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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