Petitchef

Triple-layer cappuccino cake

Dessert
8 servings
20 min
25 min
Very Easy
1338 Kcal

Ingredients

Number of serving: 8
12 oz butter

12 oz caster sugar

11 oz plain flour


3 teaspoons baking powder

1 oz cocoa

4 teaspoons instant coffee dissolved in as little hot water as possible


For the icing:

10 oz butter

20 oz icing sugar

4 teaspoons instant coffee dissolved in as little hot water as possible


To decorate:

150 g grated chocolate

Preparation

  • For one cake layer, cream together 4oz butter and 4oz sugar until pale and fluffy.
  • Beat in 2 eggs alternating with a spoonful of flour if the mix looks like it is curdling.
  • Sieve the remaining 4oz flour with 1 teaspoon baking powder and gently fold into the mix.
  • For the chocolate layer use 3oz flour and 1oz cocoa. For each coffee layer use 2 teaspoon instant coffee dissolved in as little hot water as possible.
  • Spoon the mix into a greased 8" cake tin and bake for 20-25 minutes at 180°C (the cake should just about be coming away from the sides and should spring back when gently prodded).
  • Leave to cool in the tin for 20 minutes before turning out on to a wire rack to cool completely.
  • For the filling mix 4oz butter and 8oz icing sugar together with 2 teaspoons instant coffee dissolved in as little hot water as possible. Sandwich the cakes together (coffee-chocolate-coffee) with half the icing between them.
  • Mix the icing sugar, butter and coffee together to cover the top and sides of the cake.

Nutritional informations (for 1 serving):

Nutrition:

Nutritional information for 1 serving = 297g
Calories: 1338Kcal
  • Carbo: 152.5g
  • Total fat: 74.5g
  • Saturated fat: 47.5g
  • Proteins: 12.1g
  • Fibers: 3.8g
  • Sugar: 122g
  • ProPoints: 37
  • SmartPoints: 67

* Percent daily values are based on a 2000 calorie diet

Photos

Triple-Layer Cappuccino Cake, photo 1Triple-Layer Cappuccino Cake, photo 2Triple-Layer Cappuccino Cake, photo 3




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