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Cappuccino Cake

Ingredients
  Butter 250 Gram, softened (1 Pack)
  Soft light brown sugar 10 1⁄2 Ounce (250 Gram / 9 Ounce Plus 3 Tablespoon)
  Self raising flour 10 Ounce (300 Gram)
  Eggs 4 , beaten
  Walnuts 2 Ounce, toasted and finely chopped using a food processor (50 Gram)
  Strong coffee 7 Fluid Ounce, cooled (200 Milliliter, Made Fresh / With Instant)
For frosting
  Mascarpone 500 Gram (1 Tub)
  Soft light brown sugar 2 Tablespoon
  Cocoa powder/Drinking chocolate 1 Tablespoon (For Decoration)
Directions

1. Heat oven to 180C / 160C fan / gas 4. Butter 2 x 20 cm sandwich tins and line the bottom of each tin with greaseproof paper. Beat the butter and sugar together with electric beaters until pale and creamy. Add the flour and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins, then bake for 25-30 mins or until golden and well risen.
2. Leave the cakes in their tins for 5 mins before turning out onto a wire rack. Remove greaseproof paper. Sweeten the remaining coffee with the extra sugar, sprinkle 4 tbsp over the sponges, then leave aside to cool completely.
3. Meanwhile, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a light dusting of cocoa powder or drinking chocolate. Keep covered, in the fridge for 2-3 days.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Sugar
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
12

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