I think my eyes have become square. I haven’t stopped looking at updates regarding the virus and reading up on what to do and what not to do. Take ibuprofen, don’t take ibuprofen then back to yes, take ibuprofen only to be told actually NO, DO NOT take ibuprofen!
I tell you what you can have, you can definitely have a CAKE! Cake makes everything better, especially if it’s creamy!
I got the idea to make a coffee cake for my MS muesli fund-raiser from the talented Thida Bevington. She donates her coffee cake to a tea room run by volunteers for the elderly, so I thought in solidarity I will make her coffee cake for a good cause too. I left the nuts out of the recipe because I was already serving lots of nuts in my food. There is no doubt, this has to be one of the BEST coffee cakes I have ever tasted. However, I do prefer my cakes moist, so once the cake was baked and cooled I added Irish baileys cream mixed with weak coffee, to moisten the cake, YUUUUMMMM. I am not a fan of butter cream, so I used vanilla pudding with thickened cream mixed with coffee granules to smother the layers of cake on the inside and used chocolate pudding mixed with thickened cream for the outside.
Ingredients Cake
350g soft butter
350g caster sugar
7eggs
24g finely ground instant coffee
3-4 teaspoons boiling water
350g self-raising flour
Coffee Cream
1 (80g) packet vanilla pudding (by Osem)
1 cup milk
1 1/2 cups thickened cream
2-3 teaspoons caster sugar
1/2-1 teaspoon coffee granules I just tasted the cream mixture to see if it was to my liking. 1 teaspoon was enough for me.
Chocolate Cream
1 packet (80g) chocolate pudding (by Osem)
1 cup milk
1 1/2 cups thickened cream
2 teaspoons sugar
Method
Cake
Heat the oven to 180c.
Line 2 X 20cm round cake tins with baking paper. (I used a 24cm round cake tin and cut the cake in half.)
Using an electric mixer, beat butter and sugar until nice and fluffy. Continue beating as you add eggs one at a time.
Dissolve coffee in boiling water (consistency should be thick but smooth) and add to egg mixture.
Lower speed and add flour slowly, once you’ve added all the flour increase the speed and mix until well combined.
Divide batter evenly between the two cake tins and bake for approx 30 minutes or when a skewer comes out clean.
Cut a thin layer off the top of the cake so it’s flat and even.
Coffee Cream
In a mixing bowl, whisk all of the ingredients together until firm. I suggest you start with 1/2 teaspoon of coffee and taste to see if it’s to your liking. If you want it stronger, add the second half or more and whisk until blended.
Chocolate Cream
In a mixing bowl, whisk all of the ingredients together until firm.
Cover the top layer of the bottom cake with coffee pudding.
Place the second cake on top and evenly cover the cake with chocolate pudding.
I used a piping bag to decorate the top.
Love,
Nava
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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