Cappuccino cream cake
Serves: 8-10
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Cappuccino cream cake
This cake is a guaranteed crowd-pleaser with a feather-light coffee sponge filled with fluffy vanilla cream and topped with an indulgent chocolate ganache. Just add the coffee of your choice and enjoy!
Serves: 8-10
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
522Kcal
Fat
30gr
Saturates
18gr
Carbs
55gr
Sugars
38gr
Fibre
1gr
Protein
7gr
Salt
6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 medium eggs
- 300g caster sugar
- 180ml milk
- 1 1⁄2 tbsp strong instant coffee granules or espresso powder
- 100g butter, melted, plus extra to grease
- 2 tsp vanilla extract
- 210g plain flour
- 2 tsp baking powder
For the vanilla cream and ganache
- 100g extra-dark chocolate
- 300ml double cream
- 1 tbsp glucose syrup
- 1 tsp vanilla bean paste
Step by step
To store
The cake keeps for up to 3 days in the fridge. The undecorated sponges can be frozen for up to 1 month; defrost before assembling.
- For the cake, preheat the oven to 180°C, fan 160°C, gas 4 and grease and line two deep 18cm cake tins. Whisk the eggs and sugar together for 6-8 minutes, or until trebled in size and the mixture ribbons when you pull the whisk out.
- Meanwhile, heat the milk in a small pan until steaming and then add the coffee powder, melted butter and vanilla; set aside. In another bowl, mix the flour and baking powder.
- Gradually whisk the flour mixture into the egg mixture. Slowly drizzle in the coffee mixture, continuing to whisk. The batter will be very loose, almost like a pancake batter. Divide between the two tins and bake for 40 minutes until the cakes are risen and a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tins for 10 minutes. Turn out to a wire rack, remove the paper and leave to cool completely.
- When you’re ready to decorate, break the chocolate into small pieces and place in a bowl. Heat 100ml of the cream until it starts steaming then pour this over the chocolate. Leave to melt, then whisk until you have a glossy sauce. Whisk in the glucose syrup and leave to cool.
- Whisk the remaining cream with the vanilla bean paste, to soft peaks. Place one sponge on a serving plate or cake stand and top with the cream. Top with the other cake and then spread with the ganache.
