Heavy on the coffee caramel glaze and ridiculously moreish, you'll have your pals swooning over you after their first bite of this.
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Serves
8
For The Cake:
Sunflower Oil
Egg
Caster Sugar
Dark Brown Soft Sugar
Self Raising Flour
Baking Powder
Bicarbonate of Soda
Instant Coffee
Greek Yoghurt
For The Coffee Caramel:
Double Cream
Instant Coffee
Brown Sugar
Butter
Serves
8
For The Cake:
Sunflower Oil
Egg
Caster Sugar
Dark Brown Soft Sugar
Self Raising Flour
Baking Powder
Bicarbonate of Soda
Instant Coffee
Greek Yoghurt
For The Coffee Caramel:
Double Cream
Instant Coffee
Brown Sugar
Butter
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Step 1.
Heat the oven to 160°C. Line the bottom of a 20cm cake tin with baking paper, grease the tin and add 1 tbsp of flour. Tap the flour so it lightly covers the inside of the greased tin, including the sides. Tap any excess flour out.
Step 2.
Pour the oil into a large mixing bowl. Add the eggs and both sugars, whisk everything together until light and creamy.
Step 3.
In a separate bowl, whisk the flour, baking powder and bicarb together with ½ tsp of salt. In a small cup, stir together the coffee granules with 2 tbsp of boiling water. Fold the flour mixture into the egg mixture, then add the Greek yoghurt and coffee. Stir together then tip into the lined cake tin. Bake for 60-70 mins, until risen and golden, and a skewer comes out clean.
Step 4.
Whilst the cake bakes, make the caramel drizzle. Pour the cream into a saucepan along with the coffee and sugar, place over a low heat and cook until the sugar and coffee have dissolved, then, add the cubed butter, and a pinch of salt. Gently whisk until it comes together as a caramel sauce, cook for 3-5 mins until slightly thickened, then set aside to cool to room temperature. If the caramel is too thick once cooled, place it back on the heat with 1 tbsp of cream and stir until warm.
Step 5.
Turn the cake out onto a platter and pour the caramel over the top, gently pushing it over the edges of the cake to create a drip effect.
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