Do a search online for “cappuccino coffee cake recipe” and you might end up on a food blog. Here you’re forced to scroll through paragraph upon paragraph of how life has recently been treating this blogger (peppered with teaser photos of said cake from every conceivable angle possible) before you finally get to the damn recipe.
This irritates me.
Caffeine, the fuel for writers everywhere!
So, without further ramblings, here is the recipe for my cappuccino coffee cake.
The magic of this cake is the filling, which gives the cake a creamy lightness, and you’re not immediately gagging for a cuppa because your teeth are aching from the sugar quantity.
The downside of the filling means this cake won’t keep, so make sure you can polish it all off in a day or two.
For the cake
- 50g walnuts (feel free to leave these out)
- 200g caster sugar
- 225g butter (a room temperature)
- 200 plain flour
- 4 tsps strong ground coffee
- 2 tsps baking powder
- 1/2 tsps bicarbonate of soda
- 4 eggs (at room temperature)
- A dash of milk
For the filling
- 500g mascarpone cheese
- 2 tbsp soft brown sugar
- 100ml of strong, black coffee (cooled)
- Cocoa to dust
- Whack on the oven and set it to 180 degrees centigrade.
- Grease and line two sandwich tins with greaseproof paper
- Place the walnuts (if using) into a bag and bash them to pieces using a rolling pin (very therapeutic stuff this cake making. Go on, bash them good!).
Take heed weary rolling pin wielding traveller. The road now forks and you have two options. If you have a food processor, read on, if you’re doing this all by hand (and why not, all that mixing is bound to burn off calories so I can eat more cake, right?) skip to the next header.
By food processor
- Put EVERYTHING bar the milk into a food processor and blend it all together.
By hand (get your guns at the ready)
- Cream the sugar and butter to a whipped double cream consistency.
- Mix the dry ingredients together, including the walnuts in a separate bowl.
- Crack open and whisk the eggs together in a separate bowl
- Alternative by adding some of the dry mix and the egg mix to the creamed butter and sugar and beat until all is well combined.
The roads merge again
- The mixture will be a little on the thick side. You want that dollop off the spoon consistency, so keep adding a dash of the milk until you obtain it.
- Evenly add the mixture to the two prepared tins and pop them in the oven for about 20-25mins. You know your ovens. Mine always bakes quicker than most recipes state.
- Leave to cool in the tins. Once the cakes are cool, you can add the filling.
- Make yourself a strong, black coffee. You’ve earned it, but keep back about 100ml and allow it to cool.
- Tip the mascarpone into a bowl and beat with a wooden spoon.
- Add the soft brown sugar and beat in well
- Add the cooled coffee a little at a time. You might not need all of it. You will want it at a creamy consistency but thick enough to hold its shape in the cake.
- Divide the mixture up so half goes inside the cake and the remainder adorns the top.
- No cappuccino would be complete without a dash of chocolate on the top, so add a dusting of cocoa to finish.
- If you want, add some more touches like extra walnuts, or chocolate coated coffee beans sprinkled on top.
- Cut as generously as you desire and let this caffeine wonder fuel your writing habit.