Emily Leary is a renowned chef, multi-award-winning food writer, presenter, and photographer. She is the author of the bestselling book "Get Your Kids to Eat Anything" and the creative force behind a website launched in 2011. Driven by her love for family, food, and photography, the website has become a go-to destination for hundreds of recipes, tips, and video guides. Dressed in a blue long-sleeved t-shirt and a yellow apron, Emily's culinary expertise shines as she shares her passion for beautiful and delicious food, proving that a shortage of spare time shouldn't compromise enjoyment.
In March 2019, Emily Leary published her debut cookbook, "Get Your Kids to Eat Anything," a resounding success that has positively impacted family mealtimes across the country. Beyond her role as a dedicated blogger, Emily is a versatile freelance columnist, contributing food, travel, and lifestyle content to mainstream media. Her work spans from short how-to guides to snappy top tips articles, showcasing her expertise in the culinary world. Emily collaborates with brands to bring a foodie edge to their editorial content and develops, tests, and shoots recipes, supporting campaigns and incorporating exciting new products.
Her dynamic presence extends beyond the digital realm, where Emily frequently partners with brands for workshops, presentations, and demonstrations at events such as the BBC Good Food Festival and the Cake and Bake Show. Trained in bread and patisserie at The School of Artisan Food and as an underrook chef at Leiths School of Food and Wine, Emily Leary has consistently ranked among the top 10 Most Influential Food Bloggers by Vuelio from 2017 to 2021. She has earned accolades such as Best Food Blog 2015 at the MAD Blog Awards and Food Blog of the Year 2016 at the Brilliance in Blogging Awards.
RECIPE DETAILS
Prep: 30 mins
Cook: 30 mins
Total: 1 hr
Serves: 16 servings
INGREDIENTS
For the coffee cake sponge:
150 g (¾ cup + 1 tbsp) white caster sugar (superfine sugar)
2 medium free range eggs
150 ml (½ cup + 2 tbsp) vegetable oil (canola oil)
150 ml (½ cup + 2 tbsp) whole milk
2 tbsp golden syrup
175 g (1¼ cup) self-raising white flour (self rising flour)
2 tbsp cocoa powder (dutch processed)
1 tbsp instant coffee
1 tsp bicarbonate of soda (baking soda)
For the coffee cream filling:
150 ml (⅔ cup) double cream (heavy cream)
1 tsp instant coffee
For the Dalgona coffee frosting:
3 tbsp instant coffee
3 tbsp white caster sugar (superfine sugar)
3 tbsp hot water
DIRECTIONS
Make the coffee cake sponge
1. Preheat oven to 180ºC (160C fan assisted).
2. Put the sugar and eggs in a mixing bowl.
3. Add the oil, milk and golden syrup.
4. Whisk together
5. Add the flour, cocoa, instant coffee and bicarbonate of soda.
6. Whisk to combine until lump free.
7. Share the mixture between two greased and lined 20cm loose-bottomed cake tins.
8. Bake for 20-30 minutes until firm and springy on top.
9. Cool in the tin for 10 minutes, then remove from the tin to cool completely.
Make the coffee cream filling
1. Put the cream and coffee in a mixing bowl.
2. Whisk until you have soft peaks. Set aside.
Make the Dalgona coffee frosting
1. Put the coffee and sugar a bowl.
2. Add the hot water.
3. Whisk! At first it will seem very liquid but keep going!
4. Continue to whisk until thick, pale and creamy.
You should be able to form soft peaks.
Put your Dalgona Coffee Cake together
1. Put the first cake upside down on a board.
2. Pile the coffee cream filling on top.
3. Spread the cream to the edges.
4. Put the second cake on top.
5. Pile the dalgona coffee frosting on top.
6. Spread to the edges, using your spoon to create soft peaks.
