Tipsy coffee cake

This delicious moist cake is soaked in coffee, liqueur and milk to give it a soft, melting texture. It’s ideal for a dinner party pudding, and can be made the night before you need it.

To serve 12, you’ll need:

For the cake:

• 30g (1oz) butter, softened
• 85g (3oz) self raising flour
• 40g (1.5 oz) cocoa powder
• 5 medium freerange eggs, separated
• 200g (7oz) sugar
• 80ml whole milk

For the drenching liquid:

• 100ml single cream
• 100ml strong black coffee, made from freshly roasted coffee beans
• 40ml coffee liqueur, such as Kahlua or Tia Maria
• 1 x 410g tin evaporated milk
• 1 x 397g tin sweetened condensed milk

What to do:

1. Preheat the oven to 180 degrees Celsius.
2. Grease a 20cm cake tin, and line the base with baking paper.
3. Put the flour, 3/4 of the sugar and the cocoa in a bowl, then beat in the egg yolks and milk. Mix to a smooth batter.
4. In a separate, clean bowl, beat the egg white until frothy. Add in the remaining sugar, and beat until they stand up in soft peaks.
5. Carefully fold the beaten egg whites into the flour mixture using a metal spoon, and try to keep as much volume as possible.
6. Pour the batter into the tin and smooth it out with the back of a spoon. Transfer to the oven, and bake for around 20 minutes or until a skewer inserted into the thickest part of the cake comes out cleanly with no mixture adhering to it. Allow to cool in the tin for a few minutes before turning out onto a cooling rack.
7. Put all the ingredients for the drenching liquid into a large saucepan, and heat very gently until fully combined. Don’t let the liquid boil.
8. Use a skewer to prick small holes all over the cake. Transfer it to a shallow bowl or plate, and gradually spoon the liquid over,a little at a time. Cover the bowl with clingfilm, and transfer to the fridge for at least two hours, or overnight.

Here at the Wholesale Coffee Company we sell a great range of coffee beans at wholesale prices. For more information, visit our coffee beans page.

Back