Who doesn't enjoy the romantic whiff of dark coffee brew? Coffee shops have become an universal phenomenon. Working, chatting, catching up, meeting, being alone, thinking, doing nothing...all of these qualify for a shortie or a longie at a coffee shop.
At a tea at Kavery's we had this lovely coffee cake. I am anyway a black coffee fan, It was love at first taste.
Take 150g each of castor sugar, butter, flour, 3 eggs, 1 and 1/2 tsp baking powder, 1 tbsp of coffee and 1 tbsp of hot water to dissolve coffee. Use a whisker and cream the butter till it is soft. Once creamy, add the castor sugar and mix well. Separate the eggs and beat them separately for 4 mins each, if you are using an electric whisker. In another bowl fold in the baking powder with the flour. With a flexi spatula add the flour mix to the creamed sugary butter. Smoothly mix the batter till the flour folds in completely with the butter-sugar mix. Now, dissolve the coffee in the hot water and once done add this to the batter. Pour into your prepared baking tin. Bake at 160 degrees centigrade for 30 mins. Your itchen will be filled with a sexy subtle aroma, enjoy!
To make the icing you will need 225g icing sugar, 100g butter, 1tbsp coffee and hot water. Again cream the butter which was kept at room temperature. Once soft, fold in the icing sugar and finally add the coffee which you need to again dissolve in the hot water.
Once the cake is at room temperature, with an icing knife gently coat the cake with the coffee icing. Sprinkle some choco chips or chocolate shavings. Keep in the fridge. Whenever you are serving, take it out for a bit from the cold, slice out a delicious wedge and sway the lucky one off his or her feet!
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