Coffee cake with espresso icing

Coffee cake with espresso icing

We're not really dessert people, but how can you say no to coffee-infused sponge?!? 

Ingredients

Cake mix

Soft butter 220g plus some for the tin
Muscovado sugar 220g, caster sugar works
Self-raising flour 220g
Baking powder 1sp
Eggs 4, medium
Coffee 6 tsp in 2 tbsp boiling water - we used Brazilian blend

Icing

Soft butter 150g
Icing sugar 325g
Coffee 6 tsp in 2 tbsp boiling water - we used Brazilian blend

How to bake

Preheat the oven to 180C/160C fan/Gas Mark 4. Butter and line the base of one deep 22cm (9in) sandwich cake tin.

Measure and throw all the cake ingredients (except the coffee) into a mixing bowl. Beat together until smooth. Stir in the coffee until thoroughly blended. Put the mixture into the prepared tin and level the top.

Bake in the preheated oven for about 25–30 minutes until golden brown and the sponge springs back when pressed.

To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth, before adding the coffee. When the sponge has cooled, slather generously with the icing mixture. Cut yourself a taster slice and refrigerate to allow the icing to set.