Mary Berry’s Cappuccino Cake is absolutely delightful. A soft moist sponge with light coffee cream icing. I used Rico Fairtrade instant coffee.
- 50g (2oz) Cocoa powder
- 6 tablespoons boiling water
- 3 large eggs
- 175g (6oz) self raising flour
- 50ml (2fl oz) milk
- 1 teaspoon baking powder
- 100g (4oz) softened butter
- 275g (10oz) caster sugar
Topping and Filling
- 300ml (1/2 pint) double cream
- 1 teaspoon instant coffee dissolved in 2 teaspoons hot water
- Cocoa powder for dusting.
Pre-heat the oven to 180C for electric/convection ovens, 160C for fan or Gas 4.
Grease two deep sandwich tins and line the base of the tins with baking or parchment paper.
Place the measured cocoa powder into a mixing bowl and add the boiling water and mix until you achieve a paste like consistency.
Add all the remaining ingredients to the bowl and beat until it’s just combined. It will be a thick, loose batter. Be careful not to over-beat it.
Equally divide the cake mixture between the two tins and level the surface.
Place in the oven and bake for 25-30 minutes. The cakes should be well risen and will begin to shrink from the sides of the tin.
Leave to cool in the tins for a few minutes, and then turn them out onto a wire rack and remove the baking paper.
To make the topping, whip the double cream until it just holds its shape and then stir in the dissolved coffee. Use the cream to fill the cake and spread the rest over the top. Smooth the surface with a palette knife and sift the cocoa powder on top.
Recipe via Mary Berry’s Baking Bible