By: Alwaysfixin
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Ingredients
Serves Tool
Serves To:USMetric| 1 | Cup(c) | superfine granulated sugar | |
| 12 | chocolate covered coffee beans | ||
| 2 | Cup(c) | powdered sugar | |
| 8 | Ounce(oz) | butter | |
| 2 | Tablespoon(T) | boiling water | |
| 1 | Tablespoon(T) | coffee essence | |
| 2 | Teaspoon(t) | coffee essence | |
| 1 | Cup(c) | confectioners' sugar | |
| 4 | Tablespoon(T) | butter | |
| 2 | Cup(c) | plain white flour | |
| 1/3 | Cup(c) | coffee essence | |
| 4 | eggs | ||
| 1 | Teaspoon(t) | baking powder |
Preparation
Preheat the oven to 350°F. Line the bottom of two 8 inch pans with parchment paper. Brush the bottom and sides with melted butter and dust with flour. Cream the butter until soft. Add the sugar and beat until pale and light in texture. Beat the eggs and add to the mixture, bit by bit, beating well between each addition. Sieve the flour with the baking powder and stir gently into the cake mixture. Finally add the coffee essence. Spoon the mixture into the prepared pans and bake for about 30 minutes. Cool the cakes on a wire rack. To make the filling: Cream the butter with the sieved confectioners' sugar and add coffee essence to taste. To make the icing: Sieve the confectioners' sugar into a bowl. Add coffee essence and enough boiling water to make icing the consistency of thick cream.
When the cakes are cold, sandwich them together with coffee butter cream. Ice the top and sides with coffee glace icing. Decorate with the chocolate coffee beans.