The perfect everyday coffee cake

I’ve got a real thing about coffee, chocolate and peanut butter lately, so I decided to post this coffee cake recipe! I love caffeine (I’m actually typing super quick ’cause I just poured a can of Monster down my neck) and I love cake, so this cake is pretty much my God.

175g self raising flour                                  3 tsp boiling water (super expensive, I know)
175g caster sugar                                          75g unsalted butter
175g soft margarine                                     300g icing sugar
3 larrrrge eggs                                              8 walnut halves (for decoration)
8 heaped tsp instant coffee granules

As always, make sure your oven is preheated (GM3/325F/160C) and grease and line two round sandwich pans (roughly 20cm, but whatever you have will be fine I’m sure)

Beat together the flour, caster sugar, marge and eggs until they’re light in colour and fluffy, as you would with any other cake. And I put soft margarine for a reason, it makes the beating process a lot easier on the old wrists…

Put the coffee granules and boiling water in a cup. The coffee should be extremely dark and a bit runny, you can always add a couple more drops of water if needs be – but make sure the water is boiling, you never make a coffee with cold water now do you? Just don’t go adding milk or anything daft.

Add a tsp of the coffee mix into the cake mix and beat it in. If it’s not quite coffee-y (is that a word?) for your taste, just add a little more coffee.

Split your batter between the two pans and bake for 20 minutes until they are firm yet springy to the poke. Leave them to cool so you can prep the filling and icing. It’s always the best bit!

Beat the butter with 150g of your icing sugar until pale and oh so soft. And I said unsalted butter for a reason, don’t go thinking you can make do with salted. Add a tsp of coffee, a little more if you’re a caffeine addict.

In a separate bowl, add the rest of the coffee mixture to the rest of the icing sugar and mix until it’s smooth and resembles the consistency of custard. (I’m so crap at making custard)

When the sponges are cold, and ONLY when they are cold, sandwich them together with your first bowl of sticky coffee goop, that’s the buttercream, and then ice the top of the cake with the second bowl of coffee goop – that’s the icing.

Decorate with the walnut halves and you’re done! Let the icing set before serving though – it shouldn’t take more than an hour. Now go and enjoy your cake! Save some for the family though, you little piglet!


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