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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

Latest comments and suggestions

Results 41-60

• vicki

  13 November 2008

  vicki commented on this recipe

  Lovely cake but don't make the same mistake as me and use a low fat cheese, it was far too runny!

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• Sofia

  01 January 2009

  Sofia rated and commented on this recipe

  

  Made this cake for my friend but had to have a slice ! Was very easy to make, was moist and just gorgeous ! and everyone just loved it. Can't wait to make it again

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• snoz64

  12 January 2009

  snoz64 rated this recipe

  

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• debsieeg

  20 January 2009

  debsieeg rated and commented on this recipe

  

  Lovely and light, would definitely make again but probably would only put marscapone on the top as I found it too sickly, would also make without any topping as cake was lovely and moist

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• lucysmum

  23 January 2009

  lucysmum rated and commented on this recipe

  

  A beautiful moist cake that was enjoyed by all my friends who came for coffee.The mascarpone topping is delicious but far too much, so next time I will make only half of it.

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• mssteel

  28 January 2009

  mssteel rated and commented on this recipe

  

  I've made this cake twice now and never seem to have any leftovers. Simply delicious!

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• Lorna

  05 February 2009

  Lorna rated and commented on this recipe

  

  I made this for my husband and mother-in-law and they absolutely loved it. Simple, easy to make and absolutely delicious! Thank you!

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• Gillian

  06 February 2009

  Gillian rated and commented on this recipe

  

  Wow. Delicious! Unfortunately I forgot to get mascarpone and didn't realise until I'd already baked the cake. Made coffee butter icing instead. The cake was light, moist and yummy. Will have to make another one to try the mascarpone. Shame...

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• Erica

  14 February 2009

  Erica rated and commented on this recipe

  

  this cakes really nice. wasn't sure how much coffe and water and i was to use to make 200ml so i guessed and it turned out okay. i made a different frosting because i didnt have any marscapone and it tastes lovely.

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• suesbinder

  14 March 2009

  suesbinder rated and commented on this recipe

  

  Gorgeous!!!

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• Shrimp

  26 March 2009

  Shrimp rated and commented on this recipe

  

  great coffee cake. the frosting takes this cake to another level. thank you for a great recipe.

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• x--Annabanana--x

  31 March 2009

  x--Annabanana--x rated and commented on this recipe

  

  A very scrummy cake! Perfect as an aftertoon snack.

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• Topsfizz

  30 April 2009

  Topsfizz commented on this recipe

  Wondered if I could ask a question? I am not a big coffee person, could someone suggest a good coffee to use for this recipe. I am making cakes for work to raise money for charity and thought this might be a nice change? Thanks x

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• ncsh

  24 May 2009

  ncsh rated and commented on this recipe

  

  excellent cake, just a comment about he frosting, i put half the coffee in the sponge as directed but the coffee that was left made the mascapone very runny, so it didnt 'sit' on the cake properly. will use slightly less coffee next time. delicious though.

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• Retha

  26 May 2009

  Retha commented on this recipe

  Can I used one tin and just slice the cake in half to make room for the frosting inside?

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• recipes

  20 June 2009

  recipes commented on this recipe

  Forgot to put the coffee in the cake! Sponges turned out fine though and I used coffee liquer to sprinkle on the sponges.

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• Topsfizz

  25 June 2009

  Topsfizz rated and commented on this recipe

  

  Really easy to make. Note to self - wait until the cake is really cool before putting the frosting on - apart from that got a big thumbs up. Will definitely be making this again!

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• fiona

  23 July 2009

  fiona rated and commented on this recipe

  

  Yummy cake! I only use 1 tub of mascarpone though as I feel this is enough for my liking.

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• pipa

  29 July 2009

  pipa rated and commented on this recipe

  

  I did this on two different ocassions, and everyone loved it. It is just delicious.

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• Andrea

  10 August 2009

  Andrea rated and commented on this recipe

  

  Delicious! I will definitely make this a regular weekend treat! I made it for the first time a couple of days ago. I didn't have any mascarpone, so I made a coffee butter cream frosting, which I spread thinly. Next time I will make the coffee a bit stronger as I love coffee and the flavour in the sponge was a touch too subtle (I used a good quality instant coffee and made 200ml with 6 heaped tsps of coffee). I'll also try it with mascarpone next time!

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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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