- STEP 1
Pre-heat the oven to 180.C and line a 2 lb loaf tin with baking parchment.
- STEP 2
Mix the butter and sugars together using a hand-held whisk until light and fluffy.
- STEP 3
Add the vanilla extract and espresso and mix again until well combined.
- STEP 4
Add the eggs and flour and mix with a wooden spoon until well combined.
- STEP 5
Put mixture into the loaf tin and bake in the centre of the oven for 45 minutes until a skewer inserted into the middle comes out clean.
- STEP 6
Put on a cooling rack to cool completely.
- STEP 7
Meanwhile make your topping by combining all the ingredients in a food processor to make a soft-set butter cream.
- STEP 8
Once the cake is completely cool top with the butter cream and grate over some chocolate to give that cappuccino finish.