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
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Pregeat oven to 180°C
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Butter 2 x 20cm sandwich tins and line the bottoms with grease proof paper
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Beat butter and sugar together with electric beaters until pale and creamy
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Add the flour and eggs in one go and keep beating until evenly mixed
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Fold in the walnuts (if using) and half of the coffee
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Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen
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Leave the cakes in their tins for 5 mins before turning onto a wire rack
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Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges
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Leave to cool completely
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While the cakes cool, make the frosting
Frosting
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Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy
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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
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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