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44 ratings

Recipe by Jane Hornby

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1. Video tutorial: Lining a cake tin

1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
3. While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

Per serving

559 kcalories, protein 5g, carbohydrate 48g, fat 39 g, saturated fat 23g, fibre 1g, salt 0.72 g

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Results 21-40

• Lily

  29 March 2008

  Lily rated and commented on this recipe

  

  Sorry, forgot my rating.

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• Ellie

  30 March 2008

  Ellie rated and commented on this recipe

  

  yummy scrummy - and i don't like coffee!!

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• Rach

  13 April 2008

  Rach rated and commented on this recipe

  

  One of the staff at work brought this in. It was absolutely gorgeous!

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• Nemnem

  23 April 2008

  Nemnem rated and commented on this recipe

  

  I made this for my boyfriend to take to work and it was a big hit. I dont actually like coffee so it was hard for me to tell how strong to make it. I used 4 heaped teaspoons of instant for the 200ml and apparently it could have done with being a bit stronger. Next time I would not do the bit where it tells you to spoon some coffee over the cooked cakes as it made the cake go soggy. But apart from that everyone liked it.

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• Anne

  24 April 2008

  Anne commented on this recipe

  Made it for hubby's birthday as he's a coffeeholic! Went down very well. Wasn't sure about putting it in the fridge, but it tasted great, right down to the third day (only two of us so it did last the course!) Would definitely make it again.

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• Anne

  24 April 2008

  Anne rated and commented on this recipe

  

  Sorry, forgot to give it stars! Five.

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• Anne

  24 April 2008

  Anne commented on this recipe

  Nemnem - if you sprinkle the coffee over the cake (as the recipe says) rather than spoon it, you should find that it doesn't go soggy.

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• Louise

  26 April 2008

  Louise rated and commented on this recipe

  

  Truly gorgeous, I made this for a mommy and baby group so i ground the wlanuts to prevent any choking and it worked well IE it went down well and no one choked!

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• victoria

  30 April 2008

  victoria rated and commented on this recipe

  

  I made this cake today to try it out for my friend's birthday on Sunday. Best cake ever made. Made a few changes due to inavailability of some ingredients. I used half caster sugar and half dark brown sugar instead of light soft brown sugar. I used 5 med eggs instead of 4 lrg eggs. No walnuts. I used 5 tsp of instant coffee. For frosting i only used 325gms of mascorpone with the same amount of sugar. It worked really well. Highly recommended even for first timers. Very easy. Absolutely delicious. PERFECT CAKE!!!!

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• Winks

  07 May 2008

  Winks rated and commented on this recipe

  

  I made this cake for a colleague's 40th birthday cake order! I chose it because of the comments above and had never made it before - it was very simple to make and looked lovely. Had great comments about it, one being it was "very tiramisu like and delicious" and another not quite so good in that it was "soggy so needed a fork" - couldn't quite make out if that was a complaint - cheeky madam. But with comments like "everything about it was spot on" I think it was an overall hit. Just to clarify - the sprinkling of the coffee (I spooned it carefully) - how does one go about sprinkling? Answers appreciated - sorry if I'm being thick. One more thing I wish I had gradually added the last of the coffee to the frosting as I could have had it a little less loose.

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• sally

  13 June 2008

  sally rated and commented on this recipe

  

  This is one of the yummiest, scrummiest cakes I have ever eaten. It was absolutely beautifully light, extremely easy to make (I used very strong cafetiere coffee....4 heaped tablespoons of coffee to my 200mls!). I used a teaspoon to trickle over the coffee on the sponges and it did not go soggy at all. I did halve the marscapone and only filled the middle as I knew that the top covered as well would be too much for me. If i could give this cake more stars I definitely would!

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• hstanton

  06 July 2008

  hstanton rated and commented on this recipe

  

  lovely cake but NOT 5stars -could think of many others that deserve 5 star rating. not so keen on the mascarpone topping. If made again would use a cream cheese and icing sugar. ps Don't forget to turn cakes upside down before adding coffee to soak in! nice and easy and quick though

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• hstanton

  06 July 2008

  hstanton commented on this recipe

  Also forgot to add - if you do not have a food processor much easier to bash nuts with rolling pin inside plastic bag!

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• get cooking

  09 July 2008

  get cooking commented on this recipe

  delicious- beats any old coffee cake!

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• Sue

  11 July 2008

  Sue rated and commented on this recipe

  

  I made this cake to take into work as a treat and it was very well received. Even people who don't like coffee ate it and made positive comments. Will make again I'm sure

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• Ericka

  04 September 2008

  Ericka commented on this recipe

  I made this cake for a village open gardens day. It got fantastic comments, and has become a favourite of mine. I love the flavour of coffee and the maarsapone makes the frosting delicious!

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• Linda

  14 September 2008

  Linda commented on this recipe

  I've made this cake many times and it always goes down well, tastes gorgeous and marscapone frosting makes a change from sweet butter icing. I'm always asked to make it again!! I made this recently for a bbq but made it in a traybake tin 11" by 7"" size and spread the icing over the top, made it much easier to cut and went further too.

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• Linda

  14 September 2008

  Linda rated and commented on this recipe

  

  forgot to rate it, 5 stars definately

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• zelda

  19 September 2008

  zelda rated and commented on this recipe

  

  tried and tested out on my friends they thought it was really good, I left out the nuts but still the best i have baked in a while..........

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• Linzi

  11 November 2008

  Linzi rated and commented on this recipe

  

  Mmmmmmmmmmmmmmmmm ! ! ! ! fantastic cake and easy to make i will be making it again and again thats for sure

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Ingredients

• 250g pack butter , softened
• 250g light soft brown sugar plus 2-3 tbsp
• 300g self-raising flour
• 4 eggs , beaten
• 50g walnuts , toasted and finely chopped (a food processor is easiest), optional
• 200ml very strong coffee (made fresh or with instant), cooled

FOR THE FROSTING

• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Cake base only

Ingredients

• 250g pack butter , softened
• 250g light soft brown sugar plus 2-3 tbsp
• 300g self-raising flour
• 4 eggs , beaten
• 50g walnuts , toasted and finely chopped (a food processor is easiest), optional
• 200ml very strong coffee (made fresh or with instant), cooled

FOR THE FROSTING

• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate

Per serving

559 kcalories, protein 5g, carbohydrate 48g, fat 39 g, saturated fat 23g, fibre 1g, salt 0.72 g

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