Espresso Cake

This is probably my favourite cake to make—and not just for its flavour. An ex wrote this out for me from a recipe book he had, though he never made it himself. The handwritten note adds a little charm to what has become a go-to bake. What makes this cake stand out is its deep coffee flavour, not just from brewed espresso, but from fine ground coffee right in the batter. It’s a little different from other coffee cakes—and that’s part of its appeal. The image is a scan from the note paper he wrote it on.

Ingredients

For the cake:

• 1 cup boiling water
• ¼ cup ground coffee (for steeping)
• 200g butter
• 1¼ cups sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 2 cups flour
• 3 teaspoons baking powder
• ¼ cup fine ground coffee (not instant)
• 8 sugar cubes (substitute 2½ teaspoons coarse raw sugar or demerara sugar if unavailable)
• Ground cinnamon for dusting

For the coffee cream:

• 300ml cream, whipped
• 1 tablespoon icing sugar
• 2 tablespoons very strong espresso

Method

1. Brew the coffee base: Pour boiling water over the first measure of ground coffee and let steep for 5 minutes. Strain to remove the grounds—you should have a strong, aromatic coffee infusion.
2. Melt and mix: Pour the hot coffee over the butter to melt it. Stir until smooth. Add the sugar, eggs, and vanilla and beat until well combined.
3. Add the dry ingredients: Sift together the flour and baking powder. Add to the wet ingredients along with the second measure of fine ground coffee (this adds a rich coffee flavour and a subtle texture). Mix until just combined.
4. Bake: Pour the batter into a greased or lined 20cm square cake tin. Bake in a preheated 180°C oven for 50–55 minutes, or until a skewer inserted into the centre comes out clean.
5. Add topping and cool: While the cake is still hot, sprinkle the crushed sugar cubes over the top. Let cool in the tin for 10 minutes, then remove and dust with cinnamon.
6. Make the coffee cream: Fold icing sugar and strong espresso into the whipped cream until smooth. Serve alongside the cake.

An alternative topping is to replace the coffee cream with Espresso Buttercream Icing, making it easier to transport and serve.

Let me know in the comments below of any favourite recipe that has a special meaning for you.