I was bought this book by my boyfriend back in July and have completely fallen in love with it! I’ve baked a fair few things from the book but decided that I would try something different (and to make one of my Dad’s favourite cakes)… the Cappuccino Cake.
225g softened butter
225g light soft brown sugar
140ml strong coffee, cooled
250g self-raising flour
1. Preheat the oven to 180°C/Gas Mark 4 and line 2 x 21cm cake tins with some greaseproof paper.
2. In a large mixing bowl, cream together the butter and sugar, until light and fluffy. Add the eggs and the coffee, and mix again. Fold in the flour until the mixture is smooth and well combined.
3. Divide the mixture between the two cake tins and bake for around 20 minutes or until golden brown (mine took exactly 20 minutes, but it varies oven to oven)
4. Leave to cool slightly in the tins before transferring the cakes onto a wire rack to cool completely.
And for the icing…
150g softened butter
300g icing sugar
2 tsp instant coffee mixed with 3 tbsp hot water
(decorations are completely optional)
1. Mix together the butter and icing sugar until pale in colour and smooth in texture. Pour in the coffee and mix until well combined.
2. Using a palette knife to spread some icing to sandwich the two cakes together. Then use the remaining icing to decorate in whichever way you please…I went with all-over and it turned out a little sloppy but not horrendous!
3. Add any extra decorations that you like, I went with walnut halves but you could add a dusting of cocoa powder or even coffee beans…