It’s that terrible time of year where at least one person you know has the cold or the flu. Having a small person in the house makes us a bit more susceptible to bugs. Last week I ended up with some sort of flu/ cold bug and felt awful for it. All I wanted was someone to bring me coffee and cake and to tuck me up in a duvet in front of the TV. Unfortunately no such coffee/cake fairy seems to exist in Dunfermline so I decided to make my own. A friend had recently brought us some amazing coffee back from Rwanda so I made this cappuccino cake. I’m not usually a fan of coffee cake, as I don’t like my coffee sweet, but this is rich enough to bypass that problem.
For the sponge
200g soft, butter, plus extra for greasing
1 tsp baking powder
85g good-quality cocoa powder
140g self-raising flour
150g caster sugar
50g dark brown muscovado sugar
2 tbsp milk
2tbsps strong coffee
50g chocolate chopped into small chunks
For the filling and topping
2 x 250g tubs mascarpone
85g caster sugar
5 tbsp very strong coffee
50g dark chocolate, for grating
Preheat the oven to gas mark 5, grease and line two 20cm sandwich tins
- Cream together the butter and sugars until light and fluffy.
- In a separate bowl sift together the cocoa powder, flour and baking powder.
- Whisk the eggs together in another bowl. Then gradually add the eggs to the butter and sugar mixture, with a spoonful of the flour mixture each time.
- Once the eggs are combined add in the coffee and whisk until mixture through.
- Next sift in the flour mixture and mix until just combined.
- Lastly add in the chocolate chunks and mix through. Pop in the oven for about 25 minutes, until springy to touch.
- For the filling and topping beat the mascarpone and sugar together and then beat in the coffee. Wait until the cakes are stone cold before topping and filling. Then grate some chocolate on the top!