I came up with this recipe for my old school friend who was coming over for coffee. I asked her what her favourite cake flavours were and she said: coffee, coconut, fruit and dark chocolate. I decided coffee and chocolate was a good way to go.
I’ve long been a fan of Annie Bell’s Coffee and Walnut cake. Her coffee and mascarpone cream is so very delicious: it’s creamy but not clawing; and it feels luxurious and decadent, but is incredibly simple to make. The topping is almost identical to Annie Bell’s, so I can’t take credit for how delicious it is. But I decided I wanted to make more of a coffee sponge, incorporating chocolate, and leaving out the nuts on this occasion (though you could always sprinkle chopped walnuts on the top if you fancy). I also wanted to add more flavour and moisture by using a sugar syrup on the cake itself.
For the Cake:
150g of Butter at room temperature
150g of Golden Caster Sugar
150g of Self Raising Flour
3 Medium Eggs
2 Heaped Teaspoons of Instant Coffee
1 Teaspoon Vanilla Extract
100g of Dark Chocolate Chips
For the Syrup:
80g of Golden Caster Sugar
50ml of Water
30ml of Tia Maria or Kahlua (or a further 30ml of water if you prefer)
1 Teaspoon of Instant Coffee
For the topping:
150g of Mascarpone
1 Teaspoon of Icing Sugar
1 Teaspoon of Golden Syrup
3 Teaspoons of Strong Black Coffee
1 Teaspoon of Cocoa
Chocolate coated coffee beans (optional)
- Preheat the oven to 180C (or 160C fan) and grease and line a 7″ round cake tin.
- Cream the butter and sugar until pale and fluffy.
- Beat the eggs with the instant coffee until the coffee is dissolved.
- Slowly add the egg and coffee mixture to the creamed butter and sugar, mixing well between additions. Add a teaspoon of flour to prevent curdling.
- Mix in the vanilla.
- Fold in the flour then fold in the chocolate chips.
- Put the batter in the cake tin and smooth the top, then bake for 35-40 minutes until risen, dark golden and a skewer comes out clean.
- Allow to cool in the tin for ten minutes whilst you make the syrup.
- Warm the water, Tia Maria (if using), sugar and coffee in a pan over a gentle heat until the sugar is dissolved.
- Pierce the cake all over with a skewer.
- Slowly our the syrup over the cake, focusing on where the cake is pierced.
- Allow to cool completely.
- To make the topping, simply add all the ingredients to a bowl and mix together gently: it does not need to be whipped. I find it pipes better when firm, so chill in the fridge for 15 minutes if you intend to pipe it.
- Spread or pipe over the cooled cake and sieve some cocoa over the top. If you fancy using chocolate coated coffee beans then finish off with these. Alternatively, you could grate dark chocolate over the mascarpone cream if you prefer.
Serve with your favourite hot drink: we enjoyed ours with mugs of coffee.
I hope you enjoy making this quick and easy coffee cake.