Tastes good, especially if accompanied with extra coffee 🙂 . I was informed by one of its eaters that it caused her to dream of it the following night. I think in a good way, rather than a giant-coffee-cake-monster-coming-to-get-you kind of way. She also appreciated the chocolate chips. I’ve put them down as optional here, but really, why would you opt not to include chocolate?
You can add nuts if you want, but then people might not like nuts and therefore not like this cake. They also might have a nut allergy and die. Which would be unfortunate.
Get about 4 medium or 3 large eggs and weigh them, then use that weight to see how much butter, sugar, and flour you should use – the following is just a guide.
225g muscovado sugar (or caster if you don’t have any)
4 medium eggs
4 tsp instant coffee dissolved in 1 tbsp boiling water
225g self raising flour
Optional: 50g dark chocolate chips
- Beat the sugar and butter together
- Add eggs, one at a time, and beat in
- Stir in the flour until well-mixed, then the coffee, then the chocolate chips if you’re using them.
- Pour into a pan – I used a square silicone one about 25cm square, plus a couple of tiny loaf tins. If using metal, butter the pan beforehand. Or you could put it into 2 smaller circular ones.
- Bake at 180oC for 20-25 minutes.
- Allow to cool in the pan then run a knife around the edge and turn out onto a wire rack.
- Allow to cool completely, then slice in half with a sharp bread knife.
Buttercream icing (enough for middle and top – could half and cover with glaze)
175g soft butter
350g icing sugar
2 tbsp strong coffee
- Beat the butter until really soft.
- Beat in the icing sugar.
- Stir in the coffee then spread over the cake to sandwich together and top.