Monday, 25 August 2014

Cappuccino Cake

I was channelling a bit of Mary Berry on Saturday.  Apparently this cake is best eaten fresh, which wasn't really an issue here.

Measure 2oz cocoa powder with 6tblsp boiling water.  Add 3 large eggs, 50ml milk, 6 oz self raising flour, 1tsp baking powder, 4oz butter and 10oz caster sugar.

Beat until combined - the mixture will be like a fairly thick batter.

Divide mixture between two cake tinned (greased and lined bases) then bake for 25-30 mins at 180c until well risen and beginning to shrink away from the sides of the tin.

Cool on a wire rack.

For the filling, dissolve 1tsp coffee in 2tsp hot water.  Whip 300ml double cream until it just holds its shape then stir in the dissolved coffee.

Sandwich the cake together with half of the cream and spread the rest on top.

Dust with sifted cocoa powder or drinking chocolate.