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CAPPUCCINO CAKE
August 28, 2024
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Prep Time
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Calling all baking baristas – try this intense coffee cake, complete with a fluffy cloud of coffee cream. The salted butter adds depth of flavour to the dark, complex coffee notes.
CAPPUCCINO CAKE
Serves: 8 Prep Time: 20 mins Prep Time: 30 mins Prep Time: 1 hr 10 minsMethod
Step 1
Preheat the oven to 180c. Grease and line the base of a 20cm springform tin.
Step 2
In a large mixing bowl, add all of the cake ingredients and mix well, ideally using an electric whisk or stand mixer until thoroughly combined.
Step 3
Spoon the mixture into the prepared tin and bake in the centre of the preheated oven for approx 25-30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a wire rack.
Step 4
To make the topping, whisk all the ingredients together until the double cream is fluffy and thick. Take is slow – the second you see the cream begin to ribbon, whisk a little slower so you don’t over whisk the mixture.
Step 5
When it’s ready, spread the coffee cream over the cooled cake. To decorate, sieve a little cocoa powder over the top, so it resembles a cappuccino.
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Ingredients
For the cake
4 Eggs
200g Self raising flour, sieved
1 tsp Baking powder
200g Light brown sugar
200g Trewithen Dairy salted butter, room temperature
2 tsp Instant coffee, dissolved in 1 tbsp hot water and cooled
For the topping
300ml Double cream
3 tbsp Icing sugar, sieved
2 tsp Instant coffee granules, dissolved in 1 tbsp hot water and cooled
Cocoa powder for dusting
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