It may be Summer here in England, but looking out my window right now – it sure as heck doesn’t look like it. The rain is coming down a treat, and I all want to do it curl up in an armchair with a good old fashioned book. Unfortunately, that’s not an option as my cat, Barnabus, occupies the only chair in the house – and he refuses to let me to read anything on paper. He’s really not into physical mediums anywhere, calls them a complete waste of our natural resources – especially considering the proliferation of digital media and downloadable content. I’d really like to agree with him, except I’m one of ‘those freaks’ (Barnabus’ words, not mine) that really enjoys the smell and feel of a good book. My favourite kind of book to feel is one with rough pages and ridged leather back, with those gold stripes along the spine that wear and fade over time. When I buy these books, I hide them in under the floors where he can’t reach them with his claws. Anyway, once more I’ve drifted off the topic of Desserts. Where was I? Rainy days! Ideally, if Barnabus isn’t occupying the armchair and spitting out pithy one-liners (meant to weaken my self-esteem), I’d be reading with a good old fashioned book – and a slice of Caramel Cappuccino Cake.
There we go, got there in the end.
Here’s the recipe, courtesy of Tessa Huff, from thecakeblog.com, I’ve made a few tweaks to suit my personal taste, but feel free to reference back to the original recipe – if you’d like to do it Tess’ way.
For the Cake
3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 heaping teaspoon instant espresso powder
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1/3 cup brown sugar
2 teaspoons vanilla extract
4 eggs, room temperature
¾ cup whole milk
¾ cup strong, hot coffee
- Pre-heat oven to 350 degrees. Grease and flour three 8-inch pans and set aside.
- Sift together the flour, baking powder, salt and espresso powder. Set aside.
- Using an electric mixer, beat the butter until smooth. Add the sugar and brown sugar and increase the speed to medium-high. Continue mixing until the butter and sugars are creamed together. The mixture should be light and fluffy.
- With the mixer on low, add in the vanilla followed by the eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
- In alternating batches, add in half of the dry ingredients, followed by the whole milk, then the remaining dry – mixing on low in between. Mix until the batter is just combined then scrape down the bowl. With the mixer on low, stream in the hot coffee and mix until smooth.
- Evenly distribute the batter between the three pans. Bake in a pre-heated oven for about 24 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool on a wire rack for about 10 minutes before removing the cakes from their pans.
- Then simply whip up a coffee soak and basic caramel buttercream, without letting your psychotic cat’s taunts and jibes completely destroy the fragile sense of self-worth that you’ve been trying to build up since that douche-bag Ryan left without even saying goodbye. Not even a note to say where he was off to, just up and left, after 6 months living together and plans to marry.
- Finally, layer the cake as shown in the pictures or, alternatively, throw it all on the floor – along with any glassware you can find – (ceramic mugs can be used if you’d rather keep the glasses for special occasions) lie down in the creamy-shard filled mess and have yourself a good bloody roll around.
Go ahead, enjoy your rainy days – you deserve it.…Read more