Moist Coffee Cake Recipe
Ingredients
360g cake flour
4t baking powder
1/2 t salt
1/2 cup hot water
4T granules instant espresso
1 1/2 cups buttermilk
300g sugar
6 eggs
1/2 cup olive oil
2t vanilla extract
For the filling & topping
1/4 cup cream
3T granules instant espresso coffee
300g soft butter
240g icing sugar
Method
Preheat the oven 180°C.
Sift the flour, baking powder and salt into a mixing bowl.
Mix the water and instant espresso granules until the granules are dissolved.
Place the coffee, buttermilk, sugar, eggs, olive oil and vanilla in a mixing bowl and mix well using an electric mixer.
Add the dry ingredients to the wet ingredients and mix on a low speed.
Divide the batter between 2 x 20 cm greased tins. Bake for 1 hour, or until a skewer inserted comes out clean.
Allow to cool slightly before removing from the tins and cooling on a wire rack.
Sandwich the cooled coffee cakes with a thick layer of the buttercream. Use the remaining buttercream to decorate the top of the cake. Sprinkle with grated chocolate or sifted cocoa.
To make the buttercream, heat the cream and 3T coffee granules in a saucepan until just simmering and the coffee has dissolved.
Remove from the heat and allow to cool. Cream the butter and icing sugar using an electric mixer until pale and fluffy.
Slowly pour in the cooled cream-and-coffee mixture while mixing at a slow speed. Once all the cream has been added, beat at a high speed until the icing is creamy, smooth and fluffy.
Enjoy!
Remove from the heat and allow to cool. Cream the butter and icing sugar using an electric mixer until pale and fluffy.
Slowly pour in the cooled cream-and-coffee mixture while mixing at a slow speed. Once all the cream has been added, beat at a high speed until the icing is creamy, smooth and fluffy.
Enjoy!
