Someone wanted me to make a few cakes for them, and I decided to try this out. I’m a huge fan of coffee chocolate, so a whole coffee chocolate cake sounded lush…
It was fairly easy to make. The only bit I struggled with was the dusting cocoa power over the top — I really struggle with it and end up having none at all or way too much. The rest was very simple, and I certainly got no complaints about the cake itself. It didn’t look as nice as the picture on the BBC Good Food site I used for it…but it looked nice. I bet you could make it look nicer.
For the cake
- 250g pack of soft butter
- 250g light soft brown sugar
- A few extra tablespoons of the sugar
- 300g self-raising flour
- 4 eggs
- 200ml very strong, very cold instant coffee
For the filling
- 500g mascarpone
- 2 tablespoons of light soft brown sugar
- Cocoa powder to decorate
Pre-heat the oven to 180C and grease two 20cm sandwich tins with Fry-Light or butter. Then add the butter and the sugar together and beat it until pale and creamy — with an electric beater if you’ve got one, or some very strong arms if not. Then sift in the flour, lightly beat the eggs and pour them in in one go. Just keep beating with the mixers/your strong arms until everything is nice and evenly mixed together.
Then pour in half of your coffee and fold it in. At this point it’s ready to go into the tins — just bake for 25-30 minutes until the cakes have risen and are a lovely golden colour.
Let the cakes cool in their tins for about five minutes, then turn them out onto a wire rack. Add two or three tablespoons of sugar to the remaining coffee, poke the cakes all over with a toothpick and pour about 4 tablespoons of coffee over them. Then leave it them to cool completely.
When the cakes have cooled, tip the mascarpone into a bowl and beat the sugar and remaining coffee in. Soon it’ll become nice and smooth.
Use about half of this mix to slather on top of the less-flat cake. I used half but there was waaaaay too much, you could probably get away with half of this again.
Use a palette knife (or the back of a large tablespoon) to smooth the rest of the mix on the top. Or as much as you want to. Again, there is a lot here. There was some left over and a ridiculous amount in the middle and the top of my cake…
Finish by sprinkling the cocoa powder on the top. You can do it with your fingers or use my magic mini-sieve (what most people call a tea strainer)
I’m really not good at doing this, like I said, so I ended up with a massive layer of chocolate. I’m certain you could do it better.
The report came back that my Cappuccino Cake was lovely. The filling tasted absolutely delicious; definitely going to be using mascarpone cheese again. I think a good tip would be to grate chocolate into the cake mix; then it would be so good I could probably eat the whole thing myself in one go. There’s a few more photos here. If you do make this please let me know — and send in pictures, so I can either show people how nice the cake can look or feel comforted that it’s not just me that can’t do it…