Coffee Layer Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
1
- For the cake
- ¾ cup butter
- ¾ cup caster sugar
- 3 eggs
- 3 Tbsps Instant Coffee powder (dissolved in 1 tsp boiling water, cooled.)
- 2 cups self-rising flour
- For the filling
- 2 cups powdered sugar
- 0.333 cup butter
- 1 Tbsp Instant Coffee powder (dissolved in 1 tsp boiling water, cooled.)
- 1 Tbsp milk
- For the icing
- 2 cups powdered sugar
- 2 Tbsps cold, strong, black Coffee
- To decorate
- Chocolate Coffee bean
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 18cm|7" cake tins and line the bases with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine, then beat in the coffee. Sift in the flour and mix well.
4.
Spoon into the tins and bake for 25-30 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the filling: beat the butter until soft and creamy. Sift in the icing sugar and beat well. Gradually beat in the coffee and milk until smooth.
6.
Invert 1 cake and spread with the filling. Place the other cake on top.
7.
For the icing: sift the icing sugar into a bowl. Gradually beat in enough coffee to make a smooth thick icing, thick enough to coat the back of a spoon.
8.
Spread the icing on top of the cake and decorate with coffee beans. Leave to set.
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