Cappuccino Cake

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Indulge in one of the best Cappuccino cakes ever – moist, soft, light, and utterly delicious. Layers of perfection with mascarpone coffee cream sandwiched in between. This is not just a cake; it’s a dreamy, coffee-infused delight that will have you savouring every heavenly bite! Made with Henrietta Inman, I’m so excited for you to try this recipe.

Ingredients
For the Cake
9 tbsp ground coffee
180g unsalted butter, softened
90g light brown muscovado sugar
1 tsp vanilla extract
3 eggs, whisked
90g wholegrain brown rice flour
90g brown teff flour
2 tsp baking powder
pinch of salt
70g walnuts, crushed
2 tbsp coffee liqueur

For the Whipped Mascarpone Cream
120g double cream
500g mascarpone cheese
3 tbsp maple syrup


Method

– Preheat the oven to 180°C / 160°C with a fan. Grease and line 2 cake tins.

– Mix the ground coffee with 240g boiling water. Strain it into a jug after a few minutes of steeping. Set aside to cool.

– Place the butter, sugar, and 80g of the coffee in a stand mixer. Mix for 3 minutes until light and fluffy.

– Place the flours, baking powder, salt, and walnuts in a large bowl. Mix well.

– Add 1/3 of the egg, then 1/3 of the dry ingredients to the stand mixer while you continue to mix.

– Divide the batter between the 2 cake tins. Smooth to the edges. Place in the oven and bake for 15-20 minutes.

– Pour 50g of the coffee in a small bowl and add the coffee liqueur. This is your coffee syrup.

– Remove the cakes from the oven. Use a skewer to pierce them all over. Spread the coffee syrup all over the cakes.

– Place all the ingredients for the whipped mascarpone cream in a stand mixer. Add 50g of the coffee and whisk until light and fluffy.

– Remove the cakes from their tins and place 1 on a cake stand/plate. Spread half the cream over the cake. Place the second cake on top. Spread the remaining cream on top.

Decorate how you like – we’ve used edible flowers!

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