Cappuccino cake

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Results 81-100

• Becks

  26 July 2010

  Becks rated and commented on this recipe

  

  Not a fan of the frosting but it may just be my brand of coffee that I used. Need to play about with it a bit!

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• Eleanor

  25 August 2010

  Eleanor commented on this recipe

  So easy to make and very light. Everyone loved it .

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• Potter

  08 September 2010

  Potter commented on this recipe

  Made this at the beginning of the week for my small coffee shop and it has become a firm favourite already, will definately be making more, it is so easy and the frosting tops it off deliciously.

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• Potter

  08 September 2010

  Potter rated and commented on this recipe

  

  opps forgot the rating

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• Pip

  10 September 2010

  Pip rated and commented on this recipe

  

  Makes great cupcakes. I dribbled a bit of Amaretto on as well as the coffee before I iced them.

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• susans file

  23 September 2010

  susans file rated and commented on this recipe

  

  i have made this cake afew times now it is very good

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• susans file

  23 September 2010

  susans file commented on this recipe

  i have made this cake afew times now it is very good

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• jellyapple

  11 October 2010

  jellyapple rated and commented on this recipe

  

  Made using two loaf tins instead, finished with the mascarpone and left in the fridge over night. Delicious.

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• stephen gibson

  20 October 2010

  stephen gibson commented on this recipe

  When it says: "Sweeten the remaining coffee with the extra sugar" What is the extra sugar amount? (is it the 2-3 tbsp?) and when it says: "...and sprinkle 4 tbsp over the sponges." By sprinkle does it mean pour the sweetened coffee mixture over the two sponges and does this therefore mean approx 2 tbsp per sponge? (and I presume over the "top" of the sponges - i.e. the raised surfaces). Maybe it's obvious but it isn't to me and I'd like to try and get it right first time! Leave to cool completely. 3.While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

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• Rita Y

  11 November 2010

  Rita Y rated and commented on this recipe

  

  Made this for work colleagues and they absolutely loved it. Not sweet and sickly but just right, will make it again.

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• chana masala

  16 January 2011

  chana masala rated and commented on this recipe

  

  I made this cake for a small family gathering for my Mums Birthday. It went down a treat!!!! A really lovely light cake with a subtle taste. Next time I am going to try drizzling a little more of the coffee solution over the sponges as would have been even more lovely had the sponges been a little more moist,

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• DMW

  20 February 2011

  DMW rated and commented on this recipe

  

  went down a treat will be making again Thank you xx

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• StevJov

  06 March 2011

  StevJov commented on this recipe

  I made this last night and the sponge turned out great, smells and tastes like coffee but I think I did something wrong as when blending the rest of the coffee with the mascarpone the mascarpone became really really runny so it would not spread on top or look like the picture... I think maybe there was too much water in our coffee blend, just wondering how much water there should be? X

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• laxtitute

  17 March 2011

  laxtitute commented on this recipe

  Made this 3 months ago and my parents are STILL going on about it- seriously not an exaggeration. Everyone said it was the best coffee cake they've ever had. It was absolutely brilliant, and so easy to get right! Had to bake for an extra 15 mins or so but not sure if that's just because I was using a rubbishy student oven!

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• laxtitute

  17 March 2011

  laxtitute rated this recipe

  

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• towers151

  19 March 2011

  towers151 rated this recipe

  

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• Marola

  20 March 2011

  Marola rated and commented on this recipe

  

  The best. Used white sugar instead of brown and marg. instead of butter. Might try to adapt the recipe to other flavours.

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• Claire Wood

  14 April 2011

  Claire Wood rated and commented on this recipe

  

  Gorgeous cake! Don't need to say any more, the mascarpone topping is lovely, not so sweet as the usual buttercream. Impressed everyone who had a piece.

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• Lara

  22 May 2011

  Lara commented on this recipe

  Made this for the first time today. For those of you who said the frosting was runny, mine was too. I mixed it by hand, did you too? thought I had nothing to lose to by trying the electric whisk to thicken it up. It worked!

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• purpledragon

  05 June 2011

  purpledragon commented on this recipe

  Made this for my office on my last day, everyone loved it and it disappeared even though half the team were not there, I had to go out and buy cookies for a meeting as there was none left. I only put the frosting in the middle because Sainsburys only had one tub of cheese but I think it would have been too tall had I put it on top too. I used 3 tsp of instant expresso powder in 150ml water for the coffee, (less to allow for not putting frosting on top of the cake) this was nice but tempted to make it a little stronger next time - yes there will be a next time for this really easy to make cake.

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Ingredients

• 250g pack butter , softened
• 250g light soft brown sugar plus 2-3 tbsp
• 300g self-raising flour
• 4 eggs , beaten
• 50g walnuts , toasted and finely chopped (a food processor is easiest), optional
• 200ml very strong coffee (made fresh or with instant), cooled

FOR THE FROSTING

• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Cake base only

Ingredients

• 250g pack butter , softened
• 250g light soft brown sugar plus 2-3 tbsp
• 300g self-raising flour
• 4 eggs , beaten
• 50g walnuts , toasted and finely chopped (a food processor is easiest), optional
• 200ml very strong coffee (made fresh or with instant), cooled

FOR THE FROSTING

• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate

Per serving

559 kcalories, protein 5g, carbohydrate 48g, fat 39 g, saturated fat 23g, fibre 1g, sugar 29g, salt 0.72 g

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