A coffee cake for when that double shot cappuccino doesn't quite hit the spot

However there are times when that double shot cappuccino just doesn’t quite hit the spot and there are of course times when only cake will do!

So I have decided to share with you this month the best of both worlds with a cappuccino cake that even non-coffee lovers will adore.

Craving something delicious to satisfy my sweet tooth one afternoon I searched for and stumbled upon a few recipes for cappuccino cake.

I adapted them to make the cake less soggy and Tiramisu-like. It was a perfect fit, because it contains ingredients that are basic staples bound to be found in every cupboard and household, so that means you can make this cake anytime.

If you adore a cup of coffee just as much as I, you will very much like this decadent cake. It is comprised of moist coffee-flavoured cake layers that are sandwiched beneath a thick cappuccino buttercream frosting.

The cake is light, moist and frothy, just like a cappuccino. The sponge is super-easy to make and is one you'll end up baking again and again, I assure you!

Cappuccino is a coffee drink which is composed of espresso and hot milk, with the surface topped with foamed milk. The espresso is poured into the bottom of the cup, followed by a similar amount of hot milk, which is prepared by heating and texturing the milk.

The name of cappucino comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee.

The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink.

History-wise, the consumption of coffee in Europe was initially based on the traditional Ottoman preparation of the drink, by bringing to the boil the mixture of coffee and water together, sometimes by adding sugar.

Though coffee was brewed differently all over Europe after World War Two, in Italy the real espresso machines became widespread only during the 1950s, and 'cappuccino' was redefined, now made from espresso and frothed milk.

As the espresso machines improved, so did the dosing of coffee and the heating of the milk.

Outside Italy, 'cappuccino' spread, but it was generally made from dark coffee with whipped cream, as it still is in large parts of Europe even today, which I think is also delicious!

This cappuccino cake has such a simple but tremendously tasty recipe, it is decadently rich. The cake bakes up with a fragrant coffee aroma that will linger around the kitchen long after baking too, which I love!

Why not enjoy a slice alongside a good cup of coffee or a perhaps a glass of milk for a sweet afternoon treat.

Keep the cake in an airtight tin and it'll last for at least three days.

Enjoy!

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