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  St Mary Magdalenes Food

Cappuccino Cake



Cappuccino Cake, by Gill Jappy, North East of Scotland



St Mary Magdalenes


St Mary Magdalenes

Preparation Time

St Mary Magdalenes

Cooking Time

St Mary Magdalenes


  • 67g Cocoa Powder
  • 8 tbls Boiling Watetr
  • 4 Large Eggs
  • 235g SR Flour
  • 1tsp Baking Powder
  • 133g Butter
  • 365g Caster Sugar
  • 300ml Double Cream
  • 1tsp Coffee
  • 2 tsp Boiling Water
  • Hot Chocolate


Pre heat oven 160° fan, and line 2 cake tins.
Combine water and cocoa to form paste.
Once cool add butter and sugar and combine.
Add eggs and fold in flour.
Bake for 30 mins then cool.

Whisk the creme.
Disolve the coffee in water and add to the creme.
Apply half of the creme to one cake and the other half to the top of the other cake.

Sprinkle some hot chocolate on the top

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