COFFEE CAKE WITH CAPPUCCINO FROSTING
Ingredients
- For the cake:
- 3 tbsp Jacobs Kronung Freeze Dried Instant Coffee
- 200g plain flour
- 2 ½ tsp baking powder
- 200g brown sugar
- Pinch of salt
- 220g butter
- 4 eggs
- 2 tsp milk
- For the frosting:
- 1 tsp vanilla essence
- 1 sachet Jacobs Cappuccino Vanilla
- 125g unsalted butter
- 225g icing sugar
- ¼ cup melted milk chocolate
Steps
-
01
Preheat the oven to 170C and prepare two 20cm round cake tins with baking paper. In a large bowl combine the coffee, flour, baking powder, brown sugar and salt. Whisk together and set aside
-
02
In a separate bowl, cream together the butter, eggs and milk until smooth for about 2 minutes Gradually add the dry ingredients into the eggs mixture and stir until smooth. Divide the mixture into the two baking tins, bake for 30-35 minutes or until a skewer inserted comes out clean. Cool completely
-
03
To make the frosting, whip the butter and vanilla essence until light and fluffy. Gradually whisk in the icing sugar and cappuccino vanilla until fully incorporated.
-
04
To assemble; sandwich the two layers of cake with half the frosting. Top with the remaining frosting. Drizzle over the chocolate to decorate. Serve and enjoy
-
05
Talking points: Make sure the cake is completely cooled before icing and decorating to prevent melting the frosting
-
06
To further reinforce the coffee flavour, you could add two tablespoons of Jacobs Kronung Freeze Dried Instant Coffee
