It’s-all-about-the-(coffee)-frosting cake

You know when you’re having one of those days.


Crawling out of bed requires superhuman strength.


Your hair decides to play a cruel joke on you.


You pull out a shirt to wear and discover a button is missing.


Usually more awful things compound your already miserable day.


Things like paper cuts, annoying emails, vegetarian lunches, and people with too much attitude and too little intelligence.


It often leaves me wondering:



Sometimes I lose it and do a Dory:



Then I call my mom and she doesn’t answer the phone. Then I call my dad and he doesn’t answer. Then I call my brother and he doesn’t answer.


And I’m all like:



Then they all call back and I yell and then I feel sad because the truth is I really miss them 😦


I realise I’m being very specific here, but you get the general feeling don’t ya?


When you’re feeling like that, this cake is what you need.



There is a scientific reason behind it: the proportion of the frosting to the cake is directly proportional to the good feelings you will get once it’s in your belly. And this cake is all about the frosting, baby.



Now we could just eat the frosting. And although that sounds soo wrong and soooo right at the same time, we will do the adult thing and smear it over some cake before sticking our face in it. Okay?



Look at this piece. Come to Momma.



More frosting than cake. That is my new motto. It’s a good one, wouldn’t you say?
Have a super super weekend, my darlins!


It’s-all-about-the-(coffee)-frosting cake


Prep time: 20 mins
Cook time: 25 mins
Serves: 8


Ingredients:


For the cake


80 g plain flour, sifted
40 g cocoa powder, sifted
1 tsp baking powder
120 g caster sugar, sifted
120 g butter, melted and cooled
2 eggs
4 tbsp milk
2 tbsp coffee powder
1 tsp vanilla extract


For the frosting


120 g butter, at room temperature
150 g icing sugar, sifted, plus more if needed
2-3 tsps coffee powder dissolved in 2 tsp warm water
edible sprinkles (optional)


Method:


For the cake


1. Preheat the oven to 180ΒΊ C. Line a 9-inch square tin with baking parchment and grease lightly.
2. Mix the flour, cocoa, baking powder, and sugar in a bowl. Then add the butter, eggs, and milk, and stir well till you have smooth, glossy batter.
3. Add the coffee powder and vanilla extract and give it another mix.
4. Pour the batter into the prepared tin and bake for about 25 minutes or until the cake moves away slightly from the sides of the tin. Remove from the oven and let it cool a little in the tin. Then remove from the tin, peel off the parchment, and leave to cool completely on a wire rack.


For the frosting


1. For the best frosting evaaaaa, mix the butter, icing sugar, and coffee together. Depending on how stiff you want it, add more icing sugar and continue to mix well until you have your desired consistency. I like it quite gooey and fabulous as you can see πŸ˜›
2. Smear this delicious stuff over the cooled cake and decorate with edible sprinkles, if you want. (Also, lick the bowl clean. Go ahead, I won’t tell. :D)



Feel better, don’t ya? πŸ˜€



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