My husband would like me to bake more, so I’ve been making cakes a bit more than I normally do. I’ve been trying to be creative, and make a variety of styles. Last time it was fruity pineapple cake (click here for recipe), this time it’s a cappuccino cake with a mild coffee flavor.
5 tbsp strong coffee
175g light muscovado sugar
175g self-raising flour
1/2 tsp baking powder
400g double cream
50-75g dark chocolate (I use 85%)
1. Beat the butter and sugar together until fluffy. Add the eggs one at a time, beating into the mixture. If the mixture ‘curdles’ during this process, add a spoonful of the flour.
2. Mix the flour and baking powder together. Once all the eggs have been beaten into the butter – sugar mixture and it’s again fluffy, start adding the flour. When you have only little flour left, add the coffee, followed by the remaining flour. After the flour has been added and completely mixed, you don’t want to overdo the mixing.
3. Preheat the oven to 175°C / 345°F. Line a baking tin with non-stick baking paper (unless you’re using a silicone one), and pour the cake mixture in. Bake for about 45 minutes.
4. Once baked, take out of the oven. I tend to check the cake is baked through by using a metal knitting pin. When you pull it out, if it’s clean the cake is done, if some batter has got stuck to it it’s not done yet.
5. Lift the cake and the baking paper out of the tin and let the cake cool on a rack.
6. Remove the baking paper and cut the cooled cake into three layers.
7. On each layer, put some whipped cream and grated dark chocolate. Then put another layer on and repeat.