The Ultimate Mary Berry Cappuccino Cake Recipes: Rich, Moist, And Delicious!

The Ultimate Mary Berry Cappuccino Cake Recipes: Rich, Moist, And Delicious!

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Jamie Oliver’s Cappuccino Cake lovinghomemade
Jamie Oliver’s Cappuccino Cake lovinghomemade from lovinghomemade.com

If you’re a fan of Mary Berry, then you know that she has a knack for creating delicious and easy-to-follow recipes. Her cappuccino cake is no exception! This cake is moist, rich, and has the perfect balance of coffee and chocolate flavors. It’s the perfect cake to serve at any occasion, and your guests will be begging you for the recipe. In this article, we’ll be sharing two different versions of Mary Berry’s cappuccino cake recipe that are sure to please any palate.

Recipe 1: Classic Mary Berry Cappuccino Cake

Ingredients:

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 medium eggs
  • 225g self-raising flour
  • 2 tsp baking powder
  • 2 tbsp instant coffee granules
  • 2 tbsp hot water
  • 100g dark chocolate, grated
  • For the frosting:
  • 150g unsalted butter, softened
  • 225g icing sugar
  • 2 tsp instant coffee granules
  • 2 tbsp hot water
  • 50g dark chocolate, grated

Instructions:

  1. Preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm sandwich tins with baking paper.
  2. Place the butter and sugar in a large bowl and beat with an electric mixer until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Sift the flour and baking powder into the bowl and fold in gently until just incorporated.
  5. Dissolve the coffee granules in the hot water and fold into the mixture along with the grated chocolate.
  6. Divide the mixture between the prepared tins and smooth the tops with a spatula.
  7. Bake for 25-30 minutes, or until the cakes are golden brown and spring back when lightly pressed in the center.
  8. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  9. To make the frosting, place the butter, icing sugar, coffee granules, and hot water in a bowl and beat with an electric mixer until light and fluffy.
  10. Spread half of the frosting on top of one of the cooled cakes, then place the other cake on top.
  11. Spread the remaining frosting over the top and sides of the cake, then sprinkle with the grated chocolate.
  12. Serve and enjoy!
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Nutritional Information:

Each slice contains approximately 450 calories, 37g carbohydrates, 31g fat, and 5g protein.

Cooking Time:

Approximately 30 minutes.

Equipment:

  • Two 20cm sandwich tins
  • Baking paper
  • Electric mixer
  • Spatula
  • Wire rack

Serving Suggestions:

This cake is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

If you’re feeling adventurous, you can try adding a tablespoon of Bailey’s Irish Cream to the frosting for a boozy twist.

Substitutions:

  • You can use milk or white chocolate instead of dark chocolate in the cake and frosting.
  • If you don’t have self-raising flour, you can use plain flour and add 2 tsp of baking powder.
  • If you don’t have instant coffee granules, you can use brewed coffee instead.

Storage:

This cake will keep for up to three days in an airtight container at room temperature.

Tips:

  • Make sure your butter is soft but not melted, or your cake may turn out dense.
  • Grate your chocolate finely for a smoother texture.
  • If your frosting is too thick, you can add a splash of milk to thin it out.

Notes:

This cake is best served at room temperature, so take it out of the fridge about an hour before serving.

Frequently Asked Questions:

  • Can I make this cake gluten-free?
  • Yes, you can use gluten-free self-raising flour instead of regular self-raising flour.

  • Can I freeze this cake?
  • Yes, you can freeze this cake without the frosting for up to three months. Simply wrap it tightly in cling film and foil.

  • Can I use buttercream frosting instead of the coffee frosting?
  • Yes, you can use any frosting you like. Buttercream, cream cheese frosting, or whipped cream would all work well.

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Recipe 2: Vegan Mary Berry Cappuccino Cake

Ingredients:

  • 225g self-raising flour
  • 2 tsp baking powder
  • 100g caster sugar
  • 2 tbsp instant coffee granules
  • 2 tbsp hot water
  • 100ml vegetable oil
  • 200ml almond milk
  • For the frosting:
  • 150g vegan margarine, softened
  • 225g icing sugar
  • 2 tsp instant coffee granules
  • 2 tbsp hot water
  • 50g vegan dark chocolate, grated

Instructions:

  1. Preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm sandwich tins with baking paper.
  2. Sift the flour and baking powder into a large bowl, then stir in the caster sugar.
  3. Dissolve the coffee granules in the hot water, then stir in the vegetable oil and almond milk.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Divide the mixture between the prepared tins and smooth the tops with a spatula.
  6. Bake for 25-30 minutes, or until the cakes are golden brown and spring back when lightly pressed in the center.
  7. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  8. To make the frosting, place the vegan margarine, icing sugar, coffee granules, and hot water in a bowl and beat with an electric mixer until light and fluffy.
  9. Spread half of the frosting on top of one of the cooled cakes, then place the other cake on top.
  10. Spread the remaining frosting over the top and sides of the cake, then sprinkle with the grated chocolate.
  11. Serve and enjoy!

Nutritional Information:

Each slice contains approximately 350 calories, 43g carbohydrates, 20g fat, and 2g protein.

Cooking Time:

Approximately 30 minutes.

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Equipment:

  • Two 20cm sandwich tins
  • Baking paper
  • Electric mixer
  • Spatula
  • Wire rack

Serving Suggestions:

This cake is perfect on its own, but you can also serve it with a dollop of vegan whipped cream or a scoop of vegan ice cream.

Variations:

If you’re feeling adventurous, you can try adding a tablespoon of Kahlua or another coffee-flavored liqueur to the frosting for a boozy twist.

Substitutions:

  • You can use any type of plant-based milk instead of almond milk.
  • If you don’t have self-raising flour, you can use plain flour and add 2 tsp of baking powder.

Storage:

This cake will keep for up to three days in an airtight container at room temperature.

Tips:

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