Sunday, 12 July 2015

Cappuccino and Chocolate Birthday Cake Recipe

Caffé Mocaccino Celebration Cake

So, being a baking enthusiast and over all cake lover with a very stubborn idea of the perfect birthday cake for the day, I decided the only way forward would be to make my own. (and a damn good cake it was too if I may say so myself...)
 
 
 
 This pretty, chocolate butter frosting covered coffee and chocolate layered sponge with coffee flavoured butter frosting in-between was my own (and ultimate fave) creation. Coffee cake has got to be one of my all time fave flavours (even if I'm not a lover of the beverage its self... the infused flavour in a magical sweet treat won't go to waste around me ;)) When mixed with its long lost lover and ultimate partner in crime CHOCOATE! It will send your taste buds through the roof.

This cake, although coffee cake, for sure won't smack you in the face with a strong and bitter taste of the beverage but will make its presence with a subtle and sweet welcome. The perfect in-between cake, dodging the extreme sickly over chocolaty or strong coffee sponge recipes out there achieving the perfect balance right in the centre. It'll be sure to please everyone! and make the perfect birthday cake surprise.

(So without further a do, here goes the recipe... and what you've all been waiting for.)


Cappuccino and Chocolate Layer Sponge Cake Recipe

(a.k.a. The Mocha Celebration cake)

 



Ingredients:

 

Chocolate sponge:

175g Self Raising Flour
225g Muscovado Sugar
225g Soft Un-Salted Butter
4 Eggs
50g Cocoa Powder
1 tsp Baking Powder
 

Cappuccino Sponge:

225g Self Raising Flour
225g Muscovado Sugar
225g Soft Un-Salted Butter
4 Eggs
1 tsp Baking Powder
4 tsp Instant Coffee, Dissolved in 1 tbsp Boiling Water
 

Inner Filling:

225g Icing Sugar
100g Butter
4 level tsp instant coffee, dissolved in 1 tbsp warm water
1/2 tsp Vanilla Essence
 

Chocolate Covering:

225g Icing Sugar
100g Butter
1 1/2 tbsp Cocoa Powder
1 tbsp Warm Water
1/2 tsp Vanilla Essence
 
Decoration: Sprinkles, Chocolate shavings/ drops
 

 

 

Method: 

 

 For the Chocolate Sponge:

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Lightly grease and/ or line two 20cm (8 inch) sandwich tins.
2. Beat together the sugar and butter until light and fluffy.
3. Beat the eggs in a separate bowl and add to the mixture little at a time, beating well after in addition.
4. Sieve the Flour, Cocoa powder and baking powder over the mixture and fold in with a metal spoon.
5. Once smooth, divide the mixture into the two cake tins as evenly as possible and smooth over with a knife.
6. Bake for approx. 25-30 mins. Until Golden brown and firm to touch. Leave to cool for 10mins and turn out of tins on wire rack.
 

For the Cappuccino Sponge:

6. Repeat steps 1-4 in the chocolate sponge recipe above.
7. Once smooth, stir in the dissolved coffee until thoroughly blended and divide equally between two greased cake tins.
8. Bake for approx. 25-30mins. Until firm to touch and the sponge springs back when prodded. Leave to cool and turn out on cooling rack.
 

Filling:  

Once the sponges are completely cool, use a sharp knife to level three of the sponges, leaving a coffee sponge unlevelled for the top layer.

1. In a mixing bowl beat together butter, icing sugar, vanilla essence and the dissolved coffee.
2. Once smooth place a chocolate sponge on your cake tray/stand and use roughly 1/3 of the icing or enough to cover the sponge about 1cm thick.
3. Repeat step two with all the sponge layers, alternating the sponge. Chocolate, Coffee, Chocolate, Coffee.
4. Refrigerate for up to 10-15mins to ensure the icing has begun to set and the cake is sturdy.
 
 

Chocolate Frosting Coating:

1. Beat together the icing sugar, butter, cocoa powder, vanilla essence and water until smooth and fully blended. (Add more cocoa powder to adjust colour and taste.)
 
2. To ice the cake, carefully spoon the mixture on the top and sides using the back of the spoon the gently ease the mixture in to any gaps and begin smoothing out. (If your sponge is a little crumbly apply a thin layer of icing all over and refrigerate till firm to lock in the crumbs and carry on with the next steps; however this isn't always necessary.)
3. Using either an icing spatula or, alternatively, the back of a serving spoon and knife to gently cover the cake, roughly smoothing as you go.
4. Decorate the cake with your chosen sprinkles, fruit and other decorations and refrigerate till serving. (For best results refrigerate up to 30mins or an hour before serving to ensure the cake is sturdy and the icing has begun to harden.   
 
(Tip; This cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.)

Enjoy!
 
(Pictures below!)
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Don't forget to tag me on instagram (@apesjackson) and on twitter (@aprilroseo) if you recreate this amazing celebration cake. Comment below if you have any other scrummy recipes I should give a whirl.
If you enjoyed this recipe be sure to check out my Blueberry and Lemon loaf cake for something a little more tart but no less stratifying and a show stopper for the summer months. 
 
Hope you enjoyed, 
 
Much love,  -A
Xx


That's all for now folks,
 

XOXO -A
<3