Layered coffee cake

Dan’s version of his mum’s coffee cake is layered and topped with coffee-flavoured cream cheese frosting to balance out any bitterness, and then sprinkled with a sweet espresso brittle.

HANDS-ON: 20mins BAKE: 50 mins

SERVES 12

You will need: 20cm round, deep cake tins or springform tins x 2, greased, base-lined with baking paper 33 x 23cm baking tray, base ● and sides lined with baking paper

FOR THE SPONGE

● 2 tbsp espresso instant coffee powder

● 1 tbsp boiling water

● 340g unsalted butter, softened

● 340g golden caster sugar

● 6 large eggs, beaten

● 1 tbsp golden syrup

● 340g self-raising flour

● 1 tsp baking powder

FOR THE ESPRESSO BRITTLE

● 1 tsp espresso roasted coffee beans or instant coffee granules

● 60g unsalted butter, softened

● 25g liquid glucose

● 4 tsp whole milk

● 75g golden icing sugar, sifted

FOR THE COFFEE FROSTING

● 1 tbsp instant espresso coffee

● 1 tsp boiling water

● 200g unsalted butter, softened

● 180g full-fat cream cheese

● 500g golden icing sugar, sifted

Preheat the oven to 180c/fan 160/350f/gas 4.

FOR THE SPONGE

Dissolve the coffee in the boiling water and leave to cool.

Beat the butter and sugar in a stand mixer fitted with the beater attachment, on medium speed for about 5 minutes, until light and creamy. With the mixer on a low speed, gradually add the eggs, beating well between each addition.

Now add the golden syrup and prepared coffee and beat until combined. sift the flour and baking powder into the creamed mixture, and use a metal spoon to fold gently until incorporated.

Divide the mixture between the two prepared tins and bake for 30-35 minutes, until risen and a skewer inserted into the centres comes out clean.

Cool in the tins for 5 minutes,

then turn out onto a wire rack to cool coo completely. (Leave the oven on for f the brittle.)

TO TOM MAKE THE BRITTLE

PLACE the coffee beans in a resealable sandwich bag or sheet of folded baking paper. Roll a rolling pin over them to crush, then set aside.

Place the butter, glucose and milk in a small pan over a low heat and warm gently for about 1-2 minutes, just until the butter has melted. add the icing sugar and stir until completely dissolved.

Increase the heat and boil, stirring, for about 4 minutes, until the mixture has been reduced by about a third and is syrup-like and thick enough to coat the back of the spoon (it will look thick and frothy). Remove the syrup from the heat and allow it to settle to look like a thick custard.

Then, add the crushed coffee beans or instant granules and stir until evenly distributed.

Pour the mixture onto the lined baking tray and spread out quickly and evenly so that it reaches the edges of the tray.

Bake the brittle for 12-15 minutes, until golden and caramel-like. It will look bubbly, but will settle once it’s out of the oven. Transfer the tray to a wire rack for the brittle to set.

TO MAKE THE BUTTERCREAM

DISSoLve the coffee in the boiling water and leave to cool.

Put the butter and cream cheese in a mixing bowl and beat with an electric hand whisk until smooth and combined. Gradually add the icing sugar, a few tablespoons at a time, and beat with a wooden spoon for 2-3 minutes, until fluffy. add the coffee and beat well until combined.

Cut each cooled cake in half horizontally. Sandwich each cut cake with a generous amount of buttercream frosting.

Cover the top of one cake with another layer of buttercream, making sure you leave enough for a generous topping, then stack the other cake on top, giving you a four-tiered cake.

Top the cake with the remaining buttercream. Crush the brittle and sprinkle it over the top of the cake, to decorate.

You’ll have more brittle than you need — try sprinkling it over your morning porridge, or over vanilla ice cream.