Coffee Cake
Coffee-flavored ring cake with vanilla frosting and coffee essence, topped with chocolate shavings and coffee beans
Ingredients
instant coffee powder
2 tbsp
unsalted butter, softened to room temperature
450 g
granulated sugar
450 g
eggs
8
cake flour
450 g
baking powder
2 tbsp
cocoa powder (plus extra for dusting)
2 tsp
vanilla frosting (see recipe on page 11)
1 batch
dark chocolate (grated into shavings with a grater)
60 g
coffee beans (for decoration, optional)
to taste
25 cm ring mold, greased and floured
1
Instructions
1
Make the coffee essence
Place the instant coffee powder and 170 ml water in a small saucepan and heat over medium heat until boiling. Reduce by half, then remove from the heat and let cool completely. Reserve one tablespoon of the essence for the frosting.
2
Preheat the oven
Preheat the oven to 170°C (325°F) / gas mark 3.
3
Cream the butter and sugar
Place the butter, sugar, and cooled coffee essence in a stand mixer fitted with the paddle attachment and beat until all the ingredients are combined.
4
Add the eggs
Add the eggs one at a time, beating well and scraping down any unmixed ingredients from the sides of the bowl with a rubber spatula after each addition. Add the flour, baking powder, and cocoa powder and mix until all the ingredients are combined and the mixture is light and fluffy.
5
Bake
Pour the batter into the prepared ring mold and smooth the top with a spatula. Bake in the preheated oven for 40 minutes, or until the cake feels firm. (Do not open the oven door during baking, as the cake will sink.) Let cool slightly, then remove from the mold and place on a wire rack to cool completely.
6
Make the coffee frosting
Stir the reserved tablespoon of coffee essence into the vanilla frosting until smooth.
7
Decorate
Once the cake has cooled completely, place it on a serving plate, spread the frosting over the top, and dust with a little cocoa powder. Decorate with chocolate shavings and coffee beans, if using.
