Cappuccino Cake

Ingredients

Sponge
100g/4oz	Softened Butter
100g/4oz	Caster Sugar
2	Eggs
½tsp	Vanilla Extract
100g/4oz	Self Raising White Flour
1tbsp	Cold Strong Coffee
Filling & Topping
3tbsp	Chocolate Spread
150ml/5floz	Double Cream
1tbsp	Coffee Granules
75g/3oz	Milk Chocolate Flakes

Method

1. Beat together the butter and sugar.
2. Beat in the eggs, vanilla extract, flour and coffee.
3. Divide the mixture between two oiled & lined 20cm/8”round tins.
4. Bake in a pre-heated oven for 20/25 minutes.
5. Cool the sponge layers on a wire rack.
6. Spread chocolate spread on one sponge layer and place the second sponge layer on top.
7. Whip the cream until thick.
8. Stir in the coffee granules and half of the chocolate flakes.
9. Spread the topping over cake.
10. Scatter the remaining chocolate flakes on top.

 

 

Temperature & cooking time:
20/25mins at 180°C/Fan 160°C/350°F/Gas 4

Dietary status:
Nut free, Soya free, Vegetarian.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.