White chocolate cappuccino cake

Chef: Sunsweet
Prep: 25 mins
Cook: 55 mins
White chocolate cappuccino cake
This amazing white chocolate cake has a hit of caffeine giving it an edge.

300g unsalted butter, at room temperature, plus extra to grease

250g self-raising flour, plus extra to dust

200g caster sugar

3 large eggs, room temperature, beaten

1½ tsp baking powder

50ml milk

1 tsp vanilla extract

125g white chocolate

125ml double cream

½-2 tbsp espresso coffee, cooled (or strong instant coffee dissolved in hot water then cooled)

75g icing sugar, sifted, plus extra to dust

50g plain chocolate, grated

40g hazelnuts, roasted and finely chopped

Small roses to decorate (optional)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Grease a deep non-stick 8in (20.5cm) cake tin and dust with flour.

Beat together caster sugar and 175g butter until pale and creamy.

Gradually add the eggs, beating well after each addition.

Add 1 tablespoon of flour if the mix looks like it’s curdling.

Fold in the remaining flour and the baking powder, followed by the milk and vanilla.

Spoon into the tin and level evenly.

Bake for 40-50min or until a skewer inserted into the centre comes out clean.

Cool in the tin for 5 minutes, then remove the cake and cool completely on a wire rack.

Cut the cake in half horizontally.

Grate 25g of the white chocolate, then beat together with cream and coffee until mix goes firm.

Use to sandwich halves together.

Melt the remaining white chocolate in a bowl over a pan of simmering water.

Leave to cool for 10 minutes.

Beat together the remaining butter and the icing sugar until pale and creamy.

Beat in cooled white chocolate, then spread over sides and top of cake.

Mix together plain chocolate and nuts and press around sides of cake.

Decorate with small roses dusted with icing sugar, optional.


Preparation Time
25 minutes

Cooking Time
55 minutes

Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty

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