Chocolate Coffee Cake with Vanilla Butter Icing

Preheat oven 350 ˚F (180 ˚C).

In bowl, whisk coffee and cocoa powder until smooth and let cool to room temperature.

In large bowl, using electric mixer beat butter and sugar until fluffy. Add eggs, one at a time beating well after each addition. In small bowl combine vanilla extract coffee granules and stir to dissolve. Pour into butter mixture and beat to combine.

In another bowl, whisk together flour, baking soda and powder and salt. Stir into butter mixture alternately with cocoa mixture, making three additions of flour and two of cocoa mixture. Spread evenly into 2 greased and bottom parchment paper lined 9-inch (1.5 L) round cake pans.

Bake for about 30 minutes or until cake tester inserted comes out clean. Let cool in pan on rack for 10 minutes. Remove from cake pans and let cool completely. Remove parchment paper.

Vanilla Butter Icing:
In large bowl, using electric mixer beat butter until almost white. Beat in sugar and vanilla extract smooth; set aside.

Place one layer on cake plate and using palette knife spread half of the icing to edge. Top with second cake layer and remaining icing and make decorative swirls with icing. Sprinkle edge and centre with grated chocolate and garnish with chocolate covered coffee beans. Chill in refrigerator for 10 minutes before serving.

You can make the cake ahead and freeze it. Simply wrap in plastic wrap and over wrap in heavy-duty aluminum foil and freeze for up to 2 weeks.

The icing is so easy to make it is great for other favourites like cupcakes and sandwich cookies. Try tinting the icing with food colouring for the kid’s next party!