A big anniversary calls for a big cake, and this is certainly one for the books… Cupcakes and Couscous turns 10 this month!! I’m not sure where 10 years went, it’s wild, but I do remember starting out on this blogging journey having to figure things out as I went along. I honestly had no idea whether anyone would bother reading my little blog and had so much to learn about photography, websites, etc. etc. Luckily, soon after starting I connected with some local food bloggers who welcomed me into the fray and were so supportive from the get-go. I worked hard to improve my photography skills and post new recipes regularly. Since then I have published 375 posts, launched a freelance career, met so many lovely members in the creator community and learnt a HUGE amount. I’m grateful for every part of the journey so far.
Coffee layer cake with dark chocolate icing
" />To celebrate I baked myself a little (ok, not so little) layer cake flavoured with coffee and topped with dark chocolate icing. There are four delicious layers so this one is great for a crowd, if you wanted a smaller cake you could easily halve the recipe.
Coffee and dark chocolate layer cake recipe
" />Thank you for reading and following along on my foodie journey – I appreciate you being here. A huge amount of work goes into each and every post and your support means everything – thank you!
Music: Bensound.com
COFFEE & DARK CHOCOLATE CAKE
- Servings: 10-12
For the cake:
- 250g butter
- 400g castor sugar
- 4 large eggs
- 30ml (2 tbsp) instant coffee
- 350ml warm milk
- 10ml (2 tsp) vanilla extract
- 600g cake flour
- 15ml (1 tbsp) baking powder
For the icing:
- 200g unsalted butter, softened
- 130g 70% dark chocolate, melted
- 5ml vanilla extract
- 180g icing sugar
- 20g cocoa
- decorations of choice (e.g. macarons / edible flowers / grated chocolate / roses, etc.)
1.) Grease 4 x 20cm round cake tins and line the base with baking paper. Preheat the oven to 180ºC (160ºC for fan-assisted).
2.) Cream the butter and castor sugar together for 5 minutes. Add the eggs one at a time and whisk well between each addition. Stir the instant coffee into the milk to dissolve. Pour the milk and vanilla extract into the bowl and whisk in .
3.) Sift the flour and baking powder into the bowl and fold in. Divide the batter between the cake tins and bake for 20-25 minutes or until a skewer comes out clean. Leave to cool.
4.) To make the icing: whip the butter until soft and smooth. Add the dark chocolate while whisking. Whisk in the vanilla extract. Sift in the icing sugar and cocoa and whisk together until smooth.
5.) Assemble the cake by spreading a thin layer of icing between each layer, on top and around the sides. Top with decorations of your choice or simply leave as is.
