Cappuccino Cake
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Cappuccino Cake with a white chocolate frosting

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Afternoon Tea
Cuisine: British
Keyword: cappucino sponge, chocolate frosting
Servings: 16 - 18 slices
Calories: 366kcal
Author: Lynn Hill

Equipment

Ingredients

For the cake

  • 1 tsp cocoa powder plus extra for dusting ( sieved)
  • 2 rounded tablespoons of coffee granules
  • 200 g butter softened
  • 200 g light brown caster sugar
  • 4 medium eggs lightly beaten
  • 200 g self raising flour

For the white chocolate frosting

  • 150 g white chocolate roughly chopped
  • 95 g butter
  • 4 tbs double cream or whole milk
  • 250 g icing sugar sieved

Instructions

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/1inch 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.

Notes

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

Nutrition

Calories: 366kcal | Carbohydrates: 43g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 158mg | Potassium: 65mg | Fiber: 1g | Sugar: 33g | Vitamin A: 575IU | Calcium: 34mg | Iron: 0.3mg