Last night my hubby went for team building exercise organized by his department. Guess where they went for the team building….Chef Boutique Kuwait…. jealous! Last night course was Thai, he learned how to cook Thai Red Chicken curry, Tom Yum Goong and Glass Noodles Salad. He did bring back some for me to taste and as much as I hate to admit it, it tasted very nice. I’ll definitely gonna sign up for the class but which class to join????? Hmmm… maybe I’ll join Italian or Mexican class…. Japanese pun best jugak he he he.
Orait… back to this cappuccino cake… yummy! A friend gave this recipe to me and the original recipe is from the Bbc Good Food website and the frosting is taken from Ina Garten. I did add extra ingredient i.e coffee emulco in both cake and the frosting because the person who requested this cake is a coffee maniac he he he and I’m referring to my daughter Nurin muahahaha.
Here is the recipe….
- 250g pack butter , softened
- 250g light soft brown sugar plus 2-3 tbsp
- 300g self-raising flour
- 4 eggs , beaten
- 50g walnuts , toasted and finely chopped – optional (I omitted)
- 100ml very strong coffee (made fresh or with instant), cooled
- 1tsp coffee emulco – sendiri add he he he
- Heat oven to 180C. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper.
- Beat butter and sugar together with electric beaters until pale and creamy.
- Add the flour and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and the coffee and coffee emulco.
- Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
Chocolate n coffee frosting
- 6 ounces good semisweet chocolate
- 2 sticks unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners’ sugar
- 1 tablespoon instant coffee powder + 2 tsp hot water ( I substitute this with 1 tsp coffee emulco)
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
- Add the egg yolk and vanilla and continue beating for 3 minutes.
- Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
- Add the chocolate and coffee mixture to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.