Cappuccino cake


  • 175g self raising flour
  • 100g unsalted butter (room temperature and soft)
  • 250g caster sugar
  • 4 medium eggs
  • 1tsp baking powder
  • 50g coco powder
  • 50ml milk
  • 1tsp coffee
  • 250ml double cream
  • 20g icing sugar
  1. Grease and line 2x21cm round cake tins with parchment/greaseproof paper (see video)
  2. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  3. Dissolve the coco powder with just enough boiling water to form a smooth, thin and easily spreadable consistency paste
  4. Allow coco paste to cool down
  5. Add caster sugar, soft butter and sift flour and baking powder onto the coco paste
  6. Use a large spoon or plastic spatula to mix the ingredients together
  7. Make a well in the middle and add milk in 3 separate runs to the flour, mix well after each run
  8. Add 1 egg at a time to the cake batter, mix well after the addition of each egg
  9. The cake batter should be smooth and just drops off the end of your mixing spoon
  10. Divide the cake batter evenly into the two prepared cake tins
  11. Bake the cakes on the same shelf of the oven to maintain consistency in temperature
  12. Bake for 25-30 minutes
  13. Test the cake by inserting a clean skewer into the middle of the cake (it should come out completely clean if cooked properly), if it is not cooked completely, return to the oven for another 3 minutes and test again
  14. Take the cakes out of oven and let it cool slightly in the tin for 5 minutes
  15. Turn the cakes out of tin and let it cool on a wired rack
  16. Use just enough hot water to dissolve the coffee granules and let it cool down completely
  17. Add icing sugar to double cream and whisk until it forms stiff peaks (i.e. the cream should hold its peaks when the whisk has been taken out)
  18. Add the cooled coffee to the cream and gently mix it together
  19. Test the cream to see if it suits your taste, if it is too bitter for you, add more icing sugar until it is right
  20. Spread half of the cream onto 1 cake and lay the other cake on top
  21. Spread the rest of the cream on the top cake
  22. Sprinkle the top of the cake with coco powder and icing sugar to finish

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