I hadn’t baked in the last month, so it was time to dust off the baking equipment and get the recipe books out. The cappuccino cake in Mary Berry’s Baking Bible was a tempting afternoon treat! And I was up for the challenge!
50 g cocoa powder
6 tbsp boiling water
3 large eggs
50 ml milk
175 g self raising flour
1 tsp baking powder
100 g butter, softened
275 g caster sugar
For the filling and topping:
300 ml double cream
1 tsp instant coffee, dissolved in 2 tsp hot water
Cocoa powder, for dusting
- Preheat the oven to 180°C/Fan 160°C/gas 4. Lightly grease both the tins and line the bases with non-stick baking parchment.
- Put the cocoa powder into a large mixing bowl, add the boiling water and mix well until it has a paste-like consistency
- Add all the remaining ingredients to the bowl and whisk with a hand-held electric mixer until just combined. The mixture will be a thick batter (be careful not to over whisk).
- Divide the cake mixture between the prepared tins and gently level the surface.
- Bake for 25–30 minutes, until the cakes are well risen and beginning to shrink away from the side of the tin.
- Leave to cool in the tins for a few minutes then turn out, peel off the parchment and allow to finish cooling on a wire rack.
- To finish the cake, whip the double cream until it just holds its shape and then stir in the dissolved coffee. Use half the cream to fill the cake and spread the remainder over the top. Gently smooth the surface with a palette knife and dust with sifted cocoa or drinking chocolate.
Mmmm! Heavenly 🙂
Keep smiling 🙂