Cappuccino Cake

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As much my children love all things chocolate there are times when it is rather nice to make something a little different – so for coffee lovers everywhere, I came up with my Cappaccino Cake.

You will need will need:

For your cake

  • 80z (225g) Self Raising Flour
  • 8oz (225g) Castor Sugar
  • 8oz (225g ) Butter or Sunflower Spread
  • 3-4 Large Free Range Eggs
  • 1 drop Vanilla Essence
  • 1tsp baking powder
  • 10z (25g) Cocoa Powder
  • 100ml coffee essence

For the icing

  • 4oz (100g) Icing Sugar
  • 2tbls Coffee Essence
  • Grate Chocolate
  • a few drops of water if required

How to do it

  1. Cream butter and sugar until light and fluffy
  2. Add flour eggs, vanilla essence and eggs and mix well until smooth and creamy
  3. In another bowl take off about 1/3 of the mix and put to one side
  4. With the remaining 2/3 of the mixture add the coffee essence and the cocoa powder and mix through
  5. Line a baking tin ( I used a 2lb loaf tin) grease and line with greaseproof paper add the chocolate mix to the tin
  6. Carefully add the plain mixture on the top – your mix should fill approx 3/4 of your tin
  7. Bake at 180 degrees centigrade for approx 40mins (will vary depending on your oven, your cake should be firm but springy to the touch)
  8. Once cooled you can decorate with coffee icing and of course no cappaccino is complete without a sprinkling of chocolate

And thats it – when you cut your cake you have your chocolate and coffee on the bottom and ‘the milk’ in the top. I also tried substituting the coffee essence with strong expresso coffee both worked well although I had to add more of the coffee. Depending on how strong you want the coffee taste to be you can experiment with the amounts.

Let me know how you get on. Have fun and enjoy your day.

Thank you for reading and hope to catch you again soon

Katie x

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