Cappuccino Cake

Cappuccino Cake

Make sure you use deep sandwich tins or loose-bottomed tins for this recipe, as the shallower tins tend to overflow. This cake is best eaten fresh, store it in the fridge if necessary, says Mary.



What do we need:

50 gr. cocoa powder
6 tablespoons of boiling water
3 large eggs
50 ml. milk
175 gr. self-raising flour
1 rounded teaspoon baking powder
100 gr. softened butter
275 gr. caster sugar


For the filling and topping:

300 ml. double cream
1 teaspoon instant coffee, dissolved in 2 teaspoons hot water
a little cocoa powder or drinking chocolate for dusting.

And as the first snow fell this morning i added a few frosted snowflakes.








                                                            "Enjoy"