Cappuccino Cake

If you’re already bored of seeing the January detox recipes then here’s a rare treat for you! Even if you are on a health kick, surely you deserve a wee weekend treat right (my apologies for the peer pressure but this cake is just soooooo good)?!!??!

On my drive home from work today someone was talking on the radio about how unlucky people who have birthdays this time of year are; not only are friends are all partied out after new years but everyone is flat broke after the expense of Christmas and the early December pay day. So this post is all of you out there in need of an amazing cake and a Birthday celebration, as it’s so good it will put a smile on even the saddest of faces!

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For the cake

  • 250g butter – softened
  • 250g light soft brown sugar
  • 300g self raising flour
  • 4 eggs – beaten
  • 50g walnuts – toasted and whizzed in a food processor to finely chop
  • 100ml strong coffee

For the icing

  • 500g tub mascarpone
  • 50ml strong coffee
  • 2 tbsp light soft brown sugar
  • 1 tsp good quality vanilla essence
  • Cocoa powder and giant chocolate buttons to top

Heat the oven to 160’C

Grease and line 2 x 20” cake tins

Beat the butter and sugar together until pale and creamy

Add the flour and eggs and beat together until everything is evenly mixed

Fold in the walnuts and the coffee

Divide the cake mixture between the 2 tins and and bake in the oven for 25-30 minutes, until they are springy to touch and are cleared away from the edges of the tin.

Leave the cakes to cool in the tin and then tip out to cool completely on a rack.

While the cakes are cooling, beat together the mascarpone, coffee and sugar until smooth and creamy

Use half of the icing to sandwich the two cakes together and then spread the rest of the frosting over the top of the cake.

Decorate with your buttons and a sprinkling of cocoa and then slice up and enjoy!

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