Cappuccino cake with mallow fluff frosting

Cappuccino cake with mallow fluff frosting recipe

4 ratings

This easy coffee cake recipe pairs light chocolate sponge, infused with rich coffee syrup, with wonderfully fluffy marshmallow frosting. A creative baking idea that's best enjoyed with a steaming cup of fresh coffee or, for a special afternoon tea, a glass of bubbly. See method

  • Serves 12
  • 20 mins to prepare and 40 mins to cook, plus cooling
  • 557 calories / serving

Ingredients

  • 250g (8oz) butter, softened
  • 250g soft brown sugar
  • 250g self-raising flour
  • 50g (2oz) cocoa, plus extra to decorate
  • 4 large eggs
  • 100g (3 1/2oz) natural yogurt
  • 100ml (3 1/2fl oz) strong coffee, cooled
  • 1 tsp vanilla bean paste or extract

For the coffee syrup

  • 100ml (3 1/2fl oz) strong coffee
  • 2 tbsp soft brown sugar

For the frosting

  • 100g butter, softened
  • 200g icing sugar
  • 1 x 213g tub marshmallow fluff
  • cocoa powder, for dusting
  • chocolate-covered coffee beans, to decorate (optional)

Each serving contains

  • Energy

    2335kj
    557kcal
    28%
  • Fat

    28g 40%
  • Saturates

    16g 79%
  • Sugars

    50g 56%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 74.5g Protein 6.4g Fibre 2.3g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line the base and sides of 2 x 20cm (8in) sandwich tins. Put the butter and sugar in a mixing bowl and beat, using an electric whisk, for 6-8 minutes, until pale and creamy. Add the flour, cocoa, eggs, yogurt, cooled coffee and vanilla, and mix for a further 2 minutes, or until well combined. Divide the cake mixture between the prepared tins and bake on the middle shelf for 25-30 minutes, until springy to the touch and lightly golden.
  2. Meanwhile, make the coffee syrup. Heat the coffee and sugar in a small pan, until the sugar has dissolved. Remove the warm sponges from their tins to a wire rack and drizzle over the coffee syrup. Leave to cool completely.
  3. For the frosting, beat together the butter and sugar in a mixing bowl until smooth. Gradually add the marshmallow fluff in large spoonfuls, mixing until well incorporated.
  4. Sandwich the sponges together using roughly half of the frosting. Spread the remaining frosting over the top and sides of the cake with a palette knife. Dust with cocoa powder and decorate with chocolate-covered coffee beans, if you like. The cake will keep well, stored in an airtight container, for 2-3 days.

Tip: For a fine, even dusting of cocoa powder, hold a tea strainer high above the cake and sprinkle a little through it.

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