I’m a huge coffee fan, and so combining coffee in a cake with chocolate was always going to be a match made in heaven. Here’s my recipe i made for Macmillan Cancer Supports World’s Biggest Coffee Morning 2015.
Happy baking…and eating!
265g Plain Flour
150g Soft Butter
415g Dark Brown Sugar
75ml Cocoa Powder
300ml Strong Coffee, made with instant coffee
½ teaspoon Baking Powder
1½ teaspoons Bicarbonate of Soda
300ml Double Cream
100g Mascarpone Cheese
2 tbsp Icing Sugar
2 tsp Instant Coffee Granules
Small amount of chocolate to grate on top
Grease and line two 8-inch round sandwich tins and pre-heat the oven to 170-180 degrees celsius/gas mark 4.
Cream together the butter and sugar until pale and light, then gradually add in the eggs. Sieve together the flour, cocoa powder, baking powder and bicarbonate of soda and add to the butter, sugar and egg mixture in small quantities alternatively with the coffee. Once combined, divide between the two tins and bake on the middle shelf of the oven for 40-50 minutes, or until an inserted skewer comes out clean. Leave to cool completely on a wire rack.
For the filling, beat together all the ingredients until thick and smooth. Keep covered in the fridge until needed.
To assemble, cut off the top of the cakes if they’ve domed in the oven. You can either cut the two cakes in half lengthways so that you have 4 layers of cake, or leave them as they are. Sandwich the layers together with the coffee flavoured cream filling, making sure you have enough to put on top. Grate the chocolate on top and eat. Keep covered in the fridge when not eating.
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