This cake has a wonderful cappuccino flavour. I used Percol ‘Pick of the Crop’ organic coffee that was sent for me to try. Mixing the coffee with a teaspoon of cocoa powder makes a wonderful Cappuccino flavour. Leave out the cocoa and add a little more coffee if you want a good flavoured coffee cake.
Author:Lynn Hill - Clandestine Cake
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 minutes
Yield:16 - 18 slices 1x
For the cake
1tsp cocoa powder, plus extra for dusting ( sieved)
2 rounded tablespoons of coffee granules
200g butter (softened)
200g light brown caster sugar
4 medium eggs (lightly beaten)
200g self raising flour
For the white chocolate frosting
150g white chocolate (roughly chopped)
4tbs double cream or whole milk
250g icing sugar (sieved)
Make the cake
Preheat the oven to 180deg conventional or 160deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar. At least 2cm/1? deep.
Mix the cocoa powder and coffee granules with 2 tablespoons of hot water. Leave to one side to cool.
Using an electric hand mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs and a little of the flour. This will help prevent too much curdling.
Mix until well combined.
Add the remaining flour and the cooled cocoa/coffee mix. Mix together until well combined.
Pour the cake mixture evenly into the prepared tin. Bake for 20-25 mins or until baked. Testing the centre of the cake, in different areas, with a skewer until it comes out clean.
Leave in the tin to cool for about 10 mins, before turning out onto a wire wrack to cool completely.
Make the frosting
Melt the chocolate, butter and cream in heat proof bowl over a pan of simmering water.
Take the bowl off the heat and add the icing sugar. Mix until you have a nice smooth spreading consistency.
Leave to one side to set a little. Popping it in the fridge helps it to set.
When your cake has cooled completely, spread the white chocolate frosting over your cake. Pouring the frosting into a piping bag with about a half ins/1cm opening, will make this a lot easier. Dust with sieved cocoa powder.
This cake will keep in an air tight tin for a couple of days.