For this cake I used Yo’s Ultimate Chocolate Cake recipe because I love her and her YouTube channel, and after making the cake for the first time a few weeks ago I realised my life was changed! It’s moist, rich and just delicious!
Other than knowing what cake recipe I’d be using, I didn’t actually plan what filling to use or how to decorate the cake before starting it. It was only last minute that I decided to add the flavour of coffee by adding instant coffee to the cake batter and the icing. I then sprinkled crushed Kinder Buenos in the middle to add a hazel nutty flavour.
I had wanted to make a ganache to pour over but ran out of time as this was part of my GBBO Showstopper Challenge. Maybe next time.
First I creamed together the butter and sugar till pale, whipped and fluffy.
To a heatproof bowl, I added the cocoa powder, instant coffee and boiling water and carefully whisked till smooth. I let this cool whilst the butter and sugar was whipping.
I mixed the plain flour, bicarb, baking powder and salt together in a separate bowl.
I added the eggs to the butter and sugar, 2 at a time and mixed to combine completety. I then alternated adding the dry ingredients, the cocoa liquid and the other eggs and so on until all the ingredients were used up it formed a rich dark brown cake batter.
I evenly divided this between 2 lined 9″ cake tins and baked at 180°C for 35 minutes till a skewer came out out clean from the centre. I left this to cool completely.
For the icing I beat the softened butter till light and whippy.
I beat in the icing sugar, cocoa powder, instant coffee, and melted chocolate till smooth.
To construct, I levelled the tops off each cake. I then spread the icing on top of one cake, sprinkled on crushed Kinder Buenos, the placed the second cake on top. I piped on some more icing, then topped with chocolate coated coffee beans.
- For the chocolate coffee cake
- 340g unsalted butter, softened
- 750g caster sugar
- 190g cocoa powder
- 2tbsp instant coffee
- 700ml boiling water
- 6 eggs
- 510g plain flour
- 1tbsp bicarbonate of soda
- ¾tsp baking powder
- 1tsp salt
- For the chocolate coffee buttercream:
- 200g unsalted butter, softened
- 600g icing sugar
- 50g cocoa powder
- 100g dark chocolate, melted
- 2tbsp instant coffee
- (optional: chocolate coated coffee beans and crushed Kinder Bueno)
- Preheat the oven to 180°C.
- In a bowl, gently whisk together the cocoa powder, coffee and boiling water to mix. Leave to cool slightly.
- In another large bowl, cream together the butter and sugar till pale and fluffy.
- Add 3 eggs and mix till completely incorporated.
- Add half the chocolate mixture and stir in.
- Add half the flour and fully combine.
- Repeat with the other half of the eggs, chocolate mix and flour, making sure to fully incorporate before adding the next.
- Divide the batter between two lined 9″ round cake tins.
- Bake for 30-40 minutes, until a skewer comes out clean from the centre.
- Set aside to cool completely.
- Beat the butter till soft and whipped. Add the icing sugar and cocoa powder and beat together to combine.
- Add the cooled melted chocolate and whip till light and fluffy.
- Level the tops of the cakes with a serrated knife.
- Spread, or pipe, the icing onto the top of one cake.
- Sprinkle crushed Kinder Bueno on top, before placing the second cake on top.
- Decorate with more buttercream and chocolate covered coffee beans.
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