Wednesday 15 October 2014

Cappuccino Fudge Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Do I have a treat for you today? This week is National Chocolate Week! 

And, what better excuse is there to enjoy chocolate than to bake a cake with it, fill said cake with layers of chocolate fudge icing and coffee whipped cream?
You'll get your chocolate, slice of cake and cup of coffee all in one go! What could be wrong with that? P.S. If, like my mother, you don't really prefer coffee, don't worry - even she liked this cake. Somehow the chocolate sponge and divine fudge icing balances out all the coffee flavour!

Coffee, previously: TiramisuNusskuchen

Chocolate, previously: Salted Caramel Chocolate FondantChocolate Cupcakes with Chocolate FrostingThursday Chocolate BrowniesChocolate Biscuit Fridge BarsChocolate Sandwich Cookies

A Simple List of Ingredients:

1. Cocoa Powder
2. Boiling Water
3. Eggs
4. Milk
5. Self-Raising Flour
6. Baking Powder
7. Butter
8. Caster Sugar
9. Double Cream
10. Instant Coffee
11. Milk Chocolate

Bismillah, let's begin!

Get the oven preheated to Gas Mark 4 or 180 degrees or 160 degrees fan.

Grease and line your cake tins - check full recipe at the end for size etc.

Into a bowl, sieve 50g (2 oz) Cocoa Powder.

Add 6 tablespoons Boiling Water.

Mix together until a paste forms. Don't try and taste it - trust me, it's disgusting!

Then, to a large mixing bowl, add 3 large Eggs.

Pour in 60ml (2 fl oz) Milk.

Add 175g (6 oz) Self-Raising Flour.

Add 1 rounded teaspoon Baking Powder.

Pour in 275g (10 oz) Caster Sugar.

And, add 100g (4 oz) Butter, softened.

Finally, add in the cocoa powder paste we mixed earlier.

Take an electric whisk or do it by hand ....

... and start whisking everything together.

Whisk until everything is well mixed and a thick batter has formed.

Give the batter a final stir by hand.

Then, pop it into your prepared tin or tins.

Bake until well risen and cooked through. Check full recipe for individual baking times.

Cool the cake on a wire rack until completely cold.

While the cake cools, make the chocolate fudge icing. Into a heatproof bowl, place 112g (4 oz) Milk Chocolate, broken into pieces.

Place the bowl over a pan of simmering water - make sure the bottom of the bowl isn't touching the water. Let the chocolate melt.

Once melted, add in 50g (2 oz) Butter. Let it melt as well.

Stir the icing well to combine and put into a bowl to cool slightly. 

Next, make the coffee whipped cream. Dissolve 1 level teaspoon Instant Coffee in 2 teaspoons Hot Water.
Let it cool.

Into a bowl, pour in 300ml (1/2 pint) Double Cream. Start to whisk it.

Pour in the cool coffee.

Whisk until the cream just holds its shape.

When the cake is cold, slice it into three layers.

Put half the coffee cream on to one sponge.

Spread it out with the back of a spoon or palette knife. Push it to the edges so that it'll be visible in the finished cake.

Pop on the next sponge.

Spread on all of the fudge icing.

Put on the final layer, and the other half of the coffee cream.

Spread it out.

Dust the top with sifted Cocoa Powder.

Slice it up and enjoy! All the flavours of a cappuccino but in cake form - now that's my kind of cake!

Full Written Recipe:

Cappuccino Fudge Cake

Adapted from a recipe by Mary Berry


For the Chocolate Sponge
50g (2 ounces) Cocoa Powder
6 tablespoons Boiling Water
3 large Eggs
60ml (2 fl oz) Milk
175g (6 ounces) Self-Raising Flour
1 rounded teaspoon Baking Powder
100g (4 ounces) Butter, softened
275g (10 ounces) Caster Sugar

For the Coffee Whipped Cream
300ml (1/2 pint) Double Cream
1 level teaspoon Instant Coffee, dissolved in 2 teaspoons Hot Water

For the Chocolate Fudge Icing
112g (4 ounces) Milk Chocolate, broken into pieces
50g (2 ounces) Butter

To Decorate
Cocoa Powder or Hot Chocolate Powder, sifted


Preheat the oven to Gas Mark 4 or 180 degrees or 160 degrees fan.

Grease and line either a deep loose-bottomed 20cm (8 inch) cake tin or 3 loose-bottomed 20cm (8 inch) sandwich cake tins.

Sieve the cocoa powder into a bowl, and stir in the boiling water. Mix well until it becomes like a paste.

To a large bowl, put in the eggs, milk, self-raising flour, baking powder, butter and caster sugar. Add in the cocoa powder mixture too.

Whisk with an electric mixer or by hand until well combined. The batter will be quite thick so do not worry!

Pour the cake batter into either the one large tin. If using sandwich tins, divide the batter into three. Bake two now, and then the third later on.

Bake the cake in sandwich tins for 25-30 minutes until the cakes are well risen and beginning to shrink away from the side of the tin.

If you are baking one large cake, like I did, bake for 40-45 minutes until well risen.

Once the cakes are baked, turn out of the tin and cool completely on wire racks.

While the cakes cool, make the chocolate fudge icing. Put the chocolate into a heatproof bowl over a pan of simmering water until melted. Add the butter and let that melt too. Remove to a bowl and let the icing cool.

To make the coffee whipped cream, start to whisk the double cream and then pour in the cooled dissolved coffee. Whisk until it just holds its shape.

Slice the cake into three layers, if you didn’t already bake it as three. Spread half the whipped coffee cream on the first, top with a layer of cake and spread that with all the fudge icing. Top with the final layer and spread on the remaining whipped coffee cream. 

Dust with sifted cocoa powder or hot chocolate powder and enjoy!

One Year Ago:

Two Years Ago:

Keep me in your duas, please,


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