Cappuccino cake
DESCRIPTION
Calling all baking baristas – try this intense coffee cake, complete with a fluffy cloud of coffee cream. The salted butter adds depth of flavour to the dark, complex coffee notes.
INGREDIENTS
For the cake
4 Eggs
200g Self raising flour, sieved
1 tsp Baking powder
200g Light brown sugar
200g Trewithen Dairy salted butter, room temperature
2 tsp Instant coffee, dissolved in 1 tbsp hot water and cooled
For the topping
300ml Double cream
3 tbsp Icing sugar, sieved
2 tsp Instant coffee granules, dissolved in 1 tbsp hot water and cooled
Cocoa powder for dusting
METHOD
Preheat the oven to 180c. Grease and line the base of a 20cm springform tin.
In a large mixing bowl, add all of the cake ingredients and mix well, ideally using an electric whisk or stand mixer until thoroughly combined.
Spoon the mixture into the prepared tin and bake in the centre of the preheated oven for approx 25-30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a wire rack.
To make the topping, whisk all the ingredients together until the double cream is fluffy and thick. Take is slow – the second you see the cream begin to ribbon, whisk a little slower so you don’t over whisk the mixture.
When it’s ready, spread the coffee cream over the cooled cake. To decorate, sieve a little cocoa powder over the top, so it resembles a cappuccino.
