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Tuesday, May 14, 2013

Cappuccino Bundt Cake




* Adapted from Fauzia's Kitchen

Tip: Make sure all the ingredients are at room temperature for best results

Ingredients

1 ½  cups self-rising flour (or 1 and 1/2 cup flour and 1 1/2 + 2 pinches spoon baking powder) after measuring this out, remove 2 tbsp. of flour and put it back in the flour bag. Replace it with 2 tbsp. of cocoa powder to bring it back to the original measurement) 180gm
1 tsp. vanilla essence
1 tbsp. instant coffee powder dissolved in 1 tbsp. hot water
2 large eggs (use 3 if you have small eggs)
½ cup milk (100ml)
1 cup sugar (150gm)
½ cup butter/margarine (112gm)

Instructions

Grind the sugar to a powder and set aside.

Sift the flour with the cocoa twice and set aside.

Grease and line an 8" round pan or grease a medium bunt cake pan and set aside. What I do is mix equal part of oil, flour and shortening ( or butter) and then grease and then dusted with cocoa ( or flour if white cake)

Preheat oven to 170 C.

Beat the butter with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition.

Now add a third of the flour and beat until combined, then add half the milk. Again beat the batter until milk is mixed in. Add another third of the flour, mix it in, and then add the remaining milk. Finally add the last of the flour, coffee and the vanilla essence. Beat just until everything is well combined.

Pour into prepared pan.


Bake for 25-30 minutes, or until a toothpick stuck in the center comes out clean.

Remove from pan and let it cool completely before frosting.

Tip:  For an extra intense coffee flavor, once the cake has cooled, poke holes into it with a toothpick, then mix another 1 tsp. of instant coffee with 1 tbsp. hot water or hot milk, and using a brush, drizzle this coffee into the cake.

I made white icing by mixing sugar and milk and butter but I feel white chocolate frosting is better

For the white chocolate frosting one uses:

Ingredients

115 gm. white chocolate, broken into pieces
55gm butter, softened
3 tbsp. milk
175gm icing sugar

Instructions

Place chocolate, butter and milk in a bowl set over a saucepan of boiling water and stir until chocolate has melted. Remove the bowl and sift the icing sugar into it, beat until smooth and creamy. Then quickly spread over the cake and dust the top with cocoa powder. Let it set before cutting.

ENJOY! :)

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