This easy coffee cake recipe pairs light chocolate sponge, infused with rich coffee syrup, with wonderfully fluffy marshmallow frosting. A creative baking idea that's best enjoyed with a steaming cup of fresh coffee or, for a special afternoon tea, a glass of bubbly.
Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line the base and sides of 2 x 20cm (8in) sandwich tins. Put the butter and sugar in a mixing bowl and beat, using an electric whisk, for 6-8 minutes, until pale and creamy. Add the flour, cocoa, eggs, yogurt, cooled coffee and vanilla, and mix for a further 2 minutes, or until well combined. Divide the cake mixture between the prepared tins and bake on the middle shelf for 25-30 minutes, until springy to the touch and lightly golden.
Meanwhile, make the coffee syrup. Heat the coffee and sugar in a small pan, until the sugar has dissolved. Remove the warm sponges from their tins to a wire rack and drizzle over the coffee syrup. Leave to cool completely.
For the frosting, beat together the butter and sugar in a mixing bowl until smooth. Gradually add the marshmallow fluff in large spoonfuls, mixing until well incorporated.
Sandwich the sponges together using roughly half of the frosting. Spread the remaining frosting over the top and sides of the cake with a palette knife. Dust with cocoa powder and decorate with chocolate-covered coffee beans, if you like. The cake will keep well, stored in an airtight container, for 2-3 days.
Tip: For a fine, even dusting of cocoa powder, hold a tea strainer high above the cake and sprinkle a little through it.
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