Easy Coffee Layer Cake
Ready In: 24 hrs 20 mins
Serves: 8
Ingredients
- 1 sponge cake (8-inch /20cm - 9-inch /23cm diam, 2 layers unfilled)
- 1 tablespoon instant coffee
- 3⁄4 cup sugar
- 1⁄4 cup water
- 1⁄2 teaspoon rum (or 2 Tbsp rum or brandy) or 1⁄2 teaspoon brandy extract (or 2 Tbsp rum or brandy)
- 1 1⁄2 cups heavy cream (whipped)
- 1⁄4 cup walnuts (chopped) or 1⁄4 cup toasted almond (chopped)
Directions
- Cut each layer of sponge in half horizontally.
- Boil instant coffee, sugar and water together, stirring constantly until the sugar has dissolved commpletely, then simmer for 2 minutes.
- Cool and add essence or spirits.
- Whip the cream.
- Place a layer of sponge on a serving plate and drizzle one sizth of the syrup over it.
- Spread over a sixth of the whipped cream.
- Drizzle the same quantity of syrup over the next layer of sponge while it is laying on work surface, then place it, coffee side down over the cream.
- Repeat with the remaining layers, then cover the top and sides with the remaining cream.
- Sprinkle nuts over side and top of cake.
- Refrigerate for at least 12 hours, but preferably 24 hours before serving.
- Cut in wedges to serve.
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