Page 6 - YC Cooking School

2x round cake tin, 20cm

Cake tester
Pastry brushes
Stand mixer
Cooling rack
Kitchen scale
Spatula
Measuring spoons

Sieve, 20.5cm
Mixing bowl

What to do:

For the cake

1. Preheat the oven to 190ºC (374ºF). Grease and line 2 x 20cm cake tins. Note: Oven
temperatures vary and some ovens may be hotter than others, so it's best to bake

your cake at 180ºC (356ºF) if you have a hot oven.
2. Cream together the butter and sugar until the mixture is light and fluffy, this will take
approximately five minutes. As you go along, scrape down the sides of the mixing
bowl with a spatula as needed.
3. Sift together the flour, baking powder and salt into a clean bowl.
4. Add the eggs to the butter and sugar mixture, alternating with flour mixture in
between each addition. This will ensure that the eggs don’t curdle and that your flour

is well incorporated. Add in the coffee and water mixture and mix a little more until
everything has blended together.
5. Divide the batter between your two cake tins and bake for 25 minutes or until golden
and a skewer inserted into the centre comes out clean, or the cake springs back when
pressed gently.
6. Leave the cakes to cool in their tins for about a minute, then run a spatula around the
inside edge and turn the cakes out onto a wire cooling rack.

For the mocha buttercream icing

1. To make your icing, cream together the ingredients, adding extra coffee or cocoa to
your liking. Once the cakes have cooled completely, top the first cake with half of the
icing, place the second cake on top and add the remaining icing followed by the
toasted nuts if you choose to use any.

© Recipe copyright of Sarah Graham

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