I had such a lovely weekend back home in Bournemouth celebrating my sister's birthday, seeing friends and, most importantly, getting lots of cuddles with my beautiful, cheeky niece. I was in charge of cake, I was okay with that, but wanted to try something new. Something my sister would LOVE. So I combined her standard coffee shop order, into cake, added chocolate and this was the result. Didn't turn out too bad for a 6am job.
There is something so tantalisingly good about these three ingredients together, Starbucks have made millions on it after all. It works in liquid format, and it also works in cake format. The chocolate comes through very subtly, but I think that's right otherwise this cake would be far too sickly. I urge you to try it and tell me what you think.
3 large eggs, weighed (with shells on)
Same quantities (in grams) in sugar, self-raising flour, and unsalted butter (at room temp)
5 tsp cocoa powder
125 ml instant coffee, cooled
125g cream cheese
300g icing sugar
4 tbsp caramel, plus extra for decorating - I made my own using the same recipe from my Millionaire Shortbread, but canned would be fine.
Preheat oven to 180c and grease the cake tins
In a food processor blend together the eggs, sugar, flour and unsalted butter until combined and smooth.
Add in the cocoa powder and 3 tablespoons of the instant coffee and blend again until both are mixed in well.
Divide the mixture between two 8 inch cake tins, and place in the oven for 20-25 minutes until fully cooked (stick a knife in the middle, and if it comes out clean, it's done!)
Leave to cool on a wire rack and meanwhile make the caramel according to instructions.
Leave the caramel to cool and mix the cream cheese and icing sugar until thick and fluffy in a food processor. Stir in the cooled caramel.
With a pastry brush, brush the middle layer of the cake with the leftover coffee, then top with frosting, and then a swirl of caramel. Pop the second cake on top and repeat the process.
Best served with a big mug of tea.
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