18 April 2012

Cappuccino Cake

This is a perfect afternoon tea cake. The kids didn't like this one (more for the adults! Yay!) as they weren't keen on the coffee flavour. It goes really well with a nice cup of coffee for that double caffeine hit!.
I also made this one with a bit of a kick in the icing.

225g self raising flour
1 tsp baking powder
1 tsp cocoa powder
225g softened butter
225g caster sugar
4 eggs, beaten
2 tblspns strong coffee (I used 3 tablespoons of instant coffee dissolved in hot water and cooled)

Whiskey Buttercream icing
50g butter
2 cups icing sugar
2 tablespoons whiskey (optional)
dash of milk

Grease square tin (20x20cm) and heat oven to 180deg C.

Sift flour, baking powder and cocoa together in a mixing bowl. Add the butter, sugar, eggs and coffee and beat really well until fluffy and smooth. Spoon into prepared tin.

Bake for 30-40 mins or until cooked through (check with a skewer). Cool and ice.
Prepare icing by mixing butter and whiskey and icing sugar and beat until a good spreading consistency. If its too stiff then add some milk slowly until its how you want it.

Dust with cocoa powder.


Gail said...


Heather said...

Looks delicious and very easy to make - the whiskey in the icing sounds good too - yum :)