Coffee Fudge Cake with a Versatile Coffee Fudge Icing

I absolutely love coffee cake. I don’t make it as often as I’d like though as I tend to bake cakes that everyone in my house will eat, and my son detests coffee! Luckily for me, it is a good friend’s favourite cake so I can make one and give her half of it. Sharing is caring, as they say. Whoever they are. But anyway, as I’m in a sharing kind of mood, I thought I’d share this scrumptious recipe with you. I don’t know where the recipe originally came from, but a friend gave it to me after I fell in love with the cake when she made it. She has a huge folder of recipes and this one was handwritten in there from about 20 years ago, so no idea where it is from.

This makes a delicious, fairly dense cake which is flavoured with Camp Coffee, a chicory and coffee essence. It tastes exactly like coffee though. I keep a bottle of Camp Coffee in my house just to make this cake as it is perfect for it. The cake is filled and topped with a coffee fudge icing which I could quite happily eat straight out of the bowl. The icing sets to a fudge-like consistency which is so irresistible. I top mine with chopped walnuts as coffee and walnut is such a classic combination, but you can leave the nuts out if you don’t like them.

As the cake is quite dense, it is ideal for baking in a bundt pan, as it will hold it’s shape beautifully. The icing would pour down over the bundt perfectly and then set in all the crevices. I do usually make it as a bundt but decided to do it in a normal cake tin this time, as not everyone has bundt pans in their cupboards.

A quick word about the icing… the longer you beat it, the thicker it becomes as it cools down. This is fine if you are spreading it on a normal cake. If you want to use it to pour it over a bundt though, you’ll need to beat it until it thickens slightly but is still fairly runny. It will start to firm up as it hits the cold cake, so you don’t want it too thick beforehand. Also, because it sets as it cools, do not make this until your cake is cool and you are ready to use it. It will just go too hard if you leave it on the side while your cake cools.

You could use the icing for many other things as well as this cake. It would be delicious poured warm over ice cream, although you wouldn’t need to make as much. You could use it as a layer in a chocolate and coffee tart or to top a traybake. You could use it as a filling for doughnuts. The list is endless. It is ideal for so many things as it sets so well. You could even let it firm up a bit and then roll into balls, flatten, cover in chocolate and there you have delicious coffee cream truffles!

 

COFFEE FUDGE CAKE

FOR THE CAKE:

170g unsalted butter, softened

170g soft light brown sugar

3 large eggs, beaten

2 tbsps Camp Coffee (or coffee essence)

170g self-raising flour, sifted

 

FOR THE ICING:

55g unsalted butter

110g soft light brown sugar

3 tbsps Camp Coffee (or coffee essence)

2 tbsps single cream

200g icing sugar, sifted

 

TO DECORATE (OPTIONAL):

50g chopped walnuts

 

TO MAKE THE CAKE:

  • Preheat oven to Gas Mark 4/ 180C conventional/ 160C Fan oven. Grease and line a 20cm cake tin, or 2 x 20cm sandwich tins. (I prefer to make it in one deep cake tin).
  • Cream together the butter and sugar until pale and fluffy. Gradually add the eggs and Camp Coffee/coffee essence. (If it looks like the mixture is starting to curdle, add a spoonful of the flour and continue mixing until it is smooth again).
  • Tip the flour in to the bowl and, using a large spoon or spatula, gently fold it in until it is all combined and there are no lumps of flour.
  • Pour the mixture into your prepared tin(s). If baking it in one tin, bake in the centre of the oven for 35-40 minutes until springy to touch and a skewer inserted into the middle comes out clean. If baking it in 2 tins, bake for around 20 minutes, or until springy to touch and a skewer comes out clean.
  • Leave to cool in the tin(s) for 5 minutes then turn out on to a wire cooling rack to cool completely.
  • If you have used one tin, split your cake in half horizontally when it is cool.

TO MAKE THE ICING:

  • Place the butter, sugar, Camp Coffee/coffee essence and single cream into a saucepan, and stir over a low heat until the sugar dissolves. Bring to a boil and then simmer for 3 minutes, stirring occasionally.
  • Remove from the heat and gradually add the icing sugar, mixing well after each addition. Beat with a wooden spoon until all the lumps disappear and the mixture is smooth and silky.
  • Continue beating for about 2 minutes until the icing is thick enough to spread. Use immediately.

TO ASSEMBLE THE CAKE:

  • Place one layer of the cake on your serving plate. Pour half of the coffee icing on to it and spread all over evenly. Place the other cake layer on top, and pour the rest of the icing on top of this. Spread evenly to completely cover it. (If the icing is getting too thick, dip your palette knife or spatula in warm water to make the spreading easier).
  • While the icing is still wet, sprinkle the chopped walnuts over, if using.

 

I hope you love this as much as I do. If you like coffee, I think you’ll become a little bit addicted to the icing! Enjoy πŸ™‚

 

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