Who doesn’t like coffee? But what’s even better than drinking coffee is eating it, right? Well, here we have a recipe for coffee cake with coffee cream which will take you straight to coffee heaven!

Recipe for Coffee Cream sponge cake

1 amount of any sponge cake recipe.  Bake this in a loaf tin, and poured the left over sponge batter into cupcake liners, and baked a tray of those as well (freeze these for another time).

Recipe Coffee Glaze

1.5  cups pure icing sugar

2 tablespoon coffee (granulated espresso)

2-3 Tablespoons Kahlua or coffee liqueur

hot water

Mix all ingredients together with enough water to make a thick gravy consistency.

Coffee Cream

600mL thickened cream
2 packets cream stabiliser (if you can get it)

1/2 of the glaze mixture.

Whip the cream, stabiliser and until stiff.  Fold through the glaze.  Put 1/3 of the cream into a piping bag with a large star nozzle, place the whole bag into a clean container or freezer bag and put in the fridge to keep cool, don’t do this too ahead of time for piping your cream as the cream may sweat and curdle, despite adding the stabiliser if it is a very hot day.

Assembling cake

Cut the sponge cake in half.  Brush the tops of both halves with glaze.  Place one piece of cake on top of the other.  Using a spatula apply cream over cake top and sides, smooth.  Pipe cream design on top.

Simple, yes. Now enjoy!