Cookbook Challenge 1 – Mary Berry’s Coffee Cake

Pretty much all of my baking is based on ideas I’ve made up myself or adapted from existing recipes found online. It’s nice to be creative and come up with my own original bakes but I own so many lovely cookbooks that it’s a shame how little I actually use them! I also sometimes frustrate myself by not bothering to follow a recipe and then ending up with a sloppy, slapdash result. For these reasons I’ve set myself the challenge of making at least three creations from cookbooks, instructions followed to the letter, in the coming months.

I started off with this wonderfully easy but delicious all-in-one coffee cake from Mary Berry’s Simple Cakes book (it’s actually a recipe for Hokey Pokey cake with a walnut praline topping but I left this part out). It’s one of my other half’s favourite things to bake (and eat!) and he requested it for his birthday this month. He said no frills but as it was a special occasion I wanted to put some time and effort into the decoration, so I added some dark chocolate chips and made a cute cappuccino-style heart in the middle with cocoa powder (okay, I know this is technically straying from the recipe but this was extra to the actual cake!) I’m happy to say Jack was thrilled with it and, even though I HATE coffee as a drink, I loved it too 🙂

20150719_180902INGREDIENTS – makes 2 thick or 3 shallow sponge layers of 18cm/7in in diameter

For the cake:

  • 225g/8 oz self-raising flour
  • 225g/8 oz caster sugar
  • 225g/8 oz butter
  • 4 eggs
  • 1.5 tbsp instant coffee dissolved in 1 tbsp hot water
  • 1 tsp baking powder

For the icing/decorations:

  • 250g/9 oz icing sugar
  • 75g/2.5 oz butter
  • 1.5 tbsp instant coffee dissolved in 1 tbsp hot water
  • 50g/2 oz (approx.) dark chocolate chips
  • 2 tbsp (approx.) cocoa powder
    + a heart (or other shape of choice) cut from card, approx. 6cm/2.5in wide


For the cake:

  1. Pre-heat the oven to 160 degrees C (or 140 fan) and line two or three baking tins with parchment paper.
  2. Place all the ingredients in a large mixing bowl and whisk until combined.
  3. Pour the mixture in equal quantities into the prepared cake tins then pop in the oven and bake for around 25-30 minutes (you may need less time if making three shallow layers) until a cocktail stick inserted into the sponges comes out clean.
  4. When baked, leave the cakes to cool on a wire rack before turning them out of the tins. At this stage the sponges can be frozen for decorating at a later date if you wish.

For the icing/decorations:

  1. Place the butter and coffee in a bowl and sift in the icing sugar (I’m normally too lazy to do this but it does make for a lovely smooth buttercream!) then whisk until a smooth, spreadable mixture has formed.
  2. Spread half of the buttercream on one of the sponges and sandwich the other on top (do the same for the third layer if you’re using three tins), then spread the rest of buttercream on the top layer.
  3. Place the card heart in the centre of the cake and push down quite firmly so it doesn’t move then sieve the cocoa powder over the entire top surface (don’t worry if the edges are patchy as this will be covered up by the chocolate chips).
  4. Carefully remove the card template then arrange the chocolate chips neatly in pairs in a circle around the edge of the cake.

20150719_181553Cake & buttercream recipe © Mary Berry

Categories: Layer Cakes | Tags: , , , , , , , , , , , , , , , , , | 3 Comments

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3 thoughts on “Cookbook Challenge 1 – Mary Berry’s Coffee Cake

  1. Pingback: A Year in Cake | I Dream in Buttercream

  2. I’ve been doing this of late (the cookbook challenge, not this cake!). I have SO many cookbooks that I decided to force myself to make stuff strictly from them rather than keep looking online for the weekly bake(s) for work. I also went through every cake book I own to look for gingerbread recipes and made virtually every one I possessed weekly for work (except Nigella’s glorious Guinness one!) for about a month. Even now I’ve barely tipped the cookbook iceberg and I don’t own hundreds of them..sometimes you can find an absolute gem hidden on your bookshelf. I introduced my colleagues to caraway seed cake (which they loved), rock cakes, Parkin and chiffon cake (the ones made without butter and just whisked egg whites and yolks).

    • Same here, I love to be creative and come up with my own recipes or adaptations but I’m addicted to buying cookbooks that I hardly ever use and it’s such a shame! I’m hoping to try Nigella’s chai muffins soon!

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