Prep time: about 30 minutes
Cooking time: about 50 minutes
- 175g unsalted butter, softened, plus extra for greasing
- 5 tbsp single cream
- 2 tbsp espresso coffee made with Classico Original Blend ground coffee, or Classico Original Blend decaffeinated ground coffee
- 100g golden caster sugar
- 75g light brown muscovado sugar
- 3 large eggs
- 1 tsp vanilla extract
- 175g self-raising flour
- ½ tsp fine salt
- 150g mascarpone
- 5 tbsp icing sugar
- Cocoa powder, for dusting
What you’ll need:
- Baking paper
- Loaf tin
- Mixing bowl
- Electric beater
- Skewer to test if the cake’s cooked
Preheat the oven to 170°C. Grease a 900g loaf tin and line with baking parchment. Heat the cream and coffee in a microwave (or small pan) until warm, stir to dissolve the coffee and cool. In a separate bowl, mix 1 tsp of the coffee cream with the mascarpone for the frosting and chill until needed.
In a large bowl, using electric beaters, cream the butter with the two sugars for 3-4 minutes, until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla and the remaining coffee cream.
Fold in the flour and salt until you have a smooth batter. Scrape into the tin; bake for 45-50 minutes, until a skewer inserted into the centre comes out clean. Transfer to a wire rack; cool to room temperature.
Meanwhile, make the frosting. Sift the icing sugar over the chilled coffee mascarpone and whisk with electric beaters for 1-2 minutes, until silky; chill again until needed. Spread the frosting over the cooled cake and dust lightly with cocoa powder just before serving.