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.
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
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease and line 2 (18 to 20cm) cake tins.
In a large mixing bowl, beat margarine and caster sugar until smooth and creamy.
Add eggs one at a time, alternating with a tablespoon of the flour from the recipe. Beat well between each addition.
Stir in the remaining flour and coffee. Divide mixture between cake tins.
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.
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.
Beat together butter and icing sugar until smooth, then beat in melted chocolate and milk.
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 !
Delicious! I normally top a coffee sponge with coffee buttercream but the white chocolate just adds a little something particularly with the crushed chocolate flake on top. Definitely a keeper. - 16 Jun 2016