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Cappuccino Cake with a white chocolate frosting

Cappuccino Cake

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.

Scale

Ingredients

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)
  • 95g butter
  • 4tbs double cream or whole milk
  • 250g icing sugar (sieved)

Instructions

Make the cake

  1. 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.
  2. Mix the cocoa powder and coffee granules with 2 tablespoons of hot water. Leave to one side to cool.
  3. 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.
  4. Add the remaining flour and the cooled cocoa/coffee mix. Mix together until well combined.
  5. 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.
  6. Leave in the tin to cool for about 10 mins, before turning out onto a wire wrack to cool completely.

Make the frosting

  1. Melt the chocolate, butter and cream in heat proof bowl over a pan of simmering water.
  2. 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.

  3. 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.

     

Notes

This cake will keep in an air tight tin for a couple of days.

Keywords: cappuccino white chocolate frosting