For cake club this month, my boyfriend Steve made Mary Berry's cappuccino cake, from her 'Baking Bible'. However, her directions are to bung all the ingredients in the bowl together and mix, and I hate that method I'm afraid. I've done this cake before using her method and I found there were lumps of chocolate and it wasn't nice and smooth. So we altered it a bit.
50g cocoa powder
6 tablespoons boiling water
175g self-raising flour
1 teaspoon baking powder
275g caster sugar
Pre-heat oven to 180C (160C fan) and prepare two 20cm cake tins.
Mix the cocoa powder with the hot water until it makes a smooth paste.
Cream the marg and sugar until fluffy.
Add the beaten eggs and milk, and a little flour if it starts to separate.
Mix in the cocoa paste.
Sift in the flour and baking powder and mix but don't overdo it.
Pour into the two baking tins and bake for 25-30 minutes.
To finish, whip 300ml double cream. Stir in one teaspoon of instant coffee that you've dissolved in two teaspoons of hot water.
Sandwich the layers with half the coffee cream, then spread the other half on the top. Dust with a little cocoa powder before serving.
I loved this cake. I was actually my favourite at cake club this month. It was light and fluffy, with the bitter coffee cream really setting off the sweetness of the chocolate sponge.
To find out more about Clandestine Cake Clubs, click here.