I have been raking through my cupboards and came across some chocolate coffee beans I had ordered so putting them to use I made a classic coffee cake.

This cake has a rich coffee flavour going through it and is a hit with coffee lovers


  • 250g butter / margarine / Dairy free version
  • 200g caster sugar
  • 60g golden syrup
  • 4 large eggs
  • 250g gluten free self-raising flour
  • 1 level tsp baking powder ( gf )
  • 3tbsp coffee essence (Camp coffee)
  • 200g unsalted butter / margarine / dairy version.
  • 400g icing sugar
  • 2-3tbsp coffee essence
  • 2tsp cocoa powder, for dusting
  • Chocolate covered coffee beans
  • 2 x 20cm (8in) sandwich tins, buttered and base-lined


  • Set the oven to 190C, 375F, gas 5. Put the butter, sugar, syrup and eggs in a large mixing bowl. Sift in the flour and baking powder, and add the coffee essence. Whisk together for 1-2 mins until the mixture is smooth, light and fluffy.
  • Divide the mixture between the two tins and spread evenly. Bake in the centre of the oven for 25-30 mins, until well-risen and firm to the touch. Turn the cakes out on to a wire rack to cool.

To make the filling

  • Beat the butter, icing sugar,
  • coffee and 2tbsp water together until smooth, light and fluffy.
  • Place one of the cakes on a flat serving plate and spread with half the buttercream.
  • Place the second cake on top and spread with the rest of the buttercream, swirling the top.
  • Dust with cocoa powder.
  • Decorate with chocolate coffee beans
  • Slice to serve. Store in an airtight container. It will keep for a couple of days.

This cake goes well with a cuppa and enjoy x

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