Coffee Cream Cake - cooking recipe

Ingredients

14 tbsp butter, ccubed, at room temperature
1 cup plus 2 tbsp sugar
4 large eggs, at room temperature
2 tsp instant coffee
2 tsp hot water
1/3 cup self-rising flour
None None For the Toffee
1/4 cup water
None None For the Coffee Cream
1 tbsp instant coffee
1 tbsp hot water
1/2 cup heavy cream
1 None (8-oz) container mascarpone

Preparation

Preheat oven to 350\u00b0F. Lightly grease and line two 8-inch round cake pans with parchment.
In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Dissolve coffee in water. Cool slightly and beat into mixture. Sift flour over mixture and gently fold to combine.
Divide mixture between pans. Bake 20-25 minutes. or until cooked when tested with a skewer (or press lightly on top of cakes with your fingertips-if tops spring back and the dent disappears. the cakes are cooked).
Invert cakes onto a wire rack to cool completely (spread with a kitchen towel or parchment to prevent cake marking or sticking).
Meanwhile to make toffee, in a medium saucepan, combine sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and boil 8-10 minutes, without stirring, until edges just begin to turn golden. Remove from heat and swirl gently. Pour onto a parchment-lined baking sheet, tilting to spread into a thin layer. Allow to cool and set hard. then break into pieces.
To make coffee cream, dissolve coffee in water and allow to cool. in a small bowl, whisk cream until soft peaks form. Whisk in mascarpone and coffee mixture until smooth.
Spread half the coffee cream over bottom layer. Top with second cake and cover top and sides with remaining coffee cream. Decorate with toffee pieces.