Ingredients (makes a 2 layered 8 inch cake):
Cake
- 150g caster sugar
- 150g butter
- 3 eggs
- 150g self raising flour
- 1 1/2 teaspoons of baking powder
- 1 tablespoon of hot water
- 1 tablespoon of instant coffee (add more if you like it strong)
Icing
- 225g icing sugar
- 100g butter
- 1 1/2 tablespoons of instant coffee
- 1 tablespoon of hot water
Start by pre-heating the oven to 160 degrees C.
Grease two 8 inch cake tins with a little butter. Whisk the butter and sugar in a bowl until light and fluffy.
Whisk the eggs in a mug and gradually add them to the butter and sugar mix with a tablespoon of the flour at a time. Once you’ve used all of the egg up you should add the rest of the flour along with the baking powder to the mix and fold it in gently.
Dissolve the coffee in the water and fold it into the mixture. Once the mixture is smooth and consistent, divide it between the two cake tins and bake them in the oven for 30 minutes or so until golden brown.
While the two halves of the cake are baking you should cream together the butter and icing sugar until light and fluffy. Dissolve the coffee in the hot water and beat it into the creamed mixture. Don’t add to much water or the icing will be too runny. Whisk and leave until the cakes are baked.
Remove the cakes from the oven once cooked and allow them to cool for a few minutes before removing them from the tins. Place one half of the cake on the plate that you wish to serve the cake from and smother it with half of the icing mixture. Place the other cake on top and press it down gently, being careful not to break it. Cover the top of the cake with the rest of the icing; if you have enough left over you can cover the sides of the cake also.
Top with strawberries if you like! Enjoy! 🙂
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