Cappuccino cake.

This is a cake that I’ve been meaning to bake since I moved out and that’s very almost a year ago (ooops). I never made coffee cake when I lived with my mum as she hates coffee and my brother, well he won’t eat anything that is made by me.
 Although I can bake a coffee cake, I can’t put walnuts in it (sad face) as the Mr doesn’t like them. So instead of making a coffee and walnut cake (minus the walnuts) I decided to go for a cappuccino cake. A cake flavoured with coffee, no walnuts and that all important buttercream topped with chocolate sprinkles as any good cappuccino should be!
This cake is delicious and I would recommend that you keep in covered in the fridge. Especially with this hot weather at the moment unless you want a big sticky buttercream mess. Trust me you don’t!
Cappacino cake
You will need:
225g (8oz) very soft butter, plus more for the tins
225g (8oz) light muscovado sugar or caster sugar
225g (8oz) self-raising flour
1 tsp baking powder
4 large eggs
4 level tsp instant coffee, dissolved in 1 tbsp boiling water
175g (6oz) soft butter
350g (12oz) icing sugar
4 level tsp instant coffee, dissolved in 1 tbsp boiling water
Preheat the oven to 180ºC/ Gas Mark 4. Grease and line two sponge tins.
Add all the ingredients except the coffee into a big bowl. Mix until all the ingredients are blended into smooth cake batter.
Stir in the dissolved coffee until well mixed. Divide the mixture evenly between the two tins and bake for 25 to 30 minutes or until golden brown and a skewer inserted into the middle and comes out clean. 
To make the buttercream. Mix together the icing sugar and butter together in a bowl until smooth. Beat in the coffee until blended. 
Once the cakes are cool assemble by sandwiching the two halves together. Spread the rest of the buttercream on top of the cake. Sprinkle with coco powder to make it look like a cappuccino! 
Serve and enjoy! 

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