After a couple of wonderfully busy weekends spent with my dearest friends, this week, I’m taking a time out. My motto seems to be if you can’t fill your time with friends, fill it with food, and with this in mind I’ve spent some much needed alone time in in the kitchen.
This weekend I was feeling inventive, so rather than bake your average coffee cake I decided to create the mother of all coffee cakes: the Cappuccino Cake. This is a two layer sponge cake that comprises of a coffee base layer topped with coffee buttercream, a plain vanilla sponge with vanilla buttercream icing on top of that and a sprinkling of chocolate powder or grated chocolate (depending on just how indulgent you’re feeling) to finish.
For the cake:
- 300g caster sugar
- 300g margarine/ stork
- 300g self-raising flour
- 3/4 tsp. baking powder
- 4 1/2 large eggs
- 1 tsp. vanilla essence
- 1 1/2 tbsp. espresso coffee (cooled)
For the icing:
- 115g unsalted butter (at room temperature)
- 1 or 2 squares of melted white chocolate
- 1tbsp. espresso coffee (cooled)
- Chocolate powder/ Grated dark chocolate for sprinkling
- Preheat the oven to 180˚C. Grease and line the base of two 20cm sandwich tins with greaseproof paper.
- Prepare your espresso coffee and set aside to cool.
- Beat the margarine and sugar together until smooth.
- Beat the eggs. Add the vanilla essence, mix and add the mixture to the butter and sugar. Mix well to combine (be careful not to over mix once you have added the eggs or your cake will not rise).
- Add the flour and baking powder and mix well.
- Pour half the mixture into one of the prepared sandwich tins and set aside. Add the espresso coffee to the remaining mixture, mix and then pour into the other tin.
- Put both tins on the middle shelf and bake for 25 minutes or until a skewer comes out clean. Remove from the oven and leave to cool completely.
- Put the butter into a large mixing bowl and beat (with a hand-held electric mixer or the whisk attachment of a free-stand mixer) until smooth.
- Gradually sift over the icing sugar with the mixer on a slow speed and continue mixing until the icing is smooth. The mixture may not be spreadable at this point, but it will become so once you’ve added the coffee/ melted chocolate.
- Separate the icing into two batches. Add the espresso coffee to one half and mix. Add the melted white chocolate to the other half.
- Spread the coffee icing onto the coffee cake, place the vanilla cake on top and then spread on the vanilla icing. Top with the chocolate of your choice.
Prepare it on Saturday and enjoy it for Sunday breakfast/ brunch. Well, it does have coffee in it!
If you prefer a mocha to a cappuccino, why not replace the vanilla cake and icing with chocolate? Just add 2 tbsp. cocoa powder to the cake mixture and substitute the white for dark chocolate for the icing! Devine.