Do you know the show “The Great British Bake Off”? If not, have a look at this and then make your way over here. If you love baking, this is the most exciting thing on TV every Wednesday night. Actually, it’s the most exciting thing on TV all week! I have watched every series and I recommend you do too (get VPN if you’re not in the UK).
I am a good baker but certainly not as good as the guys and girls on the show. But sometimes, I like to think that I am a genius with the flour and the eggs. I pretend that I have just invented a new sensational flavour combination and that I am the master of the 6-strand braided bread. Am I the only one in this?
I bought Mary Berry’s “Baking Bible” a couple of year ago because of #GBBO (that’s Twitter speak for the Great British Bake Off and one to follow) and I am slowly baking my way through it. Last month I made these beautiful madeleines and this week I decided on the chocolate, coffee and cream combination in this cappuccino cake.
(adapted from Mary Berry’s recipe in “Mary Berry’s Baking Bible”)
50g cocoa powder (unsweetened)
3 tbsp boiling water
25 ml milk
3 tsp baking powder
50g soft butter
200ml whipping cream
1/2 tsp instant coffee granules dissolved in 1 tsp of very hot water
some cocoa powder for dusting
1. Preheat the oven to 180 degrees C. Grease and flour a springform cake tin with a diameter of approx. 18cm.
2. In a large mixing bowl, mix the cocoa powder and boiling water into a smooth paste. Then add the eggs, milk, flour, baking powder, butter and sugar and mix until just combined. Do not overmix.
3. Pour the mixture into the tin, level the top and put it in the middle of the oven. Bake for 30-35 minutes or until a skewer comes out clean.
4. Leave to cool for 5 minutes then remove from the springform and cool the cake further on a wire rack.
5. When the cake is completely cooled, slice it horizontally into 2 disks.
6. Whip the cream until it holds its shape. Spread about half of the cream onto one of the disks.
7. Put the second disk on top of the cream.
8. Mix the coffee granules with the hot water. Let it cool down for a couple of minutes and then fold it gently into the remaining cream. Spread the coffee cream on top of the cake and smooth it out using a palette knife (a regular knife will work too just use the smooth side (not the cutting side).
9. Decorate the cake with a dusting of cocoa powder.