With International Coffee Day coming up on 1 October, I decided to share Neill Anthony’s Avanti Espresso Cake recipe with you, which is absolutely divine if you are a true coffee lover and super easy to make.
This Avanti Espresso Cake is perfect for any day of the year. Make it when you are expecting guests or when you are celebrating a special occasion with your friends and family.
SPONGE CAKE:
- 4 eggs
- 160 g sugar
- 1 tsp salt
- 1 tsp vanilla essence
- 60 ml Avanti espresso coffee, freshly brewed and warm (1/4 cup)
- 2 tbsp melted butter
- 125 g all-purpose flour
- 4 tbsp unsweetened cacao powder
- 1 tsp baking powder
ESPRESSO ICING:
- 150 g room temp butter
- 150 g icing sugar
- 3 tbsp cold Avanti espresso coffee, freshly brewed
The full method of making the Avanti Espresso Cake is on Neill’s IGTV.
Tag Neill and the peeps from Avanti if you make this cake and see if it is as good as his!
Happy baking!
For more information about the fabulous coffees from Avanti Coffee, visit their website.
