Cappuccino Cake

Name: Cappuccino Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 140g butter; 70g Caster sugar; 6g coffee powder; 115g Low powder; 70g brown sugar; 25g cocoa powder; 2.5 egg; 2g Baking powder; 70g White chocolate; 10ml milk; 110g Powdered sugar; 8g boiling water

by Qiaochu Baking

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In the 1980s, Teresa Teng sang sweetly, and Maggie Cheung on the back seat of the dawn bicycle smiled as sweet and gentle as singing. At the end of the 1990s, Elva Hsiao sang love like cappuccino, the bitter and beautiful taste, the strong longing, and it was addictive. If sweet white chocolate frosting and bitter cappuccino were paired together, what kind of collision would it be?
The unforgettable thing about cappuccino cake is not only sweetness and bitterness. In fact, the sweet white chocolate flavor makes you forget the bitterness of cappuccino, just as you forget the bitterness of the love because of those sweetness. Just like that song sings, it is an addictive taste.
Of course, you can also add a sweet and sour cherry on the thick cappuccino cake, which not only harmonizes the taste, but also adds a little more layering

Cappuccino Cake

1. White chocolate frosting ingredients:
70g white chocolate, 35g butter, 10ml milk, 110g powdered sugar

2. Cappuccino cake ingredients:
Butter: 140g, low powder: 115g, cocoa powder: 25g, fine sugar: 70g, brown sugar: 70g, 2.5 eggs, instant coffee powder: 6g, boiling water: 8g, baking powder: 2g

3. White chocolate frosting production:
Put the white chocolate, butter and milk together in a large bowl, heat it with insulated water and stir until the chocolate and butter are melted

4. After melting, take out the bowl, cool and add powdered sugar together, stir evenly with a whisk, and serve as white chocolate frosting

5. Cappuccino cake making:
Add coffee powder to boiling water to dissolve, set aside

6. After the butter is naturally softened, add caster sugar and brown sugar to beat together

7. Beat the eggs, add them to the butter mixture three times and mix well

8. Add the dissolved coffee water and mix well

9. Add the sifted low powder, cocoa powder and baking powder in batches and mix well

10. The mold is surrounded by tin foil and coated with soft butter on all sides. (There is no need to use tin foil for the bottom mold, just coat the inner wall with butter)

11. Pour the cake batter into the mold 6 minutes full

12. Heat the oven up and down at 180 degrees and bake for about 25 minutes (the time is for reference only, and the actual operation shall prevail). After baking, take it out and remove it from the mold and cool it down. (You can make chocolate frosting during the cold period)