- ¼ cup (60ml) strong espresso coffee
- 100g butter, melted
- 1 tbsp cocoa powder, sifted
- 1 ⅔ cup (250g) plain flour
- ¾ tsp baking soda
- 1 tsp fine table salt
- 1 cup (220g) caster sugar
- ¼ cup (55g) firmly packed brown sugar
- 2 eggs
- ⅓ cup (80ml) buttermilk
- ¼ cup (60ml) strong espresso coffee, extra to brush
- 2 tbsp cocoa nibs
- 2 tbsp chocolate covered coffee beans, chopped
For the Buttercream:
- 300g softened unsalted butter
- ½ cup (80g) icing sugar mixture
- ¾ cup (180ml) sweetened condensed milk
- 1 tsp vanilla extract
For the Coffee & Condensed Milk Glaze:
- ⅓ cup (80ml) condensed milk
- ¼ cup (60ml) espresso coffee
- Preheat oven to 160°C (140°C fan forced). Line a 20 x 30cm slice tin with non-stick baking paper.
- Place ½ cup (125ml) water, coffee and butter in a large bowl and whisk to combine. Add the cocoa powder. flour, baking soda, salt, and sugars and mix to combine.
- Add the eggs and buttermilk and whisk until smooth. Pour into the tin and bake for 40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- For the buttercream, place the butter and icing sugar in the bowl of an electric stand mixer with a whisk attachment and whisk for 3 minutes or until light and fluffy. On low speed, slowly add the condensed milk and vanilla; whisk until combined and smooth.
- Cut the cake into three equal layers. Place the base on a cake stand. Brush with coffee and spread ½ cup of buttercream.
- Sandwich with cake and repeat with second and third layers.
- Spread remaining butter cream over the cake and refrigerate for 30 minutes, to set. Sprinkle with cacao nibs and coffee beans.
- To make the glaze, place the condensed milk and coffee in a small bowl and whisk to combine. Serve cake drizzled with glaze.
Smart Tip: When using coffee in baking, make sure to pick the right one. Good quality instant coffee granules are the perfect way to add a coffee kick and rich colour without the need to add a liquid. When using espresso, the stronger the better, as the intensity becomes subtle during baking.