{HomeMade} Cappuccino Cake

This is another one of the pirated recipes from my sister blessed recipe binder, which she accidentally left at my house a couple of weeks ago. And when I returned the binder (she had issued a court order, so I really didn't have a choice), I may accidentally shaken the binder so that it would accidentally lose a few loose handwritten recipe cards that were tucked in the interior pockets, and I may have tripped and fallen so that even more cards would spill out onto my floor.

Whether you serve it for breakfast, lunch, an afternoon snack, or dessert, cappuccino cake is an all-time favorite.

INGREDIENTS: 
250 g butter, softened
250 g light soft brown sugar
300 g self-raising flour
4 eggs, beaten
50 g walnuts, toasted and finely chopped (optional)
200 ml cappucino, cooled

FROSTING: 
500 g mascarpone
2 tbsp light soft brown sugar
cocoa powder to decorate

DIRECTIONS: 
1. Heat oven to 180 °C , Butter the 2x20 cm sandwich tins and line the bottoms with greaseproof paper. Beat the butter and sugar together with electric beaters until look creamy. Add the flour and eggs in one go and keep beating until evenly mixed. Add the walnuts (if using) and half of the cappuccino. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.

2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with extra sugar and sprinkle 4 tbsp over the sponges. Then leave to cool completely.

3. While the cakes already cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coppuccino until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.