Classic cake recipe for 4 - 8 people, takes only 17 mins; recipe has golden caster sugar, butter, egg, self-raising flour, espresso, coffee bean, butter, icing sugar, espresso and plain chocolate.
Little coffee cakes
Course: Classic cake
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Egg: 3 large eggs
- Butter: 140g butter, softened
- Self Raising Flour: 140g self-raising flour
- Golden Caster Sugar: 140g golden caster sugar
- Icing Sugar: 200g icing sugar
- Plain Chocolate: 50g plain chocolate, melted
- Espresso: 2 tbsp instant espresso mixed with 1 tbsp water
- Coffee Bean: few chocolate-coated coffee beans, to decorate (optional)
Directions
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
