Cappuccino Cake
This coffee-flavored traybake is a delightful treat for any occasion. The sponge is light and fluffy, infused with the rich flavors of coffee. Topped with a creamy mascarpone icing and finished with chocolate-covered coffee beans, this bake is both elegant and indulgent.
— Constant Cookbook
Ingredients
- 250g softened butter , plus extra for greasing
- 280g self-raising flour
- 250g golden caster sugar
- ½ tsp baking powder
- 4 eggs
- 150ml pot natural yogurt
- 1 tsp vanilla paste or extract
- 1 tbsp cocoa powder , plus extra to dust
- 100ml strong coffee (we made it with 2 tbsp coffee granules)
- 140g icing sugar , sifted
- 350g mascarpone or soft cheese
- few chocolate-covered coffee beans
Instructions
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
- Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.
Cook Time
30M
Prep Time
PT25M
Yield
Cuts into 15 squares
Nutrition
- Calories: 436 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 31 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.56 milligram of sodium
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