Now I’m no expert chef, but I do like to do some cooking and baking when I get the chance. Food, after all, is one of my favourite things! So, for anybody that may be interested, from now on I will occasionally be sharing with you some of *my homemade recipes.
(*Some of my recipes may have distant origins online or in a magazine somewhere, but I usually experiment with and adapt them rather a lot, hence calling them ‘mine’)
And here is the first; Kia’s Kappuccino Cake…
I chose to share this recipe with you first because, well, who wouldn’t love a grand, perfectly moist, and divinely chocolatey coffee-cake? My family loves this one and can’t believe that I haven’t bought it from a shop-it doesn’t last very long in the house once I’ve made it!
Serves: 4-12 (Depending on size slice & greediness of family members!)
What you will need:
For the Cake:
- 3.5 fl oz/100ml Strong Coffee (measure this out first because it needs time to cool before you add it to the recipe!)
- 4oz/125g Butter (softened)
- 4oz/125g Margarine
- 8.8oz/250g Brown Sugar (soft, dark)
- 8.8oz/250g Self-raising Flour
- 2 0z/50g Chocolate Powder
- 4 Eggs
- Vanilla Sugar (a teaspoon or two)
- Vanilla Extract (a drop or two)
You can use any combination of what you like to fill, top and decorate the cake, but here are some scrummy suggestions (those coloured in brown are the ones I used on this particular occasion):
- Coffee Icing (Make it yourself, or cheat like me and buy a pre-made tub!)
- Whipped topping
- Mallow Fluff
- Coffee Beans
- Stawberries & Raspberries
- Hundreds & Thousands
- Preheat Oven to 180°C/160 °C for fan-assisted oven.
- Grease two round baking tins
- Use an electric whisk to mix sugar, vanilla sugar, butter, and margarine together until smooth. (Remember to use a very deep mixing bowl, or it could get messy!)
- Add the flour, chocolate powder, eggs and vanilla extract, and continue mixing until combined.
- Last but not least, add the coffee and whisk until smooth.
- (Now is the perfect time to lick the whisks, just make sure to turn off the whisk and eject them first!)
- Split the mixture equally between the two tins, and pop them both on the middle shelf of the oven for 20-30 minutes. (Until cooked through)
- (Now is the perfect time to lick the bowl, supposedly all that raw egg could be bad for you, but it’s never given me any problems!)
- Once the two cakes are cooked, make sure to leave them to cool before adding filling, topping, and decorations. And don’t be afraid to get creative!
- Serve with coffee, capuccino or yummy chocolate milkshakes 🙂