Make a Layered Cake

Cakes with more than two layers always seem that little bit special. As if the hostess has gone to a lot of trouble for her guests. In truth, it doesn’t have to be a lot of extra work at all!

We’ve recipes for a rich Chocolate Layered Cake, and two layer cakes with a coffee flavour, including one with a Genoese sponge base.

Coffee And Walnut Layer Cake

A favourite tea-shop combination

• 3 eggs
• 1 egg yolk
• 175g (6 oz) self-raising flour
• 175g (6 oz) soft margarine
• 175g (6 oz) caster sugar
• 1 tablespoon very strong coffee
• 75g (3 oz) walnuts, finely chopped

Filling and topping

• 225g (8 oz) butter
• 450g (1 lb) icing sugar
• 2 tablespoons milk
• walnut halves

Preheat the oven to 180°C, gas mark 4. Grease and base-line two 8” tins. Lightly beat the eggs together with the extra yolk. Sieve the flour and set aside.

Cream the margarine and sugar together until light and fluffy. Gradually add the eggs and coffee, beating well between each addition. Lightly fold in the flour and the chopped walnuts. Pour into the tins and bake for about 20 – 25 minutes or until well-risen and firm. Allow to cool on a cooling rack.

Meanwhile make the filling. Sieve the icing sugar onto the butter and beat well. Add the milk and beat to give a smooth creamy mixture.

When cold, carefully slice each cake into 2 layers. Spread with the filling and assemble. Use the remaining filling to cover the top of the cake and decorate with walnut halves.

Chocolate Layered Cake

A dark and rich cream-filled cake

• 2 eggs
• 110g (4 oz) self-raising flour
• 1 teaspoon baking powder
• 160g (5½ oz) caster sugar
• 3 tablespoons water
• 40g (1½ oz) cocoa
• 75ml (3 fl oz) milk
• 110g (4 oz) soft margarine
• 275ml (10fl oz or ½ pint) double cream

Preheat the oven to 180°C, gas mark 4. Grease and base-line two 8” tins. Separate the eggs. Sieve together the flour and baking powder.

Place 3 tablespoons of the sugar in a small pan with the water and cocoa. Mix to a paste. Heat very gently, stirring, until the paste is thick and shiny. Remove from the heat and stir in the milk, making sure it’s well-blended and then leave to cool.

Cream the margarine and the rest of the sugar together until light and fluffy. Gradually add the egg yolks and the cooled cocoa mixture. Fold in the sifted flour. Whisk the egg whites until stiff and then fold them into the mixture as well.

Pour into the tins and bake for about 35 – 40 minutes or until well-risen and firm. Allow to cool on a cooling rack. Beat the cream until thick. When the cakes are perfectly cold, carefully slice each one into 2 layers and spread with cream before re-assembling.

Dredge generously with icing sugar before serving.

Frosted Coffee Layer Cake

If you like tiramisu, you’ll love this one!

• 150g (5 oz) self-raising flour
• ½ teaspoon baking powder
• 6 eggs
• 175g (6 oz) caster sugar
• 50g (2 oz) melted butter
• 1 tablespoon instant coffee powder

For extra flavouring

• 55ml (2 fl oz) coffee
• 1 tablespoon coffee liqueur such as Kahlua

Topping

• 570ml (1 pint) double cream
• 25ml (1 oz) icing sugar
• 2 tablespoons coffee liqueur

Filling

• 225g (8 oz) mascarpone cheese
• 50g (2 oz) icing sugar
• 2 tablespoons coffee liqueur

Decoration

• good quality plain chocolate or chocolate-covered coffee beans

Preheat the oven to 180°C, gas mark 4. Line two 8” tins with greaseproof paper and grease the paper. Sieve together the flour and baking powder.

Place a bowl over a pan of hot water and beat the eggs and sugar together using an electric mixer. Beat until it’s very thick: you should be able write your initials in it without them disappearing.

Gently fold the sieved flour into the mixture. Pour in the butter and fold very gently until incorporated. Put two-thirds of the mixture into one of the prepared tins. Stir the coffee powder into the remaining mixture and pour into the other tin. Bake for between 20 and 40 minutes, checking to see when they’re firm to the touch. Leave to cool.

To make the topping, beat the cream, sugar and liqueur together until stiff. To make the filling, beat together the cheese, sugar and liqueur until smooth. Fold in 2 generous tablespoonfuls of the cream topping. Cover and refrigerate until needed.

Slice the plain cake into 2 layers. Place a plain layer on a serving plate. Mix together the coffee and liqueur. Sprinkle some of this over the plain cake and spread with half the filling. Place the coffee cake on top, sprinkle with coffee and liqueur mix, and spread with the remaining filling. Place the final plain cake on top and sprinkle with the rest of the coffee and liqueur mix.

Cover the cake with the topping and decorate with grated chocolate, chocolate curls or chocolate-covered coffee beans.