Week 2 // Coffee cake

 Coffee cake

This week I decided to make a coffee cake.  It's one of my favourite flavours, and my day always begins with a Latte. I made sure to make it with decaffeinated coffee so my grandparents aren't kept up in the night as they tend to eat cake in the evening.

Serves 8

Prep: 30 mins

Cook: 20 mins

Total time: 50 mins

Recipe

For the cake:

•175g (6 oz) salted butted

•175g (6 oz) granulated sugar

•175g (6 oz) self raising flour

•1 tsp baking powder

•3 eggs

•3 tsp decaf coffee dissolved

  in 2 tsp boiling water

For the frosting:

• 75g (3 oz) salted butter 

   at room temperature

• 150g (5 oz) icing sugar

• 3 tsp decaf coffee dissolved

  in 2 tsp boiling water

• 50 g (2 oz) dark chocolate melted

   or chocolate writing

Method

1. Pre-heat oven at 180.C, 160.C fan, gas mark  

2. Mix all of the dry cake ingredients together in a mixing bowl. Then add the wet ingredients to the dry ingredients and mix until smooth.

3. Divide the mixture evenly between two 7 inch cake tins, lined with ovenproof baking paper. Then bake for 20 minutes, until cakes have browned.

4. Then leave the cakes for a few minutes and then place them on a cooling rack to cool completely.

5. Put the butter and half of the icing sugar into a mixing bowl. Add the dissolved coffee and beat until smooth. Gradually mix in the remaining icing sugar until creamy and all lumps are removed.

6. Put one of the cakes on a serving plate and spread half of the frosting evenly and then place the other cake on top and spread the remaining frosting on the top. Pipe the melted chocolate or chocolate writing on top.