Coffie Lover's Cake

Name: Coffie Lover's Cake
Total time: 3000 s
Yield: 2 (20 cm) pans
Cuisine: American
Ingredients: 6 tablespoons instant coffee; 100 ml hot water; 250 gr butter or margarine; 250 gr caster sugar; 4 eggs; 250 gr self raising flour (I use plain flour); 2 teaspoons baking powder (I use 3 teaspoons)

Fatima Zahra @cook_4634351

Jombang East Java Indonesia

My husband really loves coffee. And this month is his bday month so I check out Titli's Busy Kitchen channel and she happened to made this very cake. The actual recipe involved the use of coffee buttercream, but my husband doesn't like too much sweet so I skip it.

Fatima Zahra @cook_4634351

Jombang East Java Indonesia

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Ingredients

50 minutes

2 (20 cm) pans

6 tablespoonsinstant coffee
100 mlhot water
250 grbutter or margarine
250 grcaster sugar
4eggs
250 grself raising flour (I use plain flour)
2 teaspoonsbaking powder (I use 3 teaspoons)

Saved

Steps

50 minutes

1

Dissolve coffee in the hot water. Set it aside.
2

In a deep bowl, mix butter & sugar until sugar is dissolved. I use a hand mixer with medium speed, about 10 minutes.
3

Add the eggs one at a time along with a spoonful of flour to avoid lumps. Mix until just combined. Do this until all eggs are incorporated.
4

Add in half of the coffee mixture & keep the other half for the buttercream. Add it alternately with the flour & baking powder. (As I don't use buttercream so I use all of the mixture, adding in 3 parts alternately with the flour.)
5

Grease two 20 cm sandwich pans (I use 4 mini loaf pans). Pour the cake batter, even out the surface.
6

Bake in a preheated oven of 180°C for 25 minutes (my electric oven takes 35 minutes with upper & lower elements).
7

When they are done, take out from the oven & let cool for 10 minutes. Then remove the pans & you can slice it.
8

Now the buttercream: mix 125 gr of butter with 200 gr of icing sugar & the leftover coffee mixture. Mix it until smooth. Apply the buttercream on top of the cake.