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Cappuccino cake with mallow fluff frosting recipe

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This easy coffee cake recipe pairs light chocolate sponge, infused with rich coffee syrup, with wonderfully fluffy marshmallow frosting. A creative baking idea that's best enjoyed with a steaming cup of fresh coffee or, for a special afternoon tea, a glass of bubbly. See method

Serves 12
20 mins to prepare and 40 mins to cook, plus cooling
557 calories / serving

Ingredients

250g butter, softened
250g soft brown sugar
250g self-raising flour
50g cocoa, plus extra to decorate
4 large eggs
100g natural yogurt
100ml strong coffee, cooled
1 tsp vanilla bean paste or extract

For the coffee syrup

100ml strong coffee
2 tbsp soft brown sugar

For the frosting

100g butter, softened
200g icing sugar
1 x 213g tub marshmallow fluff
cocoa powder, for dusting
chocolate-covered coffee beans, to decorate (optional)

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2335kj
557kcal 28%
Fat
28g 40%
Saturates
16g 79%
Sugars
50g 56%
Salt
0.4g 7%

of the reference intake
Carbohydrate 74.5g Protein 6.4g Fibre 2.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line the base and sides of 2 x 20cm sandwich tins. Put the butter and sugar in a mixing bowl and beat, using an electric whisk, for 6-8 minutes, until pale and creamy. Add the flour, cocoa, eggs, yogurt, cooled coffee and vanilla, and mix for a further 2 mins, or until well combined. Divide the cake mixture between the prepared tins and bake on the middle shelf for 25-30 mins, until springy to the touch and lightly golden.

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Meanwhile, make the coffee syrup. Heat the coffee and sugar in a small pan, until the sugar has dissolved. Remove the warm sponges from their tins to a wire rack and drizzle over the coffee syrup. Leave to cool completely.
For the frosting, beat together the butter and sugar in a mixing bowl until smooth. Gradually add the marshmallow fluff in large spoonfuls, mixing until well incorporated.
Sandwich the sponges together using roughly half of the frosting. Spread the remaining frosting over the top and sides of the cake with a palette knife. Dust with cocoa powder and decorate with chocolate-covered coffee beans, if you like. The cake will keep well, stored in an airtight container, for 2-3 days.