Afternoon Tea, Coffee and Amaretto Cake

Coffee and Amaretto Cake.

Ingredients

3 Eggs
Unsalted Butter 115g
Caster Sugar 50g
Packed Brown Sugar 220g
Plain Flour 290g
Coco Powder 65g
Baking Powder 1 and 1/2 tsp
Coffee (I mixed up a jug with instant coffee and boiling water) 180ml
Amaretto 180ml

Frosting
Unsalted Butter 100g
Icing Sugar 450g
Coco Powder 3 Table spoons
Coffee 3 Table Spoons
Amaretto 3 Table Spoons (or if your like me a hefty splash)

Method
Cream butter and sugars together, In a separate bowl mix together flour coco and baking powder Sift this dry mix and stir  the eggs in gradually to the butter and sugar. Then stir in the coffee and Amaretto this mixture is quite a wet one so don't be concerned that it doesn't look like a conventional cake mix, but do ensure the ingredients are well combined. I baked this mixture in 2 tins at gas mark 3 for 25-35 mins. Cake should bounce back and if you stick test the skewer should be clean.

While cake is cooling, you can mix the frosting, I have been a bit blender happy lately but the wooden spoon method  is fine. Cream together the butter and icing sugar and coco powder (don't be scared to just get your hands in there and really mush it up) then stir in the coffee and amaretto. You may need more than the 3 table spoons of each but before adding more liquid make sure ingredients are well combined, mixture should be smooth enough to spread but dry enough to stick to the back of a spoon. (I blended the frosting and then got the electric whisk out and kicked its ass)

Assembly
Stick the two cake halves together using frosting and then frost the top and sides (super easy)

I am not a coffee fan, but have had excellent feed back for this cake, having been told it is soft and moist and great for afternoon tea.