Thursday, July 03, 2008

Chocolate Cappuccino Cake

This post is long way overdue. I made this for hubby’s birthday last week, along with the PORK TERRINE. But, I count on the saying "better late than never". I just don’t have the time to compose this post until now.

Well, this cake may seem complicated when you look at the recipe but if you had been making cakes before, things become simpler. I love the flavor, its mild and creamy with the bitterness of coffee and chocolate that melts the mouth with a sip of coffee, ohh so heavenly.

If you are a coffee lover, there is no reason why you wont like this with your favorite cup of coffee. I’ve bookmarked this in the recipe book waiting to be done for quite a long time. Just waiting for an occasion. Birthday calls for a cake; what is birthday without a birthday cake after all? Source of the recipe is my book which I had for quite a long time and I just flip the pages when I’m looking for some inspiration when there is an upcoming occasion. The book “Cakes and Cake Decorating” by Angela Nilsen, Sarah Maxwell and Janice Murfitt. Below is the recipe that I have copied from the book for this post, but I didn’t follow everything as I have to consider the portion for just the 2 of us. I used a circular pan and cut in half and layered it. If you are wondering why the cake is just half the circle, its because I’m limiting the portion. I don’t want to have big extra cake sitting in the fridge after because I’m sure I will keep on coming back and have a slice and this cake is rich and creamy with lots of goodness… too good for my belly, that is. (winks)

Another alteration for this recipe, I don’t have coffee liqueur, so I just used coffee powder instead. Any coffee powder will do, not necessarily espresso powder.

Chocolate Cappuccino Cake


175g plain chocolate, chopped
2 tsp instant espresso powder; dissolved in 3 Tbsp boiling water
3 eggs, separated
2/3 cup sugar
Pinch of cream of tartar

Cocoa powder

For the coffee cream filling:

¾ cup whipping cream
2 Tbsp sugar
1 cup mascarpone or cream cheese; softened
2 Tbsp. coffee flavor liqueur
25 g. plain chocolate, grated

For the Coffee Buttercream:

3 egg yolks; at room temperature
5 Tbsp. Light golden syrup
¼ cup sugar
1 cup butter, cut into small pieces and softened
1 Tbsp. instant espresso powder dissolved in 2 Tbsp boiling water
2 Tbsp. coffee flavor liqueur


Make the Cake:

Preheat the oven to 180 degrees C / 350 degrees F/ gas 4.

Grease a 40 x 27 cm baking tray. Line with baking parchment. Grease the parchment.

In the top of a double boiler, over a low heat, heat the chocolate and dissolved coffee powder until melted and smooth, stirring frequently. Set aside.

In a bowl with an electric mixer, beat the egg yolks and sugar for 3-5 minutes, until thick and light colored. Reduce speed to low and beat the chocolate mixture until blended.

In a large bowl with an electric mixer with cleaned beaters, beat the egg whites and cream of tartar until stiff peaks begin to form. Do not overbeat. Stir a spoonful of whites into the chocolate mixture to lighten it, and then fold in the remaining whites.

Pour the batter into the prepared tin, spreading into the corners and smoothing the top evenly. Bake for 12-15 minutes until the cake springs back when touched lightly with a fingertip. Sprinkle a clean dish towel with cocoa powder to cover and turn the cake out on to the towel. Peel off the paper and cool.

Prepare the filling:

In a medium bowl with an electric mixer, whip the cream and sugar until soft peaks form. In another bowl, beat the mascarpone or cream cheese and liqueur until light and smooth. Stir in the grated chocolate and fold in the whipped cream. Cover and refrigerate until ready to use.

Prepare the Buttercream:

In a bowl with an electric mixer on high speed, beat the yolks for 5-6 minutes until thick and pale in color. In a saucepan over medium heat, cook the syrup and sugar until the mixture boils, stirring constantly.

With the mixer on medium-low speed, slowly pour the hot syrup over the beaten yolks in a slow stream. Continue beating until the mixture feels cool, 5-6 minutes. Beat in the dissolved coffee and liqueur. Refrigerate until ready to use, but bring to room temperature before spreading.

Assemble the Cake:

With a serrated knife, trim off any crisp edges of the cake. Cut the cake crosswise into three equal parts. Place one cake on a cake plate and spread with half of the coffee cream filling. Cover with a second cake and the remaining filling. Top with the last cake.

Spoon about one third of coffee butter cream into a small piping bag fitted with a small star nozzle. Spread the remaining buttercream on top and sides of the cake. Pipe this around the cake with the design. Refrigerate cake until ready to serve. Allow to stand at room temperature for 30 minutes before serving.

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