Mary Berrys Cappuccino Coffee Cake Recipes
MARY BERRY'S CAPPUCCINO COFFEE CAKE RECIPE
This is a really deep luxurious coffee cake - very impressive and delicious
Provided by bretnolan
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins. Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops. Bake in the preheated oven for about 25-30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed. To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four. When they are cold, slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish. The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.
Nutrition Facts : Calories 454 calories, Fat 12.833895833146 g, Carbohydrate 66.1063541652577 g, Cholesterol 529.158333332505 mg, Fiber 0.759375013411045 g, Protein 18.905458332524 g, SaturatedFat 3.98273916655117 g, ServingSize 1 1 Serving (208g), Sodium 543.528749977878 mg, Sugar 65.3469791518466 g, TransFat 2.17779874999001 g
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