Coffee Crunch Cake

Nadia Naziri
Apr 4, 2021
2 min read

Updated: May 2, 2021

Ingredients

For the cake:

1 1/1 tsp baking powder 4 eggs 225g caster sugar 225g room temperature unsalted butter 225g self-raising flour 2 tbsp. instant espresso powder (more if you like it stronger) 1 tbsp. boiling water

For the icing; 350g icing sugar 175g room temperature unsalted butter 2 ½ tsp. instant espresso powder 1 tbsp boiling water

For the Nut Praline Crunch:

250g golden castor sugar

175 gm nuts

Method:

Prepare the Nut Praline Crunch:

Line a baking sheet with parchment paper and grease it.
Put sugar into a heavy pan over low heat.
Shake the pan to dissolve the sugar.
When sugar has dissolved add the nuts and mix quickly.
Quickly pour the praline out on the parchment paper and spread it out.
Cool for 30 min, then break into pieces with rolling pin.

Make the Cake:

To make this delicious coffee cake, pre-heat your oven to 160C, 325F or gas mark 3,
Grease the sides and line the bottom of two 8-inch sandwich tins.
Cream together your butter and sugar until light and fluffy.
Add the eggs, one at a time, making sure each one is well beaten in before adding the next.
Sieve in the flour and baking powder then gently fold them into the mixture.
Next, dissolve the espresso powder in the hot water then fold this into the cake batter until it is well combine and your batter is lovely light brown colour.
Divide the cake batter evenly, between your two cake tins and bake in the middle shelf of your oven for 20- 25 minutes until the sponge has risen and is springy to touch.
Once the cake is ready leave to cool in the tins for a few minutes before turning out on a wire rack to completely cool down.

Prepare the Icing:

Whilst you are waiting for the cakes to cool you can make your buttercream icing. First up, beat your room temperature butter in a bowl until nice and soft.
Then add a few tablespoons of icing sugar and mix until it is well combine. Keep adding the icing sugar and mixing thoroughly until it has all been used.
Dissolve the espresso powder into the hot water then mix well into your butter and icing sugar mixture, and you will be left with a delicious light brown butter cream icing.

Assemble the Cake:

Once the cakes are completely cooled, place half of your buttercream on top of your bottom sponge and spread out evenly.
Spread some praline crunch that you prepared earlier
Place the other sponge on top and spread over the reminding buttercream and sprinkle over bashed praline.