Having made a batch of lemon drizzle cake earlier in the week, I wanted to try out a new recipe so I settled on Mary Berry’s Cappuccino Cake, as shown below.
I mainly chose it because I already had all the necessary ingredients in the house (or so I thought). As it turned out I had less than half the amount of butter I needed so I also used some sunflower oil, thinking how well this had worked in the Death By Chocolate Cake recipe. Following the advice of various online bakers, I didn’t use 60g of oil for the 60g of butter I was missing – I used more like 40g. The cakes rose well and are very spongey so I think I got away with it – phew! By the way – totally worth writing the size of your baking tins on the bottom with a Sharpie. Prevents the need to hunt for a tape measure when you forget whether you own a 20cm one or not. 🙂
Whilst trying to make the icing earlier I discovered that single cream doesn’t thicken, no matter how much you whisk it!! Oops. Off to the shops I went to get some double cream instead… and £17 worth of other groceries in the process! I can never simply go to the shop for one or two things it seems.
So, double cream suitably whipped up, I added the coffee and sprinkled (hmmmm…) cocoa powder over the top as per the instructions. I’m not sure about you but I fine it really hard to ‘lightly dust’ the top of a cake with cocoa powder or icing sugar – I always get splots of dense ‘dusting’ so it ends up looking a bit heavy-handed. Oh well. All goes down the same way, I suppose.
Here are the obligatory photos so you know I’m not lying:
I over whipped the cream – oops. I got a little bit side-tracked as I was also making pea and mint soup (had to use up the opened whipped-but-not-whipped single cream somehow) and a roast dinner – one meat and one veggie – at the same time.
In other news, how cute is my bunny mug?!
I’m sat outside in the dimming light as I write this. How I love summer nights. 🙂 And yes, I have wonky fingers. Thanks for noticing.