Organic Cappuccino Cake

  • Cooking Time25 mins
  • Serves6
  • DifficultyMedium

For the cake:

100g softened organic butter
100g organic caster sugar
2 organic eggs
½ tsp organic vanilla extract
100g organic self-raising white flour
15ml cold strong organic coffee

For the topping:

3 tbsp good quality organic chocolate spread
150ml organic double cream
3 tsp organic coffee granules
75g organic milk chocolate flakes

1. Beat together the butter and sugar.

2. Beat in the eggs, vanilla extract, flour and coffee.

3. Divide the mixture between two oiled and lined 20cm / 8”round tins.

4. Bake in a preheated oven at 180°C/Fan 160°C/350°F/Gas Mark 4 for 20 to 25 minutes.

5. Cool the sponge layers on a wire rack.

6. Spread chocolate spread on one sponge layer and place the second sponge layer on top.

7. Whip the cream until thick.

8. Stir in the coffee granules and half of the chocolate flakes.

9. Spread the topping over cake.

10. Scatter the remaining chocolate flakes on top.

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