Makes 1 20cm cake. The cake will keep well for a couple of days.
1. Preheat the oven to 190C / 170C fan / gas 5.
2. Butter two 20cm loose bottomed cake tins at least 4cm deep & line the bases with baking paper.
3. Using an electric whisk on high speed, first whisk the butter in a large bowl for 1-2 minutes until very pale & fluffy, then add the sugar & continue to whisk for another 1-2 minutes. Add the eggs one a time, whisking well with each addition until the mixture is amalgamated.
4. Sift & whisk in the flour & baking powder in two goes, just lightly, then whist in the coffee. Divide the mixture between the tins, weighing them for accuracy, & bake for 30-35 minutes until a skewer inserted in the centre comes out clean. Run a knife around the edge & leave to cool.
5. For the filling, cream the butter in a medium bowl using an electric whisk for about 1 minute until very pale & fluffy, then gradually whisk in the icing sugar & whisk for 1 minute longer. Finally whisk in the coffee.
6. Remove the collars from the cake tins & peel off the base papers. Spread one sponge with the filling, taking it up to the edge (for a professional finish, you can pipe a decorative rim). Place the second sponge on top.
7. For the icing, blend the icing sugar & coffee together to a smooth paste in a medium bowl, then gradually whisk in the butter in small pieces using an electric whisk at high speed, to create a thick but light frosting. Slather this over the top of the cake using a palette knife & taking it up to the edge.
8. Decorate with chunks or shavings of fudge (or walnut halves, if you prefer), dust with icing sugar & set aside in a cool place for a couple of hours for the buttercream filling to set & the icing to harden slightly. Loosely cover & store in a cool place.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 487 | ||
Calories from Fat: 248 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 16.3g | 81 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 204.6mg | 63 % | |
Sodium 1731mg | 60 % | |
Potassium 78.5mg | 2 % | |
Total Carbohydrate 57.5g | 17 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 56.9g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 487
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