Choffee Cake
Recipe
14oz (400g) self-raising flour
2 teaspoons baking powder
16oz (450g) caster sugar
2oz (50g) cocoa powder – good quality
16oz (450g) soft margarine
8 eggs
2 tbsp coffee essence
Frostings: (See below)
16oz (450g) icing sugar
1.25 oz (30g) cocoa powder
6.5oz (165g) butter
1.5 tbsp coffee essence
For decoration:
Dark and white chocolate curls. (Plus, chocolate coated coffee beans, if
you like them.)
You will also need 4 x 20cm (8”) round cake baking pans
preferably non-stick, well-greased. With a circle of baking paper popped into the
greased base.
Turn oven on to 180C or (160C Fan).
For all-in-one chocolate sponge:
Put 6oz (175g)self-raising flour (sifted), 2oz (50g)cocoa
powder (sifted), 1 teaspoon baking powder, 8oz (225g) caster sugar, 8oz (225g) soft
margarine, and 4 eggs into a mixing bowl. Beat thoroughly with an electric hand
whisk for about 3 minutes, until all the ingredients are fluffy and nicely
blended. Pour equally into 2 of your prepared cake tins. Flatten mix a little
with a pallet knife.
For all-in-one coffee sponge:
Put 8oz (225g) self-raising flour (sifted), 1 teaspoon
baking powder, 8oz (225g )caster sugar, 8oz (225g) soft margarine, and 4 eggs
into a mixing bowl. Beat thoroughly with an electric hand whisk for about 3
minutes, until all the ingredients are fluffy and nicely blended. Add 2
tablespoons coffee essence. Pour into the other 2 of your prepared cake tins. Flatten
mix a little with a pallet knife.
Bake cakes for 30 – 35mins until nicely risen. Allow to
cool slightly then turn out onto wire rack to cool totally.
If they are a little uneven, don’t panic, once turned
out just carefully slice any lumps or
bumps away, so they will be able to lie nicely on top of each other!
Chocolate fudge frosting:
2.5 oz (65g) butter
1.2 oz (30g) cocoa powder
3 tbsp milk
8oz (225g)icing sugar, sifted
Melt the butter in a pan, add the cocoa powder, and cook
stirring for one minute. Stir in the milk and icing sugar. Beat well until
smooth. Leave to cool until thickened.
Coffee Frosting:
4oz (100g)butter
8oz (225g) icing
sugar
1.5 tablespoons coffee essence
Make sure the butter is softened, beat through the icing
sugar and coffee essence (an electric hand whisk ideal for this again), until
light and fluffy and well blended.
Layering the cake:
Place a chocolate sponge on a circular cake base or stand.
Take half the coffee frosting and spread carefully with a knife over the
sponge, checking it reaches to the sides evenly.
* Julie’s star tip - If the frosting is difficult to work
with, lifting sponge and sticking to knife, have a mug of boiling water to
hand, dip knife in every now and again and hey presto the frosting becomes easy
to work with!
Place a coffee sponge on top of that. Then spread with
half the chocolate frosting.
Layer another chocolate sponge. Spread with the second
half of the coffee frosting.
Top with a coffee sponge. Spread carefully with the remaining
chocolate frosting.
DO NOT COVER THE SIDES OF THE CAKE! We should see the
layering.
Top with chocolate curls made of both dark and white
chocolate, and if you like them about 10 chocolate coffee beans dotted around
the edge. Enjoy with friends!
