For the sponge
- 225 gms unsalted butter
- 225 gms caster sugar
- 225 gms self raising flour
- 1 tsp baking powder
- 4 large eggs
- 2 tsp cocoa powder
- 4 tsp coffee granules
For the syrup
- 1 tbsp coffee granules
- 100 ml boiling water
- 100 ml tia maria
For the icing
- 300 ml double cream
- 2 tbsp icing sugar
- cocoa powder for dusting
Heat the oven to 180 C and line a 10 inch cake tin, here I have used a ring cake tin. Mix the coffee and cocoa into 2 tbsp of warm water. Mix this with all the other cake ingredients into a large bowl. Mix it with an electric whisk for 2 minutes till combined well.
Tip all the mixture into the prepared tin and level it out. Bake for 40 mins until a skewer comes out clean. Leave it in the tin to cool for roughly 10 mins and then cool it on a wire rack.
Meanwhile mix the syrup ingredients and leave it to cool a bit. Once the syrup and the cake are a bit cool, brush the syrup onto the cake, little at a time. You can choose how much syrup you would want to put on the cake.
Now whisk the cream and icing sugar till it holds its shape. Now fill this into a piping bag and pipe the cream on the cake in any design you wish. Once done sprinkle with some cocoa powder to finish.
I must try baking your coffee cake recipe. It looks stunning and I know it will be delicious. I loved watching you bake on the Great British Bake Off. Everything you made was so tempting.
oh wow this sounds and looks so good. My absolute favorite recipe. Thanks for sharing.
Simon