Coffee Butter Cake

Source
A Cook's Book of Decadence: Chocolate Coffee Caramel

Serves
18-20

Ingredients

310 ml buttermilk
2 tbsp instant coffee powder
160 g unsalted butter, softened
385 g light brown sugar
2 large eggs, lightly beaten
310 g plain flour
2 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt

Coffee Butter Cream

2 tsp instant coffee powder
185 g unsalted butter, softened
1 tsp natural vanilla extract
280 g sifted icing sugar

Method
1. Preheat the oven to 180C. Lightly grease a 33 x 23 x 5 cm baking tin and line with baking paper.
2. Combine the buttermilk and 2 tbsp of the coffee powder in a bowl.Beat the butter and the brown sugar in a large bowl using electric beaters until combined. Add the eggs gradually, beating after each addition.
3. Combine the flour, baking powder, soda and salt. Stir the flour mixture and buttermilk mixture alternatively into the butter mixture. Spoon into the prepared tin and smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin for 10 minutes then turn onto a wire rack to cool.
4. To make the coffee butter cream, dissolve the coffee powder in 1 tbsp of hot water. Using electric beaters, mix the butter, coffee mixture and vanilla in a bowl until well combined. Gradually add the icing sugar, beating until smooth. Spread over the cake using a flat-bladed knife.