Jamaican Coffee Cake

Recipe Ingredients

		Cake
2 1/4 cups	140g / 4.9oz	Flour
3/4 teaspoon	3.8ml	Baking soda
1/2 teaspoon	2.5ml	Baking powder
		Salt - to taste
4 oz	113g	Salted butter
1 1/2 cups	297g / 10oz	Sugar
2		Eggs
2		Ripe bananas - abt 1 cup mashed (small)
1/4 cup	59ml	Plain yogurt
1 teaspoon	5ml	Vanilla extract
		Filling
1 lb	454g / 16oz	Sugar
1 lb	454g / 16oz	Salted butter
6		Eggs
1/8 cup	13g / 0.5oz	Sifted cocoa
1/4 cup	59ml	Very strong coffee
1/4 cup	59ml	Tia Maria

Recipe Instructions

For Cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth.

Pour into buttered and floured cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.

For Filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.

Cut cake into 2 layers and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.

This recipe yields 8 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0180) - from the - TV FOOD NETWORK

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9 (1 votes)

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