Cappucino Cake

Heavenly Cappucino Cake

This cake is perfect as a tea-time treat or made for someone

special. The coffee flavour is delightful and if you're a coffee lover,

make the coffee stronger. I halfed this recipe and cut the cake into

two parts to make it a bit smaller but I would recommend using the full

recipe if this is a gift or made to sell. I used the mascarpone frosting

but cream cheese frosting is also yummy with this cake.

Ingredients:

250g Butter (softened)

250g Light soft brown sugar

300g Self-raising flour

4 eggs (beaten)

50g Finely chopped walnuts (toasted), optional

200ml Very strong coffee (cooled)

Mascarpone Frosting:

500g Mascarpone

2 tbsp Light soft brown sugar

Cocoa Powder to decorate

1. Preheat oven to 180c/160c fan/gas 4. Butter 2 x 20 cm sandwich tins and line with greaseproof paper. Beat butter and sugar until pale and creamy. Add flour and eggs together. Fold in optional walnuts and half of the coffee. Spoon the mix into tins and bake for 25-30 mins.

2. Leave cakes in tins for around 5 mins then turn onto cooling rack. Sweeten remaining coffee with sugar and sprinkle 4 tbsp on sponges. I used a pastry brush and brushed coffee over so the sponge wouldn't get soggy. Then leave to cool.

3. Make the frosting adding remaining coffee and spread in between cakes to form a sandwich and on top of the cake also. Decorate with dusted cocoa powder.

                             

Recipe: BBC Good Food