Cappuccino Cake

I am kind of going through a cake phase so please bear with me, because my next few posts are also going to probably be on cakes,not the usual ones though.  This recipe and the image is from Mary Berry’s Baking Bible.

Happy baking!


50 g (2 oz) Cocoa powder

6 tbsp Boiling water

3 Large eggs

50 ml (2 fl. oz) Milk

175 g ( 6 oz) Self-raising flour

1 Rounded tsp baking powder

100 g (4 oz) Softened butter

275 g (10 oz) Caster sugar

For The Filling And Topping:

300 ml ( 10 1/2 fl.oz, 1/2 pint) Double cream

1 tsp Instant coffee, dissolved in 2 tsp of  hot water

A little cocoa powder or drinking chocolate, for dusting


Step One
Pre-heat the oven to 180°C/Fan 160°C/gas 4. Lightly grease both the tins and line the bases with non-stick baking parchment.

Step Two
Put the cocoa powder into a large mixing bowl, add the boiling water and mix well until it has a paste-like consistency.

Step Three
Add all the remaining ingredients to the bowl and whisk with a hand-held electric mixer until just combined. The mixture will be a thickish batter (be careful not to over whisk).

Step Four
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. Turn the cakes out onto a wire rack and leave to cool completely.

Step Five
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. This cake is best eaten fresh; store in the fridge if necessary.

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