This cappuccino cake is a blessing to me! Around my house, there are a lot of bakeries and dessert places, but none serves cappuccino cakes. I always crave for anything that tastes like coffee. And with this recipe on hand, I can always have my coffee dessert fix anytime. Our friends over at lovinghomemade has this to say about this amazing recipe:
“Coffee cake!!! it looks so good!”
It really does! For both coffee and chocolate lovers, this is a must-eat dessert! It has both the bittersweet flavor of dark chocolate and coffee, and at the same time there’s that sweetness that only decadent cakes can offer. Yes, it’s a winner dessert!
Ingredients
Cake
225g Kerrygold butter
225g caster sugar
4 large Eggland’s Best eggs
50g ground almonds
200g SR flour
1 teaspoon baking powder
100ml strong cold cappuccino (or milky coffee)
2 tablespoons Kahlua (or milk)
1 teaspoon vanilla extract
Cocoa powder, for dusting
Icing
250g icing sugar
125g butter
50ml strong cold cappuccino (or milky coffee)
Instructions
Set the oven to 180°C. Grease, and line the bases of, two round 20cm/8″ cake tins.
Cream the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
Fold in the ground almonds, flour and baking powder.
Stir in 100ml of the coffee along with the Kahlua (or milk) and the vanilla, then divide the mixture evenly between the two cake tins.
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Quick Tip: If you are making more than two layers, check on them after twenty minutes.
Thanks again to lovinghomemade for this amazing recipe.
Please can you credit my photo and add a link, thank you: http://www.lovinghomemade.com
Hello, Rachel! There was and still is a link to your website and full credit at the end of the post – however, there had unfortunately been a blunder in the editing process and we had mentioned Jamie Oliver instead of lovinghomemade. Apologies for that! We’ve fixed it now. Your cake is not only stunning but also delicious! ?
Thank you very much! Really appreciate it