Cakes / Pastries / Cookies/ Bread/Muffins.

Coffee Sponge Cake with Coffee Buttercream icing sprinkled with Toblerone Chocolate Shavings.

My family at home, and my uncles, aunts, mom, cousins, and everyone I know have an eternal love affair with this delectable ingredient – “Coffee”. We love our morning cuppa and enjoy the freshness and zing that it adds in to our mornings! I am also eternally trying to add coffee in to our everyday snacks….Coffee Cookies and Cold Coffee with Ice Cream were born out of efforts in that arena!  I had my Kitchen Aid stand mixer and I wanted to try a real cake with eggs and my first cake had to be a Coffee Cake. I had earlier chanced on this recipe in Divya`s blog and I knew I had to make one of my own….Imagine the aroma of a coffee cake in the entire home!!! I was a goner! and Divya…this recipe is a keeper!!!


1 cup All purpose flour.

3/4 cup sugar.

3/4 cup butter softened at room temperature.

1 tsp baking powder.

1 Tbsp Boiling Water.

2 Tbsp Instant Coffee Powder.( I used Folgers Instant)

2 Eggs at room temperature.

1Tsp Vannila Essence.

1/4 Cup Milk at room temperature.


1/3 Cup Butter softened at room temperature.

1 Cup levelled Icing Sugar .

Dash of vanilla essence.

1 Tbsp Boiling Water with a dash of coffee powder dissolved in it.

1 Tbsp Heavy Whipping Cream.

2 Mini Toblerone Chocolate Mounds.


  • Preheat the oven to 350 F. Grease a round 9 inch cake pan.
  • Measure out one cup of all purpose flour and mix in the 1 tsp of baking powder. Set aside.
  • Dissolve the instant coffee powder with boiling water.  I used Folger`s Instant Coffee Powder that is 100% coffee. The Indian brands of  instant powders have at least 40-48% chicory so please keep that in mind, as you might have to slightly increase the measure to 3 Tbsps.
  • In a bowl, cream the sugar and butter under slow speed until they are fluffy.
  • Slowly add the eggs one by one with the mixer on and incorporate the eggs in. Do not overmix as this might rob the mixture of the air, which is an essential ingredient  for the sponginess of the cake.
  • Now add the vanilla essence, and the coffee dissolved in water. Beat well.
  • Next start adding the flour and the milk alternatively, starting with the flour, then milk, then flour and continue and finish with the flour.
  • Slowly pour on to the greased cake pan and bake for 30-35 minutes approximatelty, or until a toothpick thats inserted, comes out clean. Please keep a watch on the oven after 28 minutes or so, to make sure that the cake does not get burnt, over baked!
  • Allow to cool well before frosting the cake.


  • In the mixer, add the whisk attachment and keep all ingredients at room temperature.
  • Add icing sugar, butter first and combine on low speed until well mixed. Increase the speed to medium and whisk for another 3 minutes.
  • Add the vanilla essence, coffee powder dissolved in water anf heavy whipping cream in the proportions mentioned above.
  • Keep whisking the mixture well for another 2-3 minutes until it reaches a spreading consistency.
  • Spread the coffee buttercream frosting on the cooled cake with a butter knife to make a smooth layer. Cream the sides of the cake if needed.
  • Grate dark chocolate toblerone over the cake. You can combine chocolate with the buttercream and pipe out designs on the cake if needed.
  • Chill for an hour for the frosting to set.
  • Delicious Coffee Cake with Coffee Buttercream frosting is ready.

Milk Shakes

Coffilicious Cold Coffee – A must for all Coffee Lovers!!!

Cold Coffee
Cold Coffee

Coffee – The name itself conjures up the word “comfort”  and all thats nice …Love for coffee has been something that runs in my family. When I was in school, my mom had barred me from having coffee as the staple drink in the morning. When I was into  higher secondary,  I started on having coffee in the mornings. Maduraiamma would  scoop out coffee from the sole coffee canister and press it in to the coffee filter. Thereafter pour piping cups of water and drain out the precocious decoction and collect it in an air tight container vessel which would lock the flavour of the decoction until the next morning. Her coffee was something awesome, the kind that wakes u up and prepares you for the day ahead…. Thick decoction poured in to milk boiled on the stove to perfection with just the right amount of sugar in it. I have never felt the need to add more sugar or to alter the prepared taste of her coffee.

My husband is also a coffee lover and had been wanting to have cold coffee as he was on liquid diet because of teeth extraction. I used to love cold coffee from Geetha Cafe, in T.Nagar. They have a way of making it so deliciously coffeeish with the right amount of ice cream and milk and sugar. They serve in their tall glasses with a lot of cream on top!!!


3 scoops of Trader Joe`s Coffee  Ice Cream (Vanilla Ice Cream should do too).

1/8 cup of Coffee Decoction from percolator.

1 spoon of Sugar.

1/2 cup of milk.

Low fat Cream for topping. (Optional).

1/3 spoon of Arabica Instant Coffee Powder for topping.(Optional).

Cold Coffee1


  • In a blender add the 3 scoops of Ice Cream, Decoction, sugar and half of the milk.
  • Give it a quick pulse and also make sure that the contents of the blender do not splash out.
  • This is the reason we are not adding all the milk upfront.
  • When the contents are well whisked, add the remaining milk and give it a quick pulse.
  • Pour in to a serving glass and top with whipped cream and sprinkle coffee powder.
  • Serve CHILLED.


If you are using the plain Vanilla Ice Cream then you would need to increase the Coffee Decoction to be added or in turn, add a spoon of Instant Coffee Powder, to the blender,  for that coffee flavour.