Espresso Layer Cake

So there was a birthday coming up, and i was asked kindly to make a cake.

I had tried and failed in trying to come up with the perfect cake for the occasion.

Anyway, a few years back i made these.... Espresso Cupcakes

Not to blow my own trumpet so to speak, but these we delish!

So, i figured, i had to make these into a layer cake.

Makes a 3 layered cake

You will need.

• 3 10'' cake pan
• Mixer or you can do this by hand- its hard work!
• Scales

Ingredients for both the cake and the buttercream...

Cake

• 300ml milk (whole is better, but semi skimmed will work just as well)
• 30g instant espresso powder
• 160g unsalted butter
• 560g caster sugar
• 480g plain flour
• 2 tbsp baking powder
• 4 large eggs

Buttercream

• 35-40ml milk
• 15g instant espresso powder
• 500g icing sugar
• 240g unsalted butter

Preheat your oven to 180c

Line all 3 pans with greaseproof paper and grease well

Heat the milk in a saucepan with your instant espresso powder and warm through- do not let it boil

Meanwhile add all you dry ingredients into your mixer and mix well until all combined. 

Take the milk off the heat and let to cool down before adding along with your eggs.

Either mix by hand here or on a slow setting until everuthing has come together, before dividing into the pans.

Cook for around 20- 25 mins until brown on the top. 

Leave to cool in their pans, before turning out to cool completely on a wire rack

Repeat the 'espresso milk' process like you did for the sponges

Take either your cake board or stand, and spread a tablespoon of the buttercream evenly between the layers, and use the rest to completely cover your cake

You could leave the sides free of the icing, but its up to you!

Also you could top with shaved chocolate, coffee beans or any other decoration that comes to mind

Here is my finished cake...

Have a great rest of the week!

Ta xx