Coffee Liqueur Cake with Marbled Chocolate Glaze

The sweet, rich and darkly beautiful marbled glaze compliments the coffee liqueur-laced sponge perfectly. 

Serves: 8 – 10

Time: Around 90 minutes + cooling & chilling time

Difficulty: Fairly easy, although a little care might be needed for the glaze.

Equipment: A 23cm/9” round cake tin, loose bottomed

Ingredients

CAKE

  • Oil or melted butter to grease the tin
  • 180g/6oz plain white flour
  • 1 tbsp baking powder
  • 180g /6oz unsalted butter, softened
  • 180g/6oz light muscovado sugar
  • 3 eggs, beaten
  • 1 tsp coffee extract or 2 tsp instant coffee
  • 2 tbsp milk
  • 3 tbsp coffee liqueur or 3 tbsp warmed brandy + 1 tsp instant coffee granules

GLAZE

  • 200g/7oz dark chocolate, chopped
  • 200g/7oz white chocolate, chopped
  • 120ml/4fl oz milk
  • 75ml/3fl oz cream (single or double)
  • 50g/2oz golden caster sugar
  • 65g/2½oz glucose syrup

DECORATING OPTIONS

  • A scattering of chocolate coated coffee beans
  • Approx. 12 raspberries or strawberries

Directions

  1. Pre-heat the oven to 160C/Fan 140C/325F/Gas 3. Grease and line the tin.
  2. Sift the flour and baking powder into a large bowl and add the butter, muscovado sugar, eggs and coffee extract. Beat well until the mixture is smooth, then stir in the milk.
  3. Spoon or pour the mixture into the prepared tin and level the surface. Bake for 40 – 50 minutes, until risen, firm and golden. (Or test by inserting a skewer into the middle. If it comes out clean, the cake is ready.)
  4. Leave to cool in the tin for about 5 minutes then turn out onto a wire rack to fully cool.
  5. When cool, either level the top if necessary or turn the cake over to achieve a flat top surface. Prick the surface all over with a cocktail stick then brush with the liqueur or brandy. Place in the fridge while you make the glaze. (or leave overnight and glaze the following day.)
  6. To make the glaze, put the dark and white chocolates into separate heatproof bowls. Put the milk, cream, sugar and glucose in a saucepan and bring to the boil. Remove from the heat and pour up to half* over each bowl of chocolate, stirring until it has completely melted. (*Avoid having it too runny.)
  7. Remove the cake from the fridge and place on a wire rack with a tray beneath to retrieve any “escaping” chocolate. Allow the chocolate glazes to cool slightly then pour on top randomly, letting them each run down the sides of the cake, also randomly. Use a cocktail stick to swirl the glazes into a marbled effect. (Take care not to overdo this otherwise it will create a single light brown colour) If necessary, put cake in fridge for 30 – 40 minutes to set the glaze.
  8. Decorate (or not) as you choose – chocolate coated coffee beans or strawberries or raspberries or sprinkles or any combination that you fancy.
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