Coffee cake with white chocolate frosting

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About this recipe: This is a lovely moist coffee cake, not too overpowering, and even diehard coffee haters have told me they enjoyed this one. The white chocolate icing seems to give the cake a nice caramel flavour.

Janeypod Tyne and Wear, England, UK

Ingredients

Serves: 8 

  • 175g (6oz) butter or magarine
  • 140g (5oz) caster sugar
  • 3 medium eggs
  • 175g (6oz) self-raising flour
  • 2 teaspoons coffee, dissolved in 4 teaspoons hot water
  • For the frosting
  • 110g (4oz) white chocolate
  • 85g (3oz) soft butter
  • 225g (8oz) sifted icing sugar
  • 3 tablespoons milk
  • 1 crumbled Flake® bar or cocoa powder to dust

Method

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Preheat the oven to 180 C / Gas 4. Grease and line 2 (18 to 20cm) cake tins.
  2. In a large mixing bowl, beat margarine and caster sugar until smooth and creamy.
  3. Add eggs one at a time, alternating with a tablespoon of the flour from the recipe. Beat well between each addition.
  4. Stir in the remaining flour and coffee. Divide mixture between cake tins.
  5. Bake until a skewer inserted near the centre comes out clean, 40 to 45 minutes. When baked, allow to cool for a few minutes, then turn out of the tins and allow to cool completely.
  6. Make frosting by melting white chocolate on a small heatproof bowl placed over a pan of simmering water. When melted, remove from heat and allow to cool slightly.
  7. Beat together butter and icing sugar until smooth, then beat in melted chocolate and milk.
  8. Spread half of the frosting over one half of the cake and sandwich both cakes together. Spread remaining frosting over the top of the cake and sprinkle with the crushed Flake bar or with cocoa powder. Enjoy !

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Reviews (1)

Matt
by
1

A great cake, although could be a little stronger for coffee lovers - 17 Jul 2012

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