Posts Tagged With: coffee

Caramel Coffee Cake

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.

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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.

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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

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line two or three round baking tins with parchment paper.
  2. Whisk the butter/margarine and sugars together in a large mixing bowl until pale, then whisk in the eggs.
  3. Fold in the flour and coffee until a batter of a soft dropping consistency has formed.
  4. 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.
  5. 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:

  1. 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).
  2. 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).
  3. Sprinkle the chopped dark chocolate and fudge pieces over the cake before serving.
Categories: Icing, Layer Cakes, Uncategorized | Tags: , , , , , , , , , , , , , , , | Leave a comment

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

METHOD

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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