Mocha ombre cake

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Every year in October I face the same challenge – coming up with a new idea for a birthday cake for my dad.

He’s very certain in what he likes, which is coffee cake and fruit cake, which makes trying to get creative with different flavours and styles slightly pointless.

I don’t like fruitcake, which means that every year it comes down to how I can make a coffee cake in a different way.

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In the past I’ve done straight up coffee cake, coffee roulade, individual coffee cakes and a coffee cake with mocha filling.

This year I thought I’d try something that (I hoped) would be visually impressive and decided on a mocha ombre cake.

The cake features three layers of sponge – vanilla, coffee and coffee-chocolate – with icing that also graduates in colour with an ombre finish.

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Most importantly it tasted good, but it did also look pretty good if I may say so myself, especially given that the icing was done in a five-minute rush before heading out for dinner.

All the elements of this cake are pretty basic, but they come together for an impressive finish and a cake that’s perfect for the coffee-lover in your life.

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Mocha ombre cake

  • 225g butter
  • 225g caster sugar
  • 4 medium eggs
  • 1tsp vanilla essence
  • 225g self raising flour
  • 1 tbsp instant coffee granules
  • 20g cocoa powder
  • 1-3 tbsp milk

For the icing:

  • 250g butter
  • 400g icing sugar
  • 2 tbsp instant coffee granules
  • 2-4 tbsp cocoa powder

Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Sieve and fold in the self raising flour, then add a tablespoon or two of milk if needed to make the mixture a thick consistency that will drop off a spoon.

Pour a third of the mixture into a greased and lined 6″ round tin. My top tip is to weigh your mixing bowl before starting, then you can figure out exactly how much cake batter you have and how much needs to go into each pan.

Mix the instant coffee with a tablespoon of hot water, then add this to the cake mixture and stir in well. Divide the remaining mixture in half and fill a second 6″ cake pan with the coffee cake mix.

Finally, sieve the cocoa powder into the final third of the mixture with a tablespoon of milk and pour this into a third 6″ tin. Bake all of the cakes at 180 degrees or 160 fan for approximately 20-25 minutes, until risen and springy to the touch.

Set the cakes aside to cool while you make the icing. Beat the butter to soften then add the icing sugar, half at a time, and beat until really well combined. Mix the instant coffee with a two tablespoons of water and add about half of this to the buttercream. Beat well and test to see if it has enough coffee flavour. Add more if you want it stronger, then add just enough milk to make the buttercream a light, spreadable consistency.

Split the buttercream in half, and set half aside. Add the cocoa powder a tablespoon at a time, until the colour is a few shades darker than your coffee butter cream. Split the chocolate mixture in half, and then add more cocoa powder to half of it again, to be an even darker shade of brown. You should end up with half plain coffee buttercream, a quarter light coffee chocolate buttercream and a quarter dark chocolate buttercream.

To assemble the cake, level off the tops of each sponge with a sharp knife, then place the chocolate layer on a plate. Spread a small amount of the coffee buttercream over the top, then add the coffee sponge on top. Spread with another layer of coffee buttercream, then place the final vanilla sponge on top.

Use the coffee buttercream to add a thin layer of crumb coat all over the cake and chill for 10 minutes. To complete the icing, either use piping bags or apply carefully with a palette knife so the dark chocolate buttercream goes around the bottom third of the sides of the cake, the light chocolate goes around the middle and the coffee buttercream goes around the top and on top. Use a palette knife to smooth the sides of the cake and subtly blend the three buttercreams together, then cut into slices and serve.

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Dark mocha chocolate fudge cake

Dark mocha cake

As I’m sure any regular readers will have gathered by now, if the pony got his way all I would ever bake is chocolate, chocolate and more chocolate.

I want to make things that he will like, but I don’t want to make the same things over and over again, so I’m always looking for sneaky ways to make something super chocolatey but with a bit of a twist.

This cake came about after I received a lovely delivery from the Handpicked Foodstore, which included a bar of Caffe Latte Artisan No.1 chocolate which I knew could be used in some sort of chocolate-coffee concoction.

I adapted my go to chocolate fudge cake recipe,  from Joanne Farrow’s Chocolate, switching half the milk for strong coffee, and adding a teaspoon of dissolved coffee granules to the icing to sandwich the cake.

I used half the quantities stated for an 8″ cake and baked it in my 6″ tin, which produced a nice tall cake that could be easily sliced into three layers.

The Caffe Latte bar was used to make the ganache on top – I wanted the flavour to stay pure and as it’s a milk chocolate I decided rather than using cream for the ganache to use water, and was very happy with how it turned out.

At the pony’s suggestion, I added a sprinkling of chopped dark chocolate on top, and I have to say looks-wise it gave it the final touch it needed – often chocolate cake is just brown and more brown but I think this one actually looks rather pretty!

Thanks to the guys at Handpicked for sending me the chocolate and inspiring this cake, which I wouldn’t even need any encouragement from the pony to make again…

Dark mocha fudge cake (adapted from Joanne Farrow’s Chocolate)

  • 60g dark chocolate
  • 60g butter
  • 125g caster sugar
  • 1 egg
  • 150g self raising flour
  • 1tsp bicarbonate of soda
  • 1tbsp cocoa powder
  • 60ml milk
  • 60ml strong brewed coffee, cooled

For the icing and ganache:

  • 125g dark chocolate
  • 60g butter
  • 100g icing sugar
  • 1 tsp coffee dissolved in 1 tsp water
  • 2 tbsp milk
  • 50g coffee flavoured chocolate
  • 10g finely chopped dark chocolate to decorate

For the cake, melt the chocolate over a pan of simmering water and set aside. Beat the butter and sugar until light and fluffy, then add the egg and beat again. Sieve together the flour, bicarb and cocoa and fold into the cake batter. Beat in half of the milk and half the coffee, then add the melted chocolate and then the remaining milk and coffee. Pour the mix into a greased and lined 6″ round cake tin and bake at 170 degrees (160 fan) for about 50 minutes, or until risen and a skewer comes out clean.

For the icing, melt the chocolate and butter over a pan of simmering water, without stirring, then quickly beat in the icing sugar, coffee and milk. Leave to cool until thick enough to spread. To make the ganache, melt the coffee flavoured chocolate and then add hot water 1 tsp at a time, until it reaches a fairly runny consistency – it will thicken as it cools.

To assemble the cake, slice the cake horizontally into three layers, and spread the fudge icing on top of the bottom and middle layers. Reassemble the cake, then pour the ganache on top, gently spreading it out towards the sides. Sprinkle the chopped chocolate on top, then leave until the ganache has set to slice.

Coffee and caramelised white chocolate cupcakes

Coffee and caramelised white chocolate cupcakes

When I saw this post on Poires au Chocolat, I knew that caramelised white chocolate would be heavenly, and I would have to incorporate it into my baking soon, in one form or another.

Then I saw this post, on What Rachel Ate, and decided that caramelised white chocolate in buttercream would be a thing of beauty, and that I really must try it out soon.

It’s taken me quite a while to actually get around to it, but when Kate at What Kate Baked chose fairy cakes, cupcakes and muffins as the theme for this month’s Tea Time Treats challenge, it gave me the motivation I needed and these coffee and caramelised white chocolate cupcakes were born.

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It is so hard not to just eat the caramelised white chocolate straight from the bowl – slow roasting it for an hour until it turns golden brown gives the chocolate a whole new depth of flavour, and when you add a little salt at the end it’s just SO good!

The sweetness of the icing is a perfect match for a strong coffee cake, and I was really pleased with how the cupcakes turned out, with half the icing spread straight on top of the cupcakes and the other half flavoured with coffee and piped in swirls.

I made these to take along to a working lunch (along with some fab apple/maple/pecan bars which I will blog soon) and they went down a treat – cake really is the best ice breaker when meeting new people!

I will definitely be doing more with caramelised white chocolate soon – Emma’s gorgeous eclairs are high on the list, but I’m sure there are countless recipes calling for normal white chocolate that could be improved with caramelisation…

Coffee and caramelised white chocolate cupcakes (inspired by Poires au Chocolat and What Rachel Ate)

Makes 9 cupcakes

  • 115g butter
  • 85g caster sugar
  • 30g light brown sugar
  • 2 medium eggs
  • 1 heaped tsp coffee granules, dissolved in 1 tsp water
  • 115g plain flour
  • 1 1/2 tsp baking powder

For the icing:

  • 100g white chocolate
  • 140g unsalted butter
  • 140g icing sugar
  • 1 heaped tsp coffee granules, dissolved in 1 tsp water

Beat the butter and both sugars until light and fluffy, then beat in the egg and dissolved coffee. Sift in the flour and baking powder, fold to combine and then divide between 9 large cupcake cases, in a cupcake/muffin tin. Bake at 170 degrees for 20-25 minutes, or until risen and springy. Transfer to a wire rack and leave to cool.

For the caramelised white chocolate, roughly chop the chocolate and place in a glass or ceramic baking dish. Place on the middle shelf of your oven and cook at 150 degrees for about an hour, stirring every 10 minutes – it should start to turn golden and caramelise and go delicious. Once it’s a nice caramel colour, stir in 1/2 tsp salt and transfer to a bowl to cool.

To make the icing, beat the butter and icing sugar until light and fluffy, then add in the caramelised white chocolate. Spread half of this over the cupcakes, then gradually add in the coffee to the remaining icing, tasting until it reaches a nice strength (if it makes the icing too runny, you can always add more icing sugar). Pipe the coffee icing in small swirls on top of the cupcakes, then serve.

Puro coffee and tiramisu

Tiramisu

A couple of weeks ago, I was contacted by Puro Coffee to see if I would like to review some of their Fairtrade coffee products and try them out in my baking.

Being somewhat of a coffee fiend I jumped at the chance – I drink at least 4 cups a day, virtually all of the cakes and bakes you’ve seen on here have been eaten accompanied by a cup of coffee, and I am also a big fan of coffee flavoured cakes and desserts – this coffee and walnut cake is one of the best I’ve made a while and coffee ice cream is one of my favourite indulgences.

I loved how my hamper of goodies arrived – carefully packaged in a hessian sack, tied with a lovely flower, with handwritten labels describing each coffee. Included were three packs of coffee – Puro Organic, Puro Noble and Puro Fuerte – some sachets of hot chocolate and sugar, a set of cappuccino and espresso cups and saucers and even a Puro bookmark – I can finally stop using random shopping receipts to keep my place, excellent!

When Puro first contacted me they gave me a bit of background info about the company – founded in 2005, they source Fairtrade and organic coffee, and work with the World Land Trust to protect areas of rainforest in Equador, Columbia and Brazil, and sell coffee both directly to consumers and through a number of cafes and restaurants.

I know not everyone reading this will be interested in the Fairtrade side of things, but if you would like to find out more about Puro’s story you can watch a video, here.

It took me a little while to sample everything but now I have I can safely say that all of the coffees are as delicious as they are environmentally and socially conscious. My favourite was the Puro Fuerte, a dark roast which is exactly the kind of kick you need first thing in the morning!  The hot chocolate I wasn’t so keen on, as it seemed a little overly sweet for my liking, but then I think you’re always better off making your own blend anyway.

When it came to using the coffee in baking, the first thing that came to mind was tiramisu. It’s something that has been on my to-bake list forever, and what better motivation to make it than a sack full of coffee?!

There seem to be a huge amount of variations on what is essentially a very simple recipe, but in the end I settled on The Purple Foodie’s recipe, which seemed fairly traditional and uncomplicated.

I scaled down the savoiardi biscuits by two thirds and the marscapone filling by a half, and used pure coffee with no alcohol – apparently this is the true Italian way, although if I made it again I think I would add something just to give it a little extra punch.

I made on large bowl, and one cappuccino cup – if you were doing it all in individual cups I think it would make 4-6, depending on size.

Overall I was pretty pleased with how it turned out, but sadly it wasn’t a patch on the one I ate in Rome on my birthday two years ago – I think it’s just one of those desserts best left to the professionals!

Tiramisu (adapted from The Purple Foodie)

For the savoiardi (lady finger) biscuits:

  • 1 egg, separated
  • 30g caster sugar
  • 1/2 tsp vanilla extract
  • 20g plain flour
  • icing sugar to dust

For the marscapone filling:

  • 250g marscapone
  • 2 eggs, separated
  • 45g caster sugar

To assemble:

  • 200ml very strong coffee
  • cocoa powder to dust

For the biscuits, beat the egg yolk and half of the sugar until light and aerated, then add in the vanilla. In a separate bowl, whisk the egg whites and remaining sugar until stiff peaks form. Sift the flour into the egg yolk mixture and fold in gently, then fold in the egg whites, a third at a time. You can pipe the mixture into fingers, but I just used a spoon which worked out fine – just spread lines onto a greased an lined baking tray, the dust with the icing sugar before baking at 200 degrees for about 12 minutes, or until golden and crisp.

To make the filling, whisk the egg yolks and half the sugar in one bowl and the egg whites and remaining sugar in another bowl, as before. beat the marscapone in a third bowl to soften, then add the egg yolks, followed by the egg whites.

To assemble, dip the savoiardi biscuits into the coffee – just quickly, so they don’t go soggy. Add a layer of coffee soaked biscuits to the cup or serving dish, then top with a layer of marscapone. Repeat the layering two or three times, ending with a layer of marscapone, then dust with cocoa powder and chill until serving.

Chocolate, date and pistachio cake for Cornwall Clandestine Cake Club

Chocolate, date and pistachio cake

This week has been a rather relaxing one in the world of the Hungry Hinny – Monday, Tuesday and Wednesday off work with nothing planned except baking and Christmas preparation. Lovely!

On Tuesday, I baked a chocolate, date and pistachio cake, ready to take to a meeting of Cornwall’s Clandestine Cake Club.

Cake club is always great fun, but this month was especially good as it was held at the Origin Coffee roastery in Helston, where we were able to see the beans go through the roasting process and chat to staff to find out everything you could ever need to know about coffee.

As a confirmed coffee addict this was super exciting, and I think the most interesting thing I found out was that the quality of coffee starts to deteriorate a mere 2 minutes after being ground – so you really do need to grind it cup by cup as you want to drink it!

Back to the cakes, and the theme was Arabian Nights. There were 9 cakes in total I think, with a lot of dates but also including turkish delight, lemon, chocolate, carrot, coffee and pistachio – here are just a few…

lemon and pistachio cake

turkish delight victoria sponge

spiced coffee and date cake

chocolate turkish delight cake

spiced ginger and pear cake

carrot and pistachio cake

After an initial oh-my-god-what-am-I going-to-make panic when I found out the theme, I realised I had already a chocolate and date cake which could be updated to fit the theme.

I added pistachios and extra dates, baked in a smaller tin for a higher cake, and made more ganache to completely cover it. I finished it with edible gold balls in what I hope was a vaguely Arabian-inspired design which I thought turned out pretty well.

It seemed to go down well with the other CCC-ers and there was only a small slice left to take home (although hungry coffee boys may have had something to do with that).

It’s a very dark, dense and moist cake, which I think is definitely improved by the occasional crunch of pistachio and is even better with a dollop of clotted cream on the side, accompanied by a (freshly ground) coffee.

Thanks to Origin for hosting us and to the lovely Ellie for organising another fab event!

Chocolate date cake (originally adapted from Under the High Chair)

  • 350g pitted and chopped dates
  • 300ml strong hot black coffee
  • 165g butter
  • 100g caster sugar
  • 50g light brown sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 120g self raising flour
  • 1 tsp baking powder
  • 40g cocoa powder
  • 50g shelled pistachios, chopped

For the icing

  • 100g dark chocolate
  • 100g milk chocolate
  • 200ml creme fraiche
  • 1 tbsp light brown sugar

Start by pouring the hot coffee over the chopped dates and leave to soak while you do everything else. Cream the butter and two sugars together until light and fluffy, then beat in the vanilla and eggs, one at a time. Sift in the flour, baking powder and cocoa powder and fold until just combined.

Transfer the date/coffee mixture into a food processor and blitz until it turns into a puree. Add to the cake mix along with the chopped pistachios and stir until completely combined. Pour the mixture into a greased and lined 8″ round tin, and bake at 175 degrees for an hour and 15 minutes, or until a skewer comes out nearly clean. If it’s browning too much cover with foil until it’s cooked through. Leave to cool completely before removing from the tin.

For the icing, chop both chocolates and mix together in a bowl, then heat the creme fraiche and brown sugar in a saucepan until almost boiling. Pour over the chocolate and stir until all the chocolate has melted and you have a nice smooth ganache. Leave to cool to a spreadable consistency then completely cover the cake. Decorate however you fancy!

Nigella’s coffee and walnut cake (GF)

I’ve made a fair few coffee cakes over the years, as it’s my dad’s favourite, but I’ve never actually tried a traditional coffee and walnut because of his aversion to nuts, so when my colleague requested it as one of her favourites I was quite excited to give it a go.

After quite a bit of research I settled on a Nigella recipe, mostly because I was intrigued by the method, which literally involves chucking everything into a food processor and blitzing – could a recipe with no creaming, beating, sifting or folding really produce a light and fluffy sponge?!

I clearly should have had more faith, as this cake turned out beautifully – soft, light, just the right balance of coffee and walnut, and, big bonus, it even held up to using gluten free flour.

This cake received the best reviews I’ve had for anything I’ve baked in ages, so I can’t recommend strongly enough that everyone else tries it too!

Nigella’s coffee and walnut cake (GF) (adapted from here)

  • 50g walnut halves, plus 8 extra to decorate
  • 175g caster sugar
  • 50g light brown sugar
  • 225g butter
  • 4 eggs
  • 225g gluten free plain flour
  • 1 tsp xanthan gum
  • 2.5 tsp baking powder
  • 3 tsp instant coffee
  • 2tbsp milk

For the icing

  • 125g butter
  • 300g icing sugar
  • 2 tsp instant coffee
  • 1 tbsp milk

Add the walnuts and both sugars to a food processor and blitz until the nuts are fairly well ground. Add the butter, blitz, then the eggs, and blitz again. Dissolve the coffee in 1 tsp water and add with the flour, xanthan gum and baking powder and blitz again. Finally pour in the milk while the food processor is running – you should end up with a smooth batter that drops off a spoon. Divide between two greased and lined 7″ sandwich tins and bake at 180 degrees for 25-30 minutes. After removing from the oven leave for 10 minutes to cool then remove from the tins and put the sponges on a wire rack to cool completely.

For the icing, pulse the sugar in a food processor then add the butter. Dissolve the coffee in 1 tsp water and add to food processor, and blend until the mixture comes together. Add the milk and blitz again – you might need a bit more if it seems too thick.

Level the bottom cake if necessary, then turn upside down on a serving plate. Spread half the icing on the bottom layer, sandwich with the second cake layer, then spread the remaining icing all on top. Decorate with the reserved walnut pieces and serve.

I’m entering this for the November Tea Time Treats Challenge, hosted by Karen at Lavender and Lovage and Kate at What Kate Baked. To celebrate TTT’s first birthday the theme is cake – and I for one would be more than happy to have a slice of this served up at my birthday party!

Coffee chocolate bundt cake

Bundt cakes have become my number one baking nemesis.

Every time I try and make one it’s an absolute nightmare to get it out of the pan, and I invariably end up with three quarters of a cake on the plate and the rest left stuck in the tin, which I then have to try and scrape out and stick back on top…

I think I might just be making stupid mistakes (in this case it was not waiting long enough for the cake to cool before trying to turn it out), but if anyone has a foolproof method for turning a bundt cake out of the tin, please let me know – should it be lots of butter, butter and flour, butter flour and cooking spray, special cake release?!

Anyway, the actual cake I made this time couldn’t be faulted. It came from the Food Librarian, who is the queen of Big Bundts, and was light, tender and a good level of coffee flavour, distinct without being overpowering.

I decided to top it with a chocolate glaze, as it was destined to be a breakfast cake for the pony, and took a gamble by mixing boiling water into melted chocolate which amazingly worked really well so I might use it more in the future as a thrifty alternative to a cream ganache!

I’m definitely going to try this cake again – there’s no way I’m letting a cake tin (albeit a rather fancy one) get the better of me!

Coffee chocolate bundt cake (recipe adapted from the Food Librarian)

  • 250ml hot strong coffee
  • 3 tbsp instant coffee
  • 360g plain flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 230g butter
  • 400g caster sugar
  • 1 tsp vanilla extract
  • 4 eggs, separated
  • 150g dark chocolate

Dissolve the instant coffee in the hot coffee and leave to cool while you prepare a 12-cup bundt tin the best you can! Sieve together the flour, baking powder and salt. Beat the butter, sugar and vanilla together until light and fluffy, then add in the egg yolks one at a time. Stir in a third of the flour, followed by half the coffee, another third of the flour, the remaining coffee then finally the remaining flour, mixing gently each time until just combined.

In a separate bowl, whisk the egg whites until stiff, then fold into the cake batter a third at a time, until no bits of white remain. Pour into the tin then bake at 180 degrees for about an hour, or until springy and pulling away from the sides of the tin. Leave to cool completely before attempting to turn out!

For the glaze, melt the chocolate then quickly whisk in 3 tbsp boiling water – it will look odd but should come together into a glossy sauce. Add more water if necessary to thin to a pouring consistency, then drizzle over the top of the cake before slicing and serving.

Coffee iced brownies

Coffee is one of my absolute favourite partners for chocolate (and one of my favourite things in general) so there was no way I was going to pass up the chance to enter this month’s We Should Cocoa Challenge, guest-hosted by Lucy of The Kitchen Maid.

Unfortunately, the past month has sped by in a blur and so it’s one day before the challenge deadline that I decide to finally get my act together and bake up some chocolatey coffee goodness, in the form of these coffee iced brownies.

I’ve had the original recipe from The Curvy Carrot bookmarked for ages so I’m also entering these to Bookmarked Recipes, hosted by Jacqueline at Tinned Tomatoes – although I did make a couple of tiny tweaks…

I thought brownies with added buttercream would be rich enough without the chocolate ganache on top so I swapped that for a dusting of cocoa powder, and added a teaspoon of coffee into the brownie batter just to enhance the flavour. I couldn’t really get away with calling them triple-layer brownies after getting rid of the ganache, hence the re-naming!

I also struggled with the icing as I ran out of butter and had to improvise quite a lot – it worked out well in the end though!

Coffee iced brownies (adapted from The Curvy Carrot)

  • 85g dark chocolate
  • 113g butter
  • 1tsp coffee granules
  • 200g caster sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 80g plain flour
  • 1/4tsp bicarbonate of soda
  • 70g chopped dark chocolate or chocolate chips

For the icing:

  • 1tsp coffee granules
  • 1tsp cold water
  • 50g creme fraiche
  • 100g icing sugar
  • 35g white chocolate, melted
  • cocoa powder to dust

Start by heating the 85g chocolate, butter and coffee granules in a bowl over a pan of simmering water. Once melted, remove from the heat and beat in the caster sugar. Add the vanilla and eggs, beating again until smooth and glossy. Sift in the flour and bicarb, fold until all the flour is mixed in, then stir in the chopped chocolate. Pour into a foil-lined 8×8″ square tin (leave an overhang of foil so you can get the brownies out easily), and bake at 180 degrees for 25-30 minutes, then leave to cool.

To make the buttercream, dissolve the coffee granules in the water and set aside. Beat together the creme fraiche and icing sugar, then add in the coffee and melted chocolate. Spread on top of the brownies, then dust a little cocoa powder on top. Remove from the tin, cut into squares and serve.

 

Cappuccino squares

The final instalment of barbecue cakes, at last!

These cappuccino squares are one of the friendly pony’s favourites, largely down to the super-sweet white chocolate icing.

The coffee cake is just strong enough to balance out the sweetness, and with the dusting of cocoa on top I think these look really pretty.

Cappuccino squares:

  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • 175g self raising flour
  • 1 tsp baking powder
  • 1tbsp instant coffee granules, dissolved in 1-2 tsp cold water
Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then gradually add the dissolved coffee until the mix is a nice coffee-brown colour (tasting at this point is optional if you’re funny about the raw eggs, but I like to check to make sure I’ve got it coffee-y enough). Sift in the flour and baking powder and fold until just combined. Spread the mix into a 8×8″ square tin, lined with greaseproof paper. Bake at 180 for 20-25 minutes, until a skewer comes out clean.
For the icing:
  • 150g white chocolate
  • 50g butter
  • 175g icing sugar
  • Cocoa powder to dust
Melt the white chocolate and butter together over a saucepan of simmering water. Remove from the heat when melted, and beat in the icing sugar until it all comes together and there are no lumps. Remove the cake from the tin and peel off the greaseproof paper. Line the tin with paper again, making sure it hangs over the edge, then put the cake back in. This will make it a million times easier to get the cake back out! Spread the icing over the top of the cake, then dust the cocoa powder lightly over the top. Leave until ready to serve, then cut into 16 squares.

Camp Coffee Cake

This is a slightly sad coffee cake. I made it last weekend to take to my dad, as our beloved 20 year old cat sadly moved on to cat heaven and I thought he could do with some cheering up.

Coffee cake is his favourite, and I quite like it too, so I’ve made lots of versions over the years. This time I decided to try using Camp coffee essence instead of real coffee to see if that made any difference.

I think the sponge itself was quite subtly flavoured, especially since it turned out quite dark so I thought I’d be getting a big coffee hit. It rose well though, meaning I had to do a bit of carving to level it off…

The buttercream on the other hand was great, I didn’t have to use too much to get a good flavour and it combined easily into the mixture (I’ve had problems in the past with liquid coffee splitting the buttercream, disaster!)

I think I’d make the butter cream again, but probably go back to a proper coffee sponge. Still turned out pretty nice though!

RIP Ami the cat 😦

Camp Coffee Cake

  • 225g butter
  • 225g caster sugar
  • 4 medium eggs, beaten
  • 2 tbsp camp coffee essence
  • 225g self raising flour
  • 1 tsp baking powder
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, slowly so as not to curdle the mix. Beat in the coffee essence, then sift in the flour and baking powder and fold into the mix. Divide the mixture evenly between 2 greased and lines 8″ round cake tins, and bake for 25-30 minutes at 180 degrees.
  • 125g butter, cubed
  • 250g icing sugar
  • 1tbsp camp coffee essence
Beat the butter to soften then add in the icing sugar, beating until it comes together and has no lumps left. Add in the coffee essence and mix until combined. Trim the bottom layer of the cake if necessary, then spread the icing on top. Top with the second cake layer and dust with icing sugar. Delicious!