There are times when that double shot cappuccino just doesn’t quite hit the spot. And there are of course times when only cake will do. So I invented the Best Cappuccino Cake ever for just those times. You’re welcome.
6oz butter, softened
6oz caster sugar
6oz self raising flour, sifted
3 eggs, beaten
1 espresso cup of the strongest espresso you can make
3tbsp icing sugar
cocoa powder to dust
First, pre-heat the oven to 190C/375F/Gas Mark 5 then grease and line your baking tray. I used a rectangular tray that measures about 20cm x 25cm as I think this cake works well cut into squares but of course it could also be made using a round cake tin or even cupcakes.
Put the softened butter into a mixing bowl, add the caster sugar and cream together until the mixture goes pale in colour. Then add the beaten eggs a little at a time. Don’t be tempted to put them in all at once as this can cause the mixture to split.
Add the sifted flour to the bowl and mix well until smooth but don’t over stir. Now add the espresso and stir into the mixture (at this point, I must warn you that it smells so darned good that it is tempting to skip the whole baking bit and to dive right in..)
Take the cake mixture and put it into the prepared tin, making sure to smooth out the mixture. Then pop it in the oven for about 25 minutes until it is nice and golden brown. The best test to make sure that it is cooked right through is to stick a knife in and if it comes out clean, it is cooked, if it comes out with mixture on then it needs a little longer. This tip was passed down to me from my Dad (which I think was passed down to him from his Aunt..) and sometimes, the old tricks really are the best! Now you need to leave the cake to completely cool before you add your cappuccino ‘froth’ icing.
In a bowl carefully add the icing sugar to the mascarpone and mix well with a fork. Now smooth this over the top of the cooled cake then dust with cocoa powder to finish.
Et voila! The best cappuccino cake. Ever. It really is a deliciously moist cake and the hit of the espresso along with the sweetness of the icing is just to die for. Trust me on this. I have eaten enough to be quite the expert 😉