Recipe 47: Cappuccino Cake

So I’ve only been home about 14 hours and I’m already having withdrawal symptoms from being on holiday in North Yorkshire! We stayed in a lovely place called Esk Valley, which is situated about 1.5 miles from the local railway town of Grosmont and roughly 8 miles from Whitby. Although we weren’t impressed with the cottage we rented initially, it did grow on us; the fact we had a railway track for the steam railway at the front of the house made up for it. You really can’t beat the country air and seeing all the fields and animals.

The view from our bedroom window

The view from our bedroom window

I had made this cake last week for a family event and from the feedback I received from it (unfortunately I didn’t get to try any), it was supposedly delicious! All of it was eaten and enjoyed, which made me very happy. The cake itself was different than how I imagined it (before reading the recipe); I had assumed that the sponge would be flavoured with coffee, however, it is 2 chocolate sponges filled with double cream which has been whipped then mixed with instant coffee – dusted over with cocoa powder and you have yourself that signature cappuccino look. Photo 24-08-2013 15 04 30


  • 50 g cocoa powder
  • 6 tbsp boiling water
  • 3 large eggs
  • 50 ml milk
  • 175 g self raising flour
  • 1 tsp baking powder
  • 100 g butter, softened
  • 275 g caster sugar

For the filling and topping:

  • 300 ml double cream
  • 1 tsp instant coffee, dissolved in 2 tsp hot water
  • Cocoa powder, for dusting


1. Preheat the oven to 180C/ fan 160C/ gas mark 4. Grease two 8″ deep sandwich tins (or use 1 like me!) and line the base with parchment paper.Photo 23-08-2013 15 43 16 2. In a large bowl, add the cocoa powder and water – mixing well until it has a paste-like consistency. Add the remaining cake ingredients and beat together until smooth and well combined. Try not to over-beat, the mix will be fairly thick.Photo 23-08-2013 15 43 34 3. Divide the mix between the two tins and level the surface gently; place in the oven for 25-30 mins until the cakes are well risen and shrinking from the sides. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and allow to finish cooling on a wire rack.Photo 24-08-2013 15 11 10 4. To finish the cake, whip the double cream until it just holds its shape, then gently stir in the dissolved coffee. Use half the cream to fill the cake, sandwich it together, then spread the remainder of the cream over the top. Dust the sifted cocoa powder over the top.Photo 24-08-2013 15 13 46


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