Mochaccino Cake

I saw a Jamie Oliver cake recently that I liked the look of being a fan of coffee cakes so I decided to modify it slightly and make my own version.  If your buttercream is a little thick dilute it with something creamy, I used Baileys to good effect!

MOCHACCINO CAKE

 

 

• 225g butter, softened
• 225 golden caster sugar
• 4 eggs
• 50g ground almonds
• 200g self raising flour
• 1 tsp baking powder
• 150ml espresso
• 2 tbsp. Kahlua or other coffee liqueur
• 1 tsp vanilla extract

 

Buttercream

• 100g butter, softened
• 200g icing sugar
• 150g plain chocolate, melted

 

Preheat your oven to 180C/350F/Gas 4

Grease and line the base of two round 20cm (8") cake tins

Cream the butter and sugar till fluffy then beat in the eggs

Fold in the almonds, flour, baking powder and a pinch of salt, until just incorporated

Stir in the espresso with the Kahlua and vanilla

Divide evenly between the tins and bake for 20-25 minutes till a skewer comes out clean from the middle

Don't overcook this cake, moistness is the key

Cool on the tins for five minutes then turn out to cool completely on a rack

 

To make the buttercream
Cream the butter and icing sugar till smooth and creamy then beat in the sugar
If too thick to spread easily dilute with something creamy
Spread half the buttercream over one half of the cake
Place the other half on top and spread the rest of the buttercream over the top
Sprinkle with cane sugar for a little crunch if desired