For all you coffee lovers out there, this cake is the perfect slice of heaven for your next elevenses! What’s even better is that this coffee cake is an all in one recipe – which means you really can’t go wrong. We love the light glace icing and the Maltesers crunch which also makes it easy to section the slices. Obviously you know we love a good old Malteser every chance we can get (see Cam Combo) but we did exercise great restraint when it came to the decorating. However nobody would really complain if you were to cover the entire surface with Maltesers!

Cake

  • 225g Butter
  • 225g Caster Sugar
  • 225g Self Raising Flour
  • 4 Medium Eggs
  • 2 Tablespoons Coffee Essence

 

Coffee Butter Cream

  • 55g Butter (softened)
  • 110g Icing Sugar (sieved)
  • 2 Teaspoons Coffee Essence

 

Place Coffee Icing

  • 225g Icing Sugar
  • 2 Tablespoons Boiling Water
  • 2 Tablespoons Coffee Essence

 

METHOD

Coffee Cake

  1. Pre-heat oven to 160 degrees fan.
  2. Place all the ingredients into a bowl and mix until combined (either by hand or in a mixer).
  3. Divide into two 8″ sandwich tins.
  4. Bake in centre of the oven for approx 20 mins or until lightly browned
  5. Set aside to cool

 

Coffee Butter Cream

  1. Put all ingredients in a bowl and beat until you have a smooth texture.
  2. Once the cake has cooled spread the butter cream on one cake side and sandwich together.
  3. Set aside a little butter cream for decoration with Maltesers (or walnuts) if desired.

 

Glace Coffee Icing

  1. Again, mix all ingredients together in a bowl and smooth over the top of the cake .
  2. Tip: Dip a flat butter knife into a cup of boiling water and use to spread the icing. This gives you a smooth finish.

 

To Decorate

Use the leftover butter cream, pipe mini rosettes around the top of the cake. Make sure the icing has hardened first. See a quick tutorial below.