Cappuccino Cake Coffee Chocolate and Cream – a delicious recipe with eggs, caster sugar, flour, vanilla essence, chocolate spread, icing sugar. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
preheat oven to gas mark 6
2
in a mixer beat togther the eggs and sugar until they become mousey and leave ribbon trails in the mixer, this takes my kenwood about 5 minutes, add 1 vanilla essence and beat for 30 seconds extra.
3
crush cofee granules into fine powder and mix evenly with flour.
4
gently fold in the flour using your fingers to scissor through the mixture ensuring it is just mixed without huge lumps.
5
Divide between two greased and floured sandwich tins and bake in middle shelf for 12- 14 minutes until springy on top and light golden.
6
allow to coool in tin for 5 minutes before turning out onto rack to cool.
7
once cool spread with choclate spread, whipped cream or dream topping sandwhich and dust with icing sugar, cocoa powder and cinamon.
447
kcal
Calories
14
g
Fat
63
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 eggs, 4 ounces caster sugar, 5 ounces self raising flour, 1 teaspoon vanilla essence, and more.
Yes, Cappuccino Cake Coffee Chocolate and Cream falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
