- 250g softened butter
- 250g light, soft brown sugar
- 300g self raising flour
- 4 beaten eggs
- 200ml very strong, cooled coffee
- 1 large bag toffee popcorn
- 100g chopped pecans
- 2tsp cocoa powder
- For the Buttercream
- 250g butter at room temperature
- 500g icing sugar
- 2tbsp strong, cooled black coffee
A gorgeous show-stopping coffee cake reminiscent of a classic cappuccino.
- Preheat the oven 180°c / 356°f / gas mark 4, and grease and line two 8”/20cm cake tins.
- Beat the butter and sugar together until pale and creamy. Add the eggs and flour all in one go and keep beating until evenly mixed.
- Pour in half of the coffee and mix well.
- Spoon the mixture evenly into the tins and bake for 25-30 mins until golden and well risen. When baked, turn out onto cooling racks.
- Sweeten the remaining coffee with a little sugar and sprinkle 4 tbsps over the sponges, then leave to cool completely.
- Make the buttercream by whisking the butter until light and fluffy, slowly add the icing sugar. Finally, gradually add the coffee and whisk until combined.
- Sandwich togther the the two sponges using half of the buttercream, then lightly coat the outside of the cake with the remaining buttercream, adding a ‘frilly’ edge at the top.
- Finely chop the pecans and trail them around the outside edge of the whole cake, just inside your buttercream frill to create the “crema” line of a cappuccino.
- Loosely tower the toffee popcorn in the centre and dust with cocoa as you would a cappuccino.
To take the recipe to the next level, or if your popcorn won’t stay put, mix the toffee popcorn with honey or maple syrup.
The very light buttercream coating we’re applying to the outside of the cake is called a ‘crumb coating.’