draw a figure of eight through the mix to create a marbled effect.
4. Bake for 20-25 minutes until the tops spring back when lightly pressed. Leave to cool in tins for a few minutes before turning out onto a wire rack to cool completely.
5. Meanwhile, make the buttercream. Beat the butter until smooth then add the remaining ingredients until you reach a spreadable consistency.
5. To assemble, spread a layer of buttercream over one of the cooled sponges, then top with the other sponge and cover the top of the cake with the remaining buttercream. Decorate with chocolate coffee beans.
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