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Cappuccino Cake

Submitted by Pat 11 June 2009



1tsp cocoa 2 tbsp coffee granules (use a good one eg Dowe Egberts) 225g unsalted butter 225g mixed castor sugar/soft brown sugar 4 lge eggs 225g SR flour 1 1/2 tsp BP,Topping: 80g white choc 40g butter 2 tbsp milk 120g icing sugar,,,


Preheat oven to 180 (fan 160).
Use 9 inch (pref springform) tin, greased and base lined
Mix cocoa and coffee with 2 tbsp warm water.
Add all other ingredients, sifting in the flour.
Beat well.
Bake approx 40 mins
Cool in tin on rack, removing sprinform after a while.
For topping, whizz icing sugar in processor to remove lumps.
Melt choc, butter and milk over pan of simmering water or in mocrowave (with care).
Remove from heat, stir.
Cool for a while, stirring occasionally, to thicken.
Add to processor and whizz to blend, cleaning down sides into mixture as necessary.
When cake is cold, ice with the cold icing. It will drizzle down the sides of the cake, but that is fine.Finish with grated coffee flavoured choc (or eg cocoa powder /coffee beans)
Cut into slices (9), pack in foil and poly bag and freeze if not required immediately.
Hope you enjoy it.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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