I should probably start by saying that one of my pet hates is promotional blog posts that fawn over products that have been sent to the blogger in return for free advertising so apologies if this is a bit hypocritical, but I must say that this particular type of coffee really made this recipe special. And I promise I’ve not been given any incentive to promote it!
The product in question is Beanies caramel flavour instant coffee. My mum bought a jar of it from Aldi a few weeks ago and I was captivated by the absolutely heavenly aroma wafting from the cup as it brewed.
Now, I actually cannot stand the taste of coffee, but bizarrely I love it in cake form and knew I had to try and bake with this angelic smelling stuff! And a 50th birthday for a java-loving colleague at work was the perfect excuse to try.
The recipe is extremely simple – pretty much just a slightly adapted Victoria sponge and standard buttercream – but the caramel coffee really takes the flavour to another level of deliciousness.
INGREDIENTS – makes 3 shallow or 2 deep sponge layers of 20cm/8 in diameter
For the cake:
- 225g/8 oz self-raising flour
- 140g/5 oz caster/granulated sugar
- 55g/2 oz brown sugar
- 225g/8 oz butter/margarine
- 4 eggs
- 1 tbsp Beanies caramel coffee granules dissolved in 1.5 tbsp boiling water
For the buttercream icing/topping:
- 55g/2 oz butter
- 140g/5 oz icing sugar
- 0.5 tbsp Beanies caramel coffee granules dissolved in 1 tbsp boiling water
- Handful of mini salted caramel fudge pieces, or other fudge/toffee type sweets chopped into small pieces
- 50g/1.5 oz dark chocolate, chopped into small pieces
For the cake:
- Pre-heat the oven to 180 degrees C (or 160 fan) and line two or three round baking tins with parchment paper.
- Whisk the butter/margarine and sugars together in a large mixing bowl until pale, then whisk in the eggs.
- Fold in the flour and coffee until a batter of a soft dropping consistency has formed.
- Pour the mixture into the prepared cake tins, then pop in the oven and bake for around 15-20 minutes until a cocktail stick inserted into the sponges comes out clean.
- When baked, transfer the cakes onto a wire rack and remove from the tins when cool. At this stage, the sponges can be frozen for decorating at a later date if you wish.
For the buttercream/topping:
- Place the butter and coffee in a bowl and gradually beat in the icing sugar until smooth and spreadable (if it’s too runny, add a bit more icing sugar until you have the desired consistency).
- Spread half of the buttercream on top of one of the cooled sponges (or one third if using three layers), then place the other sponge on top and spread with the remaining buttercream (or divide it between the remaining two sponges if using three layers).
- Sprinkle the chopped dark chocolate and fudge pieces over the cake before serving.