Cappuccino Cakes Recipes

CAPPUCCINO CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
• Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
• 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.

CAPPUCCINO CAKE RECIPE

Steps:

• TO MAKE CAKE LAYERS: Preheat oven 350 degrees F. Grease and flour two (or 4) 8-inch cake pans and set aside.
• Beat four eggs and 1 cup of sugar in the bowl a stand mixer over high speed for 20 minutes until pale and doubled in volume.
• Meanwhile sift together the flour and baking powder and fold into the beaten eggs.
• Divide the batter into four equal portions. (Batter makes 4 cups; so divide each part by 1 cup of batter.) Add 1 tbsp of cocoa to one portion, 1 tbsp of cappuccino powder to another portion, strong coffee to a third portion and leave one portion plain as is.
• Fold in the mixtures and spread each mixture evenly into an 8-inch cake pan. Bake each layer in a preheated oven for 22 minutes or until done. Cool completely before frosting.
• TO MAKE FROSTING: In a large bowl, beat the whipping cream until soft peaks form.
• Add the condensed milk and whipped cream cheese and continue to beat until thick and creamy.
• Next, add in the sour cream, coffee, and cappuccino powder and beat until well combined.
• In a separate small bowl, stir together the gelatin and warm water and quickly whisk together to dissolve most of the granules. Immediately add the gelatin mixture to the frosting with the mixer running and beat until combined. (Frosting will slightly thin out after the addition of the gelatin but no worries it will stiffen up nicely creating an incredible mousse.)
• TO ASSEMBLE CAKE: Dilute the apple juice with water and soak each layer with a few tbsp of the apple juice mixture.
• Invert one layer onto a serving plate. Frost and sprinkle with raisins and repeat likewise with remaining layers. Frost the sides and top.
• Drizzle top of the cake with cool ganache and keep refrigerated.

CAPPUCCINO CUPCAKES

Steps:

• In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In a large bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Gradually stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Just before serving, frost cupcakes with whipped topping and sprinkle with cocoa. Refrigerate leftovers.