Today is National Coffee Day and on Sunday it is International Coffee Day so we thought we would celebrate the only way we could here at Dimpsey Glamping, with Coffee Cake 😉
INGREDIENTS
For The Coffee Cake
- 200g unsalted softened butter, plus an extra 10g softened butter for greasing
- 200g caster sugar
- 4 medium free-range eggs
- 3 tablespoons coffee essence
- 250g self raising flour
For The Coffee Buttercream
- 100g unsalted butter
- 200g icing sugar
- 2 teaspoons coffee granules
- 1 tablespoon boiling water
For The Coffee Glaze
- 2 teaspoons coffee granules
- 1 tablespoon boiling water
- 100g icing sugar
METHOD
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm cake tin.
- Start to make the cake by adding the butter and sugar to a bowl and beat and mix until fluffy and lighter in colour
- Add the eggs and carry on beating and mixing, add the coffee essence, mix in and then sieve in the flour and fold the flour into the mix until mixed thoroughly.
- Pour the cake mix into the cake tin and gently shake the tin so settle the cake mix.
- Bake for 25 minutes until golden brown and risen, but start to check the cake after 20 minutes and cook until golden.
- When baked, remove from the cake tin and allow to cool.
- Now make the buttercream by adding the softened butter in a bowl and whisk until fluffy, then sieve in the icing sugar and whisk again. Dissolve the coffee granules into the boiling water and then add to the buttercream and whisk once more. Then leave to stand.
- To make the glaze, dissolve the coffee granules into the water, then sieve in the icing sugar and whisk until mixed. Add a little more boiling water a few drops at a time if required so that the glaze is spreadable and pourable.
- Slice the cake horizontally into 3 slices. Add buttercream to two of the slices and then assemble back together to make a coffee cake sandwich with 3 layers of cake and 2 layers of buttercream. Pour or spread over the glaze on the top of the cake and allow to cool. Serve once glaze has set.
