Cappuccino cake

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• lyn

  15 August 2010

  lyn commented on this recipe

  I made this cake yesterday, but made it in two sandwich tins, joing the two together with the icing and also spreading more on the top. I decorated it with caramel curls and a little sifted cocoa and it looked and tasted pretty good, would definately make it again.

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• Jenny

  19 August 2010

  Jenny rated and commented on this recipe

  

  I made this for a coffee shop my dad runs and it flew out the door. It did take a bit longer to cook than the 55 mins and i mixed a bit of coffee into the icing and was delish. defo will make it again

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• Irmgard

  25 August 2010

  Irmgard rated and commented on this recipe

  

  I made this cake today for a little treat for my husband and he just loved it. I made the icing with Philadelphia cream cheese and dusted the top with cocoa. If I was making this for a party, I would definitely look for the chocolate-covered coffee beans. That would really take it over the top!

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• Jane Facey

  26 August 2010

  Jane Facey rated and commented on this recipe

  

  Really good, moist cake. As it was for a fundraiser I swapped the butter for soft margerine, with all the other flavours I don't think it made any difference and I iced with coffee glace icing as it was quite a hot day. Will definitely make again and use the soft cheese icing when the temperatures drop and keeping it less of a problem.

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• supermum29

  31 October 2010

  supermum29 rated and commented on this recipe

  

  I have just made this cake and I forgot to put in the yogurt, but other than the mix being darker than the picture,I couldn't tell the difference and the cake is absolutely delicious. I used Philadelphia cream cheese and a little coffee in the icing, and it was to die for. I will definitely make this again - in fact, my family wouldn't let me get away with not making it again!!

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• chipchik

  15 February 2011

  chipchik rated and commented on this recipe

  

  I made this to sell in my cafe and it went down really well. To cut down costs I use margarine instead of butter which didn't seem to alter the final product! Also freezes without the topping very well.

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• Trish

  27 March 2011

  Trish commented on this recipe

  Made this yesterday for a golf club event. I used soft margarine as the butter was too cold from the fridge. The cake was so light and moist and a huge hit with my golfing friends. I didn't let on how easy it was to make. Will certainly add this to my baking favourites.

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• Trish

  27 March 2011

  Trish rated and commented on this recipe

  

  Forgot my stars!!

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• MazzaW

  28 March 2011

  MazzaW rated and commented on this recipe

  

  Fantastic cake and so easy to make. Made it for an afternoon tea and it was polished off very quickly. Guests thought it tasted a lot like tirimisu! Definitely making again as I am no great baker and it turned out perfectly so always a winner for me!

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• LizSardari

  14 May 2011

  LizSardari rated and commented on this recipe

  

  Just finished baking this cake. Smells delicious and tastes yummy. Light and fluffy.

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• Angel780

  02 July 2011

  Angel780 rated and commented on this recipe

  

  Made this today and it was a total flop. Followed everything to the letter but it just didn't work. It was a solid heavy block that did not rise much even though I cooked it for the right about of time and I made sure the skewer came out clean. I do not want to try to make it again as it uses a lot of ingredients. Really disappointed.

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• Holly

  07 July 2011

  Holly rated and commented on this recipe

  

  Very nice cake but it was underdone in the middle. I would think it needs longer than the 25-30 minutes stated. I put some tin foil over the top to stop it burning, but it still remained uncooked. The icing however is amazing!

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• babs

  03 October 2011

  babs commented on this recipe

  Just made this and panicked like crazy! It took at least 50 minutes TO COOK!! and even now I'm not too sure whether or not it's done. I hope it is, as, if not, it is an expensive experiment, and I'm hoping to offer it for a charity coffee morning!! Here's hoping....................! Barbara.

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• Emsie

  09 October 2011

  Emsie rated and commented on this recipe

  

  Not convinced by this one. The sponge came out light and moist But you couldn't actually tell what flavour it was,

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• riggers

  21 November 2011

  riggers rated and commented on this recipe

  

  Worked perfectly and went down a treat!

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• LadyInTheKitchen

  11 December 2011

  LadyInTheKitchen rated and commented on this recipe

  

  Lovely cake! Extremely easy to make and very tasty! I found the sugar both in the cake and in the icing too much so I used less, still tasted delicious though. Made it with espresso rather than instant coffee, and made it very strong as I love the taste. I also added a little bit of coffee in the icing. Yummy! Oh, and the baking time was more around the 40-45 minute mark in my fan oven. I turned up the heat to 180 after the half hour, when I saw that the cake was still liquid-ish.

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• Lynne

  28 December 2011

  Lynne rated and commented on this recipe

  

  Lovely cake and really simple to make. Agree with previous comments that it takes longer to cook in my fan oven compared to recipe. I tuned oven up to 170 after 30 mins and it needed another 20 mins to cook through, but be brave and leave it for as long as it needs as its well worth it and won't burn. Will try again next time with coffee icing.

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• jackie yum

  22 January 2012

  jackie yum rated and commented on this recipe

  

  This was delicious went down very well. One word of warning, unless the butter is very soft it won't blend easily, as I found out on my first attempt.

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• Top Cat

  07 February 2012

  Top Cat rated and commented on this recipe

  

  I was a bit disappointed with this. As per previous comments, it took a lot longer than the stated time to cook. I wasn't overly impressed with the flavour, I thought it was quite bland. Probably won't make again

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• DutchRed

  08 February 2012

  DutchRed rated and commented on this recipe

  

  Love this one. Already mad it twice. Freezes well, too, Second time I used half fresha and the second half a week later. Made the second cake wih a bit more coffee, almost double your amount as I tipped the 1st 100 mls in to the batter without thinking. Used another 75 mls to sprinkle over the top. Perfect.

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http://www.bbcgoodfood.com/recipes/696633/

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)

FOR THE ICING

• 140g icing sugar , sifted
• 350g mascarpone or soft cheese
• few chocolate-covered coffee beans

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Difficulty and servings

Cuts into 15 squares

Preparation and cooking times

Prep 25 mins

Cook 30 mins

Can be frozen un-iced

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)

FOR THE ICING

• 140g icing sugar , sifted
• 350g mascarpone or soft cheese
• few chocolate-covered coffee beans

Per serving

436 kcalories, protein 5g, carbohydrate 45g, fat 28 g, saturated fat 16g, fibre 1g, sugar 31g, salt 0.56 g

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