Coffee Cake for World Baking Day
Here’s our latest recipe for you to try. As always, let us know how you get on! Even better… take some photos of your cakes and tag us @twochimpscoffee or use the hashtag #twochimpscoffee. Your image might even get selected in our monthly draw. If so, we’ll send you out some free coffee… happy days!
TO MAKE OUR TWO CHIMPS COFFEE CAKE
For the Coffee (On this occasion there are no other brands available?)
·8tbsp Freshly Roasted Two Chimps coffee, ground for a cafetiere was our choice for today
·300ml of boiling water
·Caster sugar (for your coffee syrup)
To make the coffee, we used a Cafetière and divided it into three to use on each part of the recipe, but you could use any brew device you fancy. For instance, three double shots of espresso should also do the trick.
First, make your batch of strong coffee, this will be enough for the whole recipe….. but make sure you make extra for you to enjoy as well…yay
We always use the 2-2-2 method for brewing with a cafetière.
For the Coffee syrup
Put 1/3 of your coffee, plus the same amount of sugar into a saucepan and bring to the boil, stirring gently to dissolve the sugar. Simmer for ten minutes until you reach a perfect syrupy texture.
For the Sponge
- 140g plain flour or a mix of plain and wholemeal, or you can use spelt.
- 2tsp baking powder
- 120g caster sugar (Preferably golden but white or brown is ok too)
- 150g butter
- 2 eggs
- 1tsp vanilla extract
- 80g pumpkin seeds (or crushed walnuts if you prefer)
- 1/3 of your coffee
Preheat your oven to 165˚c (fan) and butter two 15cm loose bottom cake tins. Add buttered baking parchment in the bottom of each.
Combine the flour and baking powder in one bowl and then lightly beat the eggs with the vanilla extract in another and set aside.
Next, beat the butter and sugar together until pale and fluffy, then alternate between adding a little flour and little of the egg mixture until all mixed together.
Stir through the nuts or seeds, along with your coffee, and divide the mix between the two tins.
Bake for around 15 minutes or until a skewer comes out clean.
Remove from the oven but leave them in the tins. Prick holes in both cakes with a skewer and pour your coffee syrup over the sponge. Leave to cool.
For the Icing (…the best bit; nom nom nom)
- 150ml Double cream
- 200g mascarpone (or more double cream)
- 2 tbsp icing sugar
- 1/3 of your fresh coffee
First, stir the icing sugar into the coffee until it has all dissolved.
Whip the double cream until it just starts to create firm peaks. You can do this by hand or using a machine, whichever you prefer.
Stir in the mascarpone, then gradually stir in the coffee. You may not need to add all of the coffee mixture; you don’t want your icing too runny; go by taste and consistency.
Make sure your cake is cool before moving onto the next stage, why not have another cup of coffee while you’re waiting?
Time to assemble your cake, use half the icing mix for the middle and half for the top.
And there you have it; the tastiest coffee cake you will ever make. If you choose to eat all of the cake in one day, we don’t blame you. It will keep in the fridge for a couple of days if not.
Want more recipes? Check these out:
If you want to try this out for yourself but don’t have any coffee?
Don’t panic, head over to our shop today to grab a bag, and with FREE first class delivery on all orders, your freshly roasted Two Chimps coffee will be with you in no time.
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