- 360 g cake flour
- 4 t baking powder
- 1/2 t salt
- 1/2 cup hot water
- 4 T granules of instant espresso
- 1 1/2 cups buttermilk
- 300 g sugar
- 6 free-range eggs
- 1/2 cup olive oil
- 2 t vanilla extract
- For the buttercream
- 1/4 cup cream
- 3 T granules of instant espresso coffee
- 300 g room temperature butter
- 240 g icing sugar
Preheat the oven 180°C. Sift the flour, baking powder and salt into a mixing bowl.
Mix the water and instant espresso granules until the granules are dissolved.
Place the coffee, buttermilk, sugar, eggs, olive oil and vanilla in a mixing bowl and mix well using an electric hand-mixer.
Add the dry ingredients to the wet ingredients and mix at a low speed using the electric hand-mixer.
Divide the batter between 2 x 21 cm greased springform tins. Bake for 1 hour, or until a skewer inserted comes out clean. 5 Allow to cool slightly before removing from the tins and cooling on a wire rack.
Sandwich the cooled coffee cakes with a thick layer of buttercream. Use the remaining buttercream to decorate the top of the cake.
To make the buttercream, heat the cream and 3 T coffee granules in a saucepan until just simmering and the coffee has dissolved. Remove from the heat and allow to cool. Cream the butter and icing sugar using an electric hand-mixer until pale and fluffy. Slowly pour in the cooled cream-and-coffee mixture while mixing at a slow speed. Once all the cream has been added, beat at a high speed until the icing is creamy, smooth and fluffy.
Cook's note: This cake is even better the next day. The olive oil makes it super moist.