Recipe: Trevor Noah’s Moist Cappuccino Cake

Trevor Noah’s Moist Cappuccino Cake Cake 250 g butter (softened) 250 g light soft brown sugar (plus 2-3 tbsp) 300 g self-raising flour 4 eggs (beaten) 50 g walnuts (toasted and finely chopped (a food

Trevor Noah’s Moist Cappuccino Cake

Cake

  • 250 g butter (softened)
  • 250 g light soft brown sugar (plus 2-3 tbsp)
  • 300 g self-raising flour
  • 4 eggs (beaten)
  • 50 g walnuts (toasted and finely chopped (a food processor is easiest), optional)
  • 200 ml very strong coffee ((made fresh or with instant), cooled)

Frosting

  • 500 g tub mascarpone
  • 2 tbsp light soft brown sugar
  • cocoa powder or drinking chocolate to decorate

Cake

  1. Pregeat oven to 180°C

  2. Butter 2 x 20cm sandwich tins and line the bottoms with grease proof paper

  3. Beat butter and sugar together with electric beaters until pale and creamy

  4. Add the flour and eggs in one go and keep beating until evenly mixed

  5. Fold in the walnuts (if using) and half of the coffee

  6. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen

  7. Leave the cakes in their tins for 5 mins before turning onto a wire rack

  8. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges

  9. Leave to cool completely

  10. While the cakes cool, make the frosting

Frosting

  1. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy

  2. 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

  3. 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


Recipe from Good Food magazine, May 2006

SOURCE

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