Cappuccino Cake Recipe

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A square cappuccino cake

Ingredients

SPONGE

A

  • 300 g of Sponge Mix Flour
  • 6 Eggs
  • 25 g of Cappuccino Powder
  • 40 g of Ground Hazelnuts
  • 80 ml of Water
  • 1 tsp of Cappuccino Paste

    • B

  • 80 ml of Cooking Oil

    • FILLING and TOPPING

    C

  • 100 g of Fresh Cream
  • 100 g of Cooking Chocolate

    • D

  • 400 g of Fresh Cream
  • 1 tsp of Cappuccino Paste

    • E

  • 50 g of Cocoa Powder
  • 10 g of Silver Balls

    • Directions

    1. Pour ingredients (A) into mixing bowl. Beat till mixture is light and fluffy (approximately 15-20 minutes).
    2. Add in ingredients (B) mix till well combined. Pour into 9" cake mould. Bake at 180°C for 35-40 minutes.
    3. Cut the cooled cake into 3 layers.
    4. Double boil (A), set aside.
    5. Whip (D) until smooth, sandwich the cake with (C) with extra cappuccino whipping cream.
    6. Cover the whole cake
    7. Dust the top with cocoa powder, then decorate with silver balls scattered around.

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