This Cappuccino cake with a white chocolate frosting has a wonderful coffee and chocolate flavour. It slices easily into individual portions. Perfect for charity events and coffee mornings. It's the ideal coffee and chocolate cake to serve to your customers if you own a bakery.
I used Percol ‘Pick of the Crop’ organic coffee that was sent for me to try. Mixing the coffee with a teaspoon of cocoa powder gives a wonderful Cappuccino, chocolate and coffee flavour. Leave out the cocoa and add a little more coffee if you want a good flavoured coffee cake.
Why this recipe works;
- Sieving the icing sugar will give you a smooth frosting.
- Wait until the cake has cooled completely before you spread the top with frosting. Or you may run the risk that the frosting will start to warm up too and will run over the sides of the cake.
- Using a traybake or sheet cake tin means that the cake will bake far quicker and you'll have a large, easy to slice cake.
Other traybake and sheet cake style recipes that you may like to try:
Chocolate Tray Bake with easy to slice hard chocolate topping.
Lemon Drizzle Traybake with Lemon zest and fresh lemon juice
Matcha Green Tea cake with a white chocolate frosting, topped with strawberries and Pistachio nuts
Cappuccino Cake with a white chocolate frosting
Equipment
- Tray bake or sheet cake tin
INGREDIENTS
For the cake
- 1 teaspoon cocoa powder plus extra for dusting ( sieved)
- 2 rounded tablespoons of coffee granules
- 200 grams butter softened
- 200 grams light brown caster sugar
- 4 medium eggs lightly beaten
- 200 grams self raising flour
For the white chocolate frosting
- 150 grams white chocolate roughly chopped
- 95 grams butter
- 4 tbs double cream or whole milk
- 250 grams icing sugar sieved
Instructions
Make the cake
- Preheat the oven to 180deg conventional or 160deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar. At least 2cm/1inch deep.
- Mix the cocoa powder and coffee granules with 2 tablespoons of hot water. Leave to one side to cool.
- Using an electric hand mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs and a little of the flour. This will help prevent too much curdling.
- Mix until well combined.
- Add the remaining flour and the cooled cocoa/coffee mix. Mix together until well combined.
- Pour the cake mixture evenly into the prepared tin. Bake for 20-25 mins or until baked. Testing the centre of the cake, in different areas, with a skewer until it comes out clean.
- Leave in the tin to cool for about 10 mins, before turning out onto a wire wrack to cool completely.
Make the frosting
- Melt the chocolate, butter and cream in heat proof bowl over a pan of simmering water.
- Take the bowl off the heat and add the icing sugar. Mix until you have a nice smooth spreading consistency.
- Leave to one side to set a little. Popping it in the fridge helps it to set.
- When your cake has cooled completely, spread the white chocolate frosting over your cake. Pouring the frosting into a piping bag with about a half ins/1cm opening, will make this a lot easier. Dust with sieved cocoa powder.
Notes
Nutrition
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