Ingredients
- butter 200g
- golden caster sugar 200g
- muscovado sugar 200g
- self-raising flour 250g
- instant coffee 3-4 tbsp
- baking powder a pinch
- eggs 2
- soured cream 125g
CAPPUCCINO BUTTERCREAM
- icing sugar 250g
- butter 125g, at room temperature
- instant coffee 1 tbsp mixed with 1/2 tbsp boiling water
- cocoa powder for dusting
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4.
-
Step 2
To make the cake, put the butter, sugars and 250ml water in a pan, and heat gently until the butter has melted.
-
Step 3
Take off the heat and stir in the flour, coffee, baking powder, eggs and soured cream.
-
Step 4
Mix to a smooth batter.
-
Step 5
Pour into a lined 20 x 30cm cake tin (leave some baking paper overhanging to help lift the cake out, once done) and bake for 25-30 minutes, until a skewer comes out cleanly.
-
Step 6
Cool, then lift out.
-
Step 7
To make the icing, gradually beat the icing sugar into the butter, along with the coffee.
-
Step 8
Spread all over the cake then dust with cocoa powder.
Nutritional Information
- Kcals 351
- Fat 16.9g
- Saturates 10.5g
- Carbs 47g
- Sugars 36.3g
- Fibre 0.6g
- Protein 2.4g
- Salt 0.5g
