A delicious cake with unusual flavour combination of coffee with toffee frosting. The toffee can be made and stored in refrigerator up to 8-10 days ahead of baking this cake.
- Instant coffee powder 2 teaspoon
- Hot water 1/3 cup
- All-purpose flour (maida) 1 ½ cup
- Baking powder 1 teaspoon
- Baking soda ½ teaspoon
- Butter ½ cup
- Castor sugar ¾ cup
- Eggs 2 (50-55 gm each)
- Curds (dahi/yogurt) ¼ cup
- Coffee essence ½ teaspoon (optional)
- Coarsely powdered granulated sugar may be used instead of castor sugar if preferred.
- Condensed milk toffee ½ cup, generous
- Very hot water 4-6 teaspoon
- Vanilla essence ½ teaspoon
- Salt ¼ tsp, optional (I love salty caramel)
- Chopped walnuts to sprinkle on top
Method for the cake
Grease a 17-18cm (7”) cake tin. Line the base with parchment/butter paper and grease the paper.
Dissolve the coffee powder in hot water and leave aside to cool.
Preheat the oven to 170C (I use Panasonic OTG).
Combine flour, baking powder and soda and mix well.
Cream butter with sugar till light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Fold in the flour alternately with coffee.
Add curds and optional essence and mix to combine (avoid over mixing)
Transfer the mixture into the prepared tin.
Push some of the mixture with a spatula from center to sides, making a depression in the center (this will prevent the cake from forming a “dome/hat” in the center).
Place the tin in the oven and bake till done (30-35 minutes).
Remove the cake from the oven and place the tin on a rack.
After 5 minutes, turn it out on a plate and invert on the rack again so that the top side is up.
Leave aside to cool completely before frosting.
Method for Frosting
Place the cake on a serving plate.
Place the toffee in medium size bowl and place the bowl in a hot water bath (do not cook).
Stir the toffee till it begins to soften.
Add hot water, a teaspoon at a time, till the toffee is of thick spreading consistency.
Mix in the essence and optional salt.
Transfer the toffee on to the cake and spread with a palette knife/spatula/back of a spoon dipped in hot water (this frosting spreads smoothly and easily).
Sprinkle chopped walnuts on top.
If you wish to frost also the sides, use ¾ cup of toffee.
Let the icing set for at least 30 minutes before cutting and serving the cake.