For the sponge
- 200g butter, at room temperature
- 200g light muscovado sugar
- 3 large eggs
- 225g self-raising flour
- Pinch of salt
- 3tbsp milk
- 2tbsp coffee granules
For the coffee buttercream
- 100g butter, at room temperature
- 200g icing sugar
- 2tsp coffee granules, dissolved in 1tbsp warm water
- Preheat the oven to 180°C/fan 160°C/Gas 4. Line the base of your brownie tin with baking paper.
- Beat the butter for a few seconds in a large mixing bowl to soften it, then add the sugar. Beat well until light and fluffy, using a hand-held electric mixer or wooden spoon. Beat in the eggs one at a time, beating well between each addition.
- Sift the flour and salt into the bowl, then fold it in gently using a large metal spoon. Do not beat the mixture at this stage. Warm the milk a little, then blend in the coffee granules until smooth. When cooled, add to the cake mixture and stir through gently.
- Tip the mixture into the prepared tin and level the surface with a palette knife or the back of a spoon. Bake in the centre of the oven for 35-38 minutes, until risen and springy when touched lightly. Cool in the tin for 10 minutes, then carefully turn out onto a wire rack and remove the lining paper. Leave to cool completely.
- For the buttercream, beat the butter in a large mixing bowl until creamy, then gradually beat in the icing sugar until light and fluffy. Stir in the cooled coffee mixture, then use to decorate the top of the cake.
Cook’s Tips: For coffee and walnut cake, add 80g chopped walnuts to the cake mixture at the same time as the dissolved coffee granules. Decorate the iced cake with a few walnut halves too.