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Chocolate & Cappuccino Cake

By Kylemartin (GoodFood Community)
A star rating of 5 out of 5.1 ratingRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 12
Rich and indulgent chocolate and cappuccino sponge cake
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Ingredients

For the cake

  • 200g Soft butter or stork
  • 200g Caster sugar
  • 140g Self raising flour
  • 5 free range large eggs
  • 2 teaspoons baking powder
  • 150g good quality coco powder

For the filling

  • 200g Soft butter or stork
  • 200g Caster sugar
  • 140g Self raising flour
  • 5 free range large eggs
  • 2 teaspoons baking powder
  • 150g good quality coco powder
  • 150g icing sugar
  • Coffee powder to taste eg: azerea
  • 100g Butter or stork

Method

  • STEP 1
    Pre heat your oven to 160/gas mark 3/ 320F fan add the sugar and butter together in a large bowl, cream together with an electric whisk, until fluffy and creamy.
  • STEP 2
    Add eggs to a bowl or jug and gently beat, gradually add the eggs to the butter and sugar mixture. Keep whisking until mixture is light and fluffy.
  • STEP 3
    Add the flour and baking powder, coco powder to the eggs and sugar mixture, using the electric whisk beat the mixture gently, until all combined. Pour half of the mixture into 2 20cm spring clip tins and don't forget to grease them with grease proof paper!
  • STEP 4
    FOR THE FILLING: Add the butter, icing sugar and coffee powder, mix together with the electric whisk until light and fluffy, decorate in what ever way you would like!

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A star rating of 5 out of 5.1 rating
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