Cappuccino Cake
- Number of Servings: 9
Ingredients
Cake:1/2 cup butter, softened3/4 cup light soft brown sugar (save 1 tbsp each for coffee drizzle and frosting)1-3/8 cup self-raising flour2 eggs, beaten3-1/2 oz very strong coffee (made fresh or with instant), cooledMascarpone Frosting:8 oz tub mascarpone1 tbs light soft brown sugarcocoa powder to decorateOr Caramel Glaze (calories reduced to 315 per serving):1/4 cup butter or margarine1 teaspoons milk1/4 cup brown sugar
Heat oven to 350. Butter an 8 inch square pan and line the bottom with wax paper.
Beat butter and sugar together with electric mixer until pale and creamy. Add the flour and eggs and half the coffee and keep beating until evenly mixed. Spoon the mix into the prepared pan and bake for 25-30 minutes or until golden and well risen.
Leave the cake in the pan for 5 minutes before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and drizzle 4 tbsp over the cake. Leave to cool completely.
While the cake cools, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Spread the frosting over the top of the cake. Decorate with cocoa powder.
If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.
Caramel Glaze: Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake.
Serving Size: Makes 9 servings.
Beat butter and sugar together with electric mixer until pale and creamy. Add the flour and eggs and half the coffee and keep beating until evenly mixed. Spoon the mix into the prepared pan and bake for 25-30 minutes or until golden and well risen.
Leave the cake in the pan for 5 minutes before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and drizzle 4 tbsp over the cake. Leave to cool completely.
While the cake cools, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Spread the frosting over the top of the cake. Decorate with cocoa powder.
If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.
Caramel Glaze: Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake.
Serving Size: Makes 9 servings.
Nutritional Info Amount Per Serving
- Calories: 365.8
- Total Fat: 23.8 g
- Cholesterol: 68.3 mg
- Sodium: 96.2 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 0.5 g
- Protein: 5.2 g
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