Hey coffee lovers! I am Holly, owner and chief baker (only baker…) at Hollylovescake. I live in glorious Walthamstow and spend my days baking celebration cakes, wedding cakes, vegan cakes, gluten free cakes, cookies, brownies, blondies, biscuits… I think you get the picture that I love to bake!
A few years ago, the Hollylovescake blog was launched
to share my latest recipes. Experimenting in the kitchen is so much fun! I love using unexpected ingredients and new flavours such as beetroot or tonka bean then decorating with dehydrated fruits and fresh flowers to create something really unique. For me,
it’s important to create cake that not only tastes incredible but looks spectacular.
The lovely people at Perky Blenders asked me to create
an original bake using their blend of the month, Equinox Here is my cappuccino cake. It is light and fluffy as it uses whipped egg whites to give it a pillow soft texture. Cacao used with the coffee gives chocolate undertones, making it luxurious and rich.
It is then smothered in a rich coffee buttercream that is to die for, and to add texture, decorated with fresh coffee beans and toasted walnuts.
8 eggs, separated
240g caster sugar
120g plain flour
2 teaspoons baking powder
½ teaspoon fine salt
25g ground coffee
25g cacao powder
250g unsalted butter, room temperature
100ml double cream
500g icing sugar, sifted
50ml cold strongly brewed coffee plus 1 tablespoon instant coffee stirred in
100g walnuts (optional)
Pre heat your oven to 170 degrees. Grease and line two 8 inch cake tins.
Sift together your flour, cacao, coffee, baking powder and salt in a bowl. Set aside.
In another bowl, beat together your egg yolks and sugar until pale and fluffy.
Add the dry ingredients into the egg mix and stir in until just incorporated.
In a very clean bowl, whisk the egg whites until stiff peaks form.
Add 1/3 of the egg white to the main mix and stir to help loosed up the mixture. Then add another 1/3 of whites and gently fold in then fold in the final 1/3. Fold until there are no white streaks left in the mix and stop once you have achieved this, you don’t want to over mix and knock out all the air!
Divide up between the two cake tins and put into the oven. This will bake much quicker than a normal sponge so keep an eye! Check the cake after 13 minutes, it should be firm to the touch and an inserted skewer should come out clean. Pop it back in for a couple more minutes if it isn’t quite ready. Leave to cool in the tin on a wire rack.
Make your buttercream by beating your butter on its own for a good 5 minutes until it is much paler in colour.
Add the cream and beat again for a minute.
Add three tablespoons of cold coffee along with half the icing sugar and beat until smooth. Add the rest of the icing sugar plus one more tablespoon of coffee. Beat again until fluffy. Try the buttercream and add a little more coffee if you wish but be careful as too much and the mixture will split (if this does happen, try evening it out by adding a little more icing sugar).
Sandwich your chilled sponges together with lashings of buttercream and decorate as desired. I topped mine with toasted walnuts. Just pop the walnuts on a baking tray in an oven at 180 degrees for around 5-6 minutes until slightly golden and extra crunchy.