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This cake made me laugh, it was just too much. The dimensions were all wrong – the layers too thick and the circumference too small. I had to slice the layers in half, which with the filling, made it even taller. It did, however, taste quite scrumptious. And once it was sliced it didn’t look quite as crazy. So here it is, my little tower:

Ingredients

For the cake

  • 1 tbsp instant coffee
  • 1 tbsp boiling water
  • 225g unsalted butter
  • 225g caster sugar
  • 4 eggs
  • 200g self-raising flour
  • 25g cocoa powder

For the icing

  • 1 tbsp instant coffee
  • 1 tbsp boiling water
  • 175g unsalted butter
  • 350g icing sugar
  • chocolate shavings

The cake

Pre-heat the oven to 180C and prepare 2 cake tins.

Dissolve the coffee in a little boiling water and allow to cool.

Meanwhile, cream together the sugar and butter, then slowly add the eggs, whisking all the time. Add the coffee and whisk some more. If the mixture starts to separate, add a tablespoon of your weighed-out flour.

Sieve in the flour and cocoa powder and fold the mixture together until it is thoroughly mixed in.

Pour into two cake tins.

Cook for 20-25 minutes or until a skewer comes out clean.

The icing

Once your cake has cooled you can add the icing.

Again, dissolve some coffee in a little boiling water and allow to cool.

Mix together the butter and icing sugar, add the coffee and whisk.

Spread the icing between layers and over the top of the cake. Finally, grate some chocolate over the top.

Next time I’ll use a broader tin and might even leave out the chocolate – my favourite cake is pure coffee.

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