Sometimes a little indulgence is good and one of my favourites cakes to indulge in is Coffee Cake, I’ve been experimenting with the frosting that I use on the top and settled on this Mocha Buttercream as being my favourite at the moment so wanted to share with you.
Coffee Cake with Mocha Buttercream Frosting Ingredients
6oz Self Raising Flour
4oz Butter or Margarine
6oz Golden Caster Sugar
1tbsp Instant Coffee Powder
2 large eggs
For the Frosting
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1tsp Instant Coffee Powder
1tsp Cocoa powder
3oz unsalted butter
6oz Icing Sugar
Coffee Cake with Mocha Buttercream Frosting Method
Preheat an over to 190C, lightly oil and line with greaseproof or baking paper and set aside two 7inch sandwich tins. Disolve the instant coffee in 2 tablespoons of hot water and leave to cool.
In a large bowl beat together the butter/margarine and sugar until light and creamy.
Into the cooled coffee mix add the eggs and lightly mix.
Gradually add the egg and coffee mix to the creamed butter and sugar – if you add a little of the flour each time you add some egg and coffee mix then you stop it splitting.
Divide the cake mix between your two lined tins and put in the centre of the preheated oven for 20 – 25 minutes or until firm and well risen.
Leave the cake to cool for 5 minutes before turning out onto a wire wrack.
While the cake is cooling make the frosting – blend together coffee and cocoa powder and add enough boiling water to make a paste add this to the butter and the icing sugar and beat together to make your frosting.
Once completely cooled sandwich the cakes together with some of the buttercream frosting and then spread the remaining over the top of the cake.