I’m not normally a fan of coffee cake but I thought I’d give this Cappuccino Cake from Mary Berry’s Baking Bible a try.
I was pleasantly surprised by the outcome of this cake and the level of coffee flavour. I could taste a slight hint of coffee but it was very subtle. I love drinking coffee but for some reason I don’t enjoy it in cake. It was more like a mocha cake than cappuccino, as it has a nice chocolatey taste with a hint of coffee.
If you are a fan of a strong tasting coffee cake you could increase the amount of coffee by increasing the amount to the topping/filling or even add some to the sponge mix.
To add it to the sponge, when you dissolve the cocoa in boiling water, you could also add a teaspoon of coffee, with an extra two teaspoons of water if needed to help dissolve it.
It is a cake which is best eaten fresh due to the cream in the filling and topping. If you need to keep for a couple of days, it’s probably best to store it in the fridge but this obviously effects how well the sponge keeps.
50g (2oz) cocoa powder
6 tablespoons boiling water
50ml (2fl oz) milk
175g (6oz) self-raising flour
100g (4oz) softened butter
275g (10oz) caster sugar
1 rounded tsp baking powder
3 large eggs
For the filling and topping
300ml (1/2 pint) double cream
1 tsp instant coffee dissolved in 2 tsp hot water
Cocoa powder for dusting the top
- You’ll need two 20cm (8 in) loose-bottomed deep sandwich tins. Grease the sides and line the base of each tin. Preheat the oven to 180C/160C fan/Gas 4.
- Put the cocoa powder into a large mixing bowl, add the boiling water (I normally give it a couple of minutes to cool after boiling before adding the water) and mix until a paste-like consistency forms.
- Add all of the remaining ingredients to the bowl and beat well until everything is combined. Make sure you run a spatula across the bottom of the bowl as the chocolate paste sometimes gets stuck to the bottom. If this happens free it and give it another quick mix to ensure the chocolate paste is well combined.
- Divide the mixture between the tins and level the surface. Bake for 25-30 mins, until the cakes are well risen and they start to come away from the sides of the tin. You can insert a knife to check if it comes out clean to ensure they are baked. Leave to cool in the tin for a few minutes and then turn out on a wire rack to finish cooling.
- To make the filling and topping, whip the double cream until it holds its shape and then stir in the dissolved coffee. Use half the the cream to fill the cake and spread the remainder on the top. Dust the top with sifted cocoa powder.
If you bake this recipe, please send me some pics. You can reach me @theachetobake or contact me here.