Last year I decided to get my fund raising hat on and host a Coffee Morning for Macmillan Cancer Research, and in an hour we raised just over £150. Every little helps right? So this year I decided to do it again and invite all my work colleagues to come have a couple of slices of goodness, a pot of coffee and donate some of their hard earned cash.
If you’re planning on hosting your own coffee morning – which I definitely think you should – I’ve put together the recipe to a gorgeous coffee and chocolate cake I made recently. My friends and family have been kind enough to “test” the cake and it seemed to get the thumbs up for everyone.
I know you don’t need me to sit here and relay statistics to you but the sad reality is you will know someone who’s been effected by cancer. When my dad was diagnosed with bowel cancer, it was charities like Macmillan which helped him. Anyway, scroll down for the recipe to this tasty little number and let me know how yours turns out if you decided to give it a go.
For the sponge
50 grams walnut pieces
225 grams caster sugar
225 grams soft unsalted butter (plus
some for greasing)
200 grams plain flour
2 teaspoons instant coffee dissolved in 1 tablespoon boiling water
2 ½ teaspoons baking powder
½ teaspoon bicarbonate of soda
Half a cup of chocolate chunks (suitable for baking)
4 large eggs
1 – 2 tablespoons milk
For the buttercream frosting
350 grams icing sugar
175 grams soft unsalted butter
2 ½ teaspoons instant coffee dissolved
in 1 tablespoon boiling water
chocolate stars for decoration
- Preheat the oven
to 180°C/gas mark 4/350°F.
- Butter two 20cm
/ 8inch sandwich tins
- Combine the
chocolate chunks, sugar, 225g butter, flour, dissolved instant coffee, baking
powder, bicarb and eggs and process to a smooth batter.
- Add the milk to
loosen the cake mixture: it should be a soft, dropping consistency, so add more
milk if you need to.
- Divide the
mixture between the 2 tins and bake in the oven for 25 minutes, or until the
sponge has risen and feels springy to the touch.
- Cool the cakes
in their tins on a wire rack for about 10 minutes, before turning them out onto
the rack and peeling off the baking parchment.
- When the sponges
are cool, you can make the buttercream.
- Pulse the icing sugar in the food processor until it is lump
free, then add the butter and process to make a smooth icing.
- Dissolve the
instant coffee powder in 1 tablespoon boiling water and add it while still hot
to the processor, pulsing to blend into the buttercream.
- If you are doing
this by hand, sieve the icing sugar and
beat it into the butter with a wooden spoon.Then beat in the
hot coffee liquid.
- Place 1 sponge
upside down on your cake stand or serving plate.
- Spread with
about half the icing; then place on it the second sponge, right side up (i.e.
so the 2 flat sides of the sponges meet in the middle) and cover the top with
the remaining icing in a ramshackle swirly pattern.
- Gently press the
chocolate decorations into the top of the icing all around the edge of the
circle about 1cm apart.