Here is our second Friday Night Dinner – again late! I’ll get the hang of this blogging on time thing soon! Recipe after the break!
Coffee Cake with Mocha Icing
Cake recipe adapted from The AWW Cooking School
LUKE: Hey, wrong table.
RORY: Since when is there a right table?
LUKE: Since the coffee cake I baked for you and the stupid balloons I blew up are at that table, over there.
RORY: You blew up balloons for me?
RORY: Oh, Luke, you old softie.
LUKE: I count to three, it’s gone.
RORY: Thank you.
Ingredients for Cake
250g Softened Butter
1/4 Teaspoon Coffee Extract, I used Lorann’s Coffee Oil
1 and 1/4 Cup of Caster Sugar
3 Large Eggs
2 and 1/4 cups of Self-Raising Flour, sifted
1/2 Cup of Full Cream Milk
1/4 Cup Strong Liquid Coffee – I used 2 shots of Nespresso Ciocattino and cooled them down in the fridge overnight
- Preheat oven to 180 degrees. Spare a 20 cm square cake tin with canola oil and line with baking paper.
- In a mixer beat the butter, sugar and coffee extract until creamy. Add the eggs, one at a time. Don’t add the next one until the current one is fully incorporated. Once it’s incorporated stop the mixer. You don’t want to over beat the butter!
- Add half the flour and the coffee to the mixture, stir in with a wooden spoon. Once fully mixed in, add the rest of the flour and the milk. Mix until fully combined.
- Pour mixture into the cake tin and make sure the top is smoothed out.
- Place in oven and bake for an hour. The cake is done when you can put a skewer into the middle and it comes out clean. Take the cake out of the tin and onto a wire rack to cool completely.
Ingredients for Icing
85 g of softened butter
1 and 1/2 cups of sifted Icing Sugar
1 Tbs Cocoa Powder
2 Tbs Strong Liquid Coffee – I used the excess coffee from the shots I made for the cake!
- Cream butter in the mixer until light in colour
- Add the icing sugar and cocoa powder in gradually. I added a bit and then waited for it to be fully incorporated before adding more until I used it all up. This takes a while and it’s a weird texture so just fight through the ‘way does it look like sand!’ moment.
- Once it’s all combined add in the coffee and keep mixing until it becomes smooth like icing is supposed to look!
- Put some icing on whatever surface you are going to present your cake on and then place the cake on top. This stops the cake from moving around. Dollop the icing on top of the cooled cake and spread around, all over the top and sides until fully covered!
- If you’re not eating it straightaway pop it in the fridge as the icing will melt!