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Cappuccino Cake

“This is a 10!!!” The recipe makes a large tray-bake which begs to be shared, so of course we did, and THAT was the pronouncement of one friend. The cake is a snap to make – all the cake ingredients are simply put into a bowl and beaten until smooth — and it’s moist and delicious. And the coffee-scented mascarpone cheese icing? It’s the crowning glory — YUM! Topped with a chocolate covered espresso bean, who can resist?

Cappuccino Cake

For the cake

9 oz. softened butter (1 cup plus 2 tbs.)
10 oz. self-rising flour (2 cups plus 1 tbs.)
9 oz. golden caster sugar (1¼ cup plus 2 tbs.)
1 tbs. cocoa powder
2 tbs. very strong coffee
½ tsp. baking powder
4 eggs
5 oz. carton plain yogurt
1 tsp. vanilla extract

For the icing:

5 oz. confectioner’s sugar (1¼ cup)
8 oz. mascarpone cheese
2 tbs. or so very strong coffee
chocolate covered espresso beans to garnish

Heat the oven to 350°F and grease a 9 x 11-inch dish. Put all the ingredients for the cake is a large bowl and use a mixer to beat until lump free. Spread evenly in the dish and bake for 25-30 minutes, until golden, risen, and a tester comes out clean. Leave to cool.

For the icing, combine the confectioner’s sugar with the mascarpone cheese. Stir together, adding just enough coffee to make a thick, spreadable icing. Spread on the cooled cake and decorate with chocolate covered espresso beans.

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