This indulgent coffee cake is the ultimate teatime treat.
Rich coffee-flavoured sponge is filled with a thick buttercream coffee frosting, and finished with a delicate dusting of cocoa powder. Serving up to 12 people, this cake is ready in 45 mins – with just a 15 mins prep time. Whilst the filling and topping are both made using camp coffee essence – a cheap baking wonderbuy available to pick up at most supermarkets. Just set the oven to a low temperature and allow the sponge to slow cook to perfection before covering with a tasty coffee topping.
Those craving a bold coffee taste should add a sprinkling of cinnamon or nutmeg to the cake mixture which helps intensify the flavour.
- 250g butter or margarine
- 200g caster sugar
- 60g golden syrup
- 4 large eggs
- 250g self-raising flour
- 1 level tsp baking powder
- 3tbsp coffee essence (Camp coffee)
- 200g unsalted butter, at room temperature
- 400g icing sugar
- 2-3tbsp coffee essence
- 2tsp cocoa powder, for dusting
- 2 x 20cm (8in) sandwich tins, buttered and base-lined