By Beth White
Rich gooey caramel icing adds to the delicious coffee flavour of this cake.
Preparation time – 40 mins
Cooking time – 30 mins
For the cake –
- 175g softened butter (plus extra for greasing)
- 175g golden caster sugar
- 3 eggs (beaten)
- 225g self-raising flour
- 100ml black coffee (strong)
For the icing –
- 125g butter
- 125ml milk
- 3 tbsp golden caster sugar
- 575g icing sugar
- Preheat the oven to 180°C. Grease and line two 20cm round cake tins.
- In a bowl place the butter and sugar and beat until light and fluffy.
- Slowly beat in the eggs before sifting in the flour. Add the coffee and fold until all mixed in.
- Once ready, divide the mixture between the two cake tins and place in the oven. Bake for 30 mins, or until well risen. Tip: To see if the cake is cooked, place a metal skewer into the middle of the cake and when you take it out, if there is batter on it, it’s not quite done yet.
- Leave in the tins for a few minutes before moving the cakes to a wire cooling rack. When transferring to cool make sure to remove the baking paper.
- For the icing, put the butter and milk into a saucepan and keep on a low heat until the butter melts, making sure to stir regularly.
- Once the butter has melted, move the pan to one side.
- In a separate heavy-based pan, add the caster sugar.
- Put on a low heat and ensure you constantly stir. Keep stirring until the sugar dissolves, turning into a caramel. It should be golden in colour.
- Take off the heat and add the milk and melted butter mixture.
- Place back on the heat and stir – do this until the caramel dissolves.
- Remove from the heat and add the icing sugar gradually, stirring as you do so. The icing will need to be at a consistency that can be easily spread.
- Spread one-half of one of the cakes with the icing and place the other cake on top, sandwiching them together.
- Use the rest of the icing to cover the top of the cake and the sides.
- Decorate with white and milk chocolate buttons as desired.