About this recipe:This gorgeous, moist and totally delicious cappuccino traybake cake is great for satisfying both a cake and coffee fix any time of day!
For the cake
250g softened butter
280g self raising flour
250g golden caster sugar
1/2 teaspoon baking powder
4 eggs, beaten
150g natural yoghurt
1 teaspoon vanilla extract
1 tablespoon cocoa powder
100ml strong coffee
For the mascarpone icing
140g icing sugar
350g mascarpone cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven the 180 C / Gas 4. Grease a 20x23cm cake tin and line with baking parchment.
For the cake:
In a large mixing bowl combine all of the cake ingredients, and half of the coffee, and mix with a handheld mixer until lump free and well integrated. Transfer to the prepared cake tin.
Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and poke holes in the cake with a skewer and drizzle the remainder of the coffee over the cake. Set aside and allow the cake to cool in the tin. Once cooled, use the baking parchment to help you lift the cake out of the tin.
For the mascarpone icing:
Meanwhile, mix the icing sugar and the mascarpone cheese until creamy. Spread evenly over the cake then slice into squares and serve.
This was incredibly easy to make and stayed moist for days...I kept it cool in tupperware in the garage and it actually got better every day. Only thing I would change is to either make stronger coffee or try coffee essence as I felt it needed a bit more of a coffee hit. Try it. - 29 Mar 2015
Followed this recipe to the letter (but added more coffee) it actually needed cooking 25 minutes longer than the recipe suggested.
Beautifully moist and light though. I made a chocolate butter cream to go on top using chocolate fudge hot chocolate powder.
Firm favourite and yum and a lot cheaper to make than buy in the shops. - 22 Oct 2015