Ingredients
- 3/4 cup hot brewed coffee
- 3/4 cup cocoa powder
- 1 cup butter, softened
- 2 cups brown sugar
- 3 eggs
- 1 tbsp vanilla extract
- 4 tsp instant coffee powder
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Coffee Butter Icing:
- 1 cup butter, softened
- 2 cups icing sugar
- 1 tbsp vanilla extract
- 2 tbsp instant coffee powder
- 2 tbsp cocoa powder
Preparation
Preheat oven 350 ˚F (180 ˚C).
In a bowl, whisk coffee and cocoa powder until smooth and let cool.
In a large bowl, using electric mixer beat butter and sugar until fluffy. Add the eggs one at a time, Add the vanilla and coffee granules and stir to dissolve. Pour into butter mixture and mix well.
In another bowl, whisk together flour, baking soda and powder and salt. Stir into butter mixture alternately with cocoa mixture, making three additions of flour and two of cocoa mixture. Spread evenly into 2 greased cake pans.
Bake for about 30 minutes or until the cake tester inserted comes out clean. Let it cool for 10 minutes. Remove from cake pans and let cool completely.
Coffee Butter Icing:
In a large bowl, using electric mixer beat butter until almost white. Beat in icing sugar, cocoa powder, coffee powder and vanilla extract smooth; set aside.
Cake assembling
Place one layer on cake plate spread half of the icing to the edge. Top with second layer and remaining icing and make decorative swirls with icing. Sprinkle some grated chocolates or chocolate vermicelli. Chill in refrigerator for 10 minutes before serving.
