Cappuccino Cake Recipe

This Cappuccino Cake Recipe is the best Cappuccino Cake I have made. This is an easy Cake Recipe to follow.

Ingredients

225g Plain Chocolate
15ml Instant Coffee Granules
225g Butter or margarine, softened
225g Dark, soft brown sugar
5 Eggs
125g Ground almonds
125g Cornflour

To Finish

30ml Strong coffee, cooled
30ml Dark Rum
300ml Whipping Cream
Cocoa powder to decorate

Method

Grease a 23cm round, spring-form release cake tin and line the base with greaseproof paper.

Melt the chocolate with the instant coffee and leave to cool slightly.

Cream the butter and sugar together until pale and fluffy.  Beat in the eggs, one at a time, beating well after each addition.  Fold in the almonds, cornflour and melted chocolate.  Pour into the prepared tin and level the surface.

Bake in the oven at 180°C/350°F/Gas 4 for about 75 mins or until risen and just firm to the touch.  Cover the cake with greaseproof paper to prevent it becoming too brown, if necessary.    Leave cake to cool in the tin.

Finishing

When cold, prick it all over with a fine skewer.  Mix the coffee and rum together and pour evenly over the cake.  Leave for at least 30 mins.

Whip the cream until it just holds its shape.  Remove cake from tin and transfer to a serving plate.  Spoon the cream on top and spread over the cake.  Dust with a little cocoa powder.