Our Jersey Butter gives this white chocolate coffee cake a deliciously golden top, so why not add a bit of extra sparkle with some edible glitter?
- 40g (1½ oz) Longley Farm Jersey Butter
- 85g (3oz) white chocolate
- 125g (4½ oz) caster sugar
- 4 large eggs, beaten
- 2 tbsp very strong black coffee
- 1 tsp vanilla extract
- 125g (4½ oz) plain flour
- Grated white chocolate to decorate
- Edible gold glitter (optional)
Preheat the oven to 180°C / 350°F / Gas Mark 4
Grease two 20cm / 8 inch sandwich cake tins and line the bases with baking paper
Place the butter and chocolate in a bowl set over a saucepan of hot water, and leave on a very low heat until just melted. Stir to mix lightly, then remove from the heat.
Place the caster sugar, eggs, coffee and vanilla extract in a large bowl set over a saucepan of hot water and whisk hard with an electric whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted.
Remove from the heat, sift in the flour and fold in lightly and evenly. Quickly fold in the butter and chocolate mixture, then divide the mixture between the two tins.
Bake in the preheated oven for 25-30 minutes, until risen, golden brown and springy to the touch. Leave to cool in the tins for 2 minutes, then run a knife around the edges to loosen and turn onto a wire rack to cool.
For the frosting, place the butter and chocolate in a bowl set over a saucepan of hot water, and leave on a very low heat until just melted. Remove from the heat, stir in the crème fraîche, then add the icing sugar and coffee liqueur and mix until smooth.
Chill the frosting for at least 30 minutes, stirring occasionally, until it becomes thick and glossy.
Use about one third of the frosting to sandwich the cakes together. Spread the remainder over the top and sides, swirling with the knife.
Sprinkle the grated white chocolate and the edible glitter over the top and leave to set.