Lucy M. Rich, chocolatey, and coffee-infused, Mary Berry Cappuccino Cake is a decadent treat with creamy filling and light, spongy layers, perfect for any occasion.
Introduction
Mary Berry Cappuccino Cake has become a favorite in my baking repertoire for its incredible blend of chocolate and coffee flavors. This cake is moist, with a velvety cream filling and a dusting of cocoa for a finishing touch. Whether you’re serving it at a gathering or enjoying it with your afternoon coffee, this cake always impresses!
Ingredients
For the cake:
- 1 cup (80g) cocoa powder
- 7 tbsps boiling water
- 4 extra-large eggs
- 4 tbsps (70ml) milk
- 2 cups (260g) all-purpose flour
- 3 tsps baking powder
- ¾ tsp salt
- ¾ cup (170g) salted butter, softened
- 1½ cups (330g) sugar
For the filling and topping:
- 1¾ cups (420ml) heavy cream
- 1½ tsps instant coffee granules, dissolved in 3 tsps hot water
- Cocoa powder or drinking chocolate, for dusting
Instructions
1. Preheat the oven and prepare the pans:
Set your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure the cakes release easily after baking.
2. Create the chocolate mixture:
In a small bowl, mix the cocoa powder with boiling water until it forms a smooth, lump-free paste. Allow it to cool slightly. In a separate bowl, whisk together the eggs, milk, and cooled cocoa mixture until fully combined.
3. Mix the dry and wet ingredients:
Sift the flour, baking powder, and salt into a large mixing bowl. Add the softened butter and sugar, and mix until the texture resembles coarse crumbs. Gradually pour in the cocoa and egg mixture, stirring until the batter is smooth and well blended.
4. Bake the cake layers:
Divide the batter evenly between the prepared pans and smooth the tops using a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
5. Make the filling and topping:
Whip the heavy cream until soft peaks form. Dissolve the coffee granules in hot water, then gently fold this into the whipped cream. Take care not to overwhip to maintain a light, fluffy consistency.
6. Assemble the cake:
Place one cooled cake layer on a serving plate. Spread half of the coffee-flavored cream evenly on top. Add the second layer of cake, then spread the remaining cream over the top and around the sides for a smooth finish.
7. Final touch:
Dust the top of the cake generously with cocoa powder or drinking chocolate. Chill the assembled cake in the refrigerator for at least 30 minutes to set the cream before serving.
Mary Berry’s Cappuccino Cake
Ingredients
Method
- Set your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure the cakes release easily after baking.
- In a small bowl, mix the cocoa powder with boiling water until it forms a smooth, lump-free paste. Allow it to cool slightly. In a separate bowl, whisk together the eggs, milk, and cooled cocoa mixture until fully combined.
- Sift the flour, baking powder, and salt into a large mixing bowl. Add the softened butter and sugar, and mix until the texture resembles coarse crumbs. Gradually pour in the cocoa and egg mixture, stirring until the batter is smooth and well blended.
- Divide the batter evenly between the prepared pans and smooth the tops using a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Whip the heavy cream until soft peaks form. Dissolve the coffee granules in hot water, then gently fold this into the whipped cream. Take care not to overwhip to maintain a light, fluffy consistency.
- Place one cooled cake layer on a serving plate. Spread half of the coffee-flavored cream evenly on top. Add the second layer of cake, then spread the remaining cream over the top and around the sides for a smooth finish.
- Dust the top of the cake generously with cocoa powder or drinking chocolate. Chill the assembled cake in the refrigerator for at least 30 minutes to set the cream before serving.
Perfect Pairings for Mary Berry Cappuccino Cake
To take your Mary Berry cappuccino cake experience to the next level, here are some delightful pairings that complement its rich, coffee-infused flavor.
Coffee or Espresso
A cup of freshly brewed coffee or a rich espresso enhances the coffee flavor of the cappuccino cake. The boldness of the coffee complements the cake’s moist texture, making it a perfect pairing for a relaxing afternoon.
Vanilla Ice Cream
The smooth, creamy sweetness of vanilla ice cream pairs beautifully with the slightly bitter coffee taste of the cake. The contrast in textures between the cake and ice cream makes each bite a delightful experience.
Chocolate Truffles
Rich, dark chocolate truffles bring out the deep flavors of the cappuccino cake. The sweet and slightly bitter notes of the truffles elevate the cake, adding a luxurious touch to your dessert spread.
Don’t miss these recipes:
Mary Berry’s Lemon Yogurt Cake
CHOCOLATE ORANGE BLONDIES RECIPE
Nutritional Value (Per Serving)
- Calories: 380 kcal
- Protein: 6g
- Carbohydrates: 40g
- Fat: 22g
- Fiber: 2g
- Sugar: 28g
Conclusion
This Mary Berry Cappuccino Cake is the perfect blend of indulgence and sophistication. The coffee-infused cream pairs beautifully with the moist chocolate sponge, making it a dessert worth savoring. Whether you’re entertaining guests or treating yourself, this cake is sure to hit the spot.
Happy baking, and enjoy every bite!
