We've had a few requests from Attachment Mummy readers for fabulous cakes to make for the Easter weekend. We've already shared a delicious Simnel cake recipe with you, and tomorrow we'll be sharing an amazing chocolatey torte, but you could go for something a bit different with this amazing Peach & Lychee Opera Cake or delicious Coconut, Mango & Lime Cake. Or just keep it simple with our super really easy chocolate cake recipe, a surefire hit. But, if you really want to impress this weekend, you could go all out and make this wonderful Cappuccino Caramel Torte, a stunning addition to your Easter tea table. We even have a clever tip on how to make those decorative chocolate shards.
Ingredients
225 g (8 oz) unsalted butter, softened
225 g (8 oz) light muscovado sugar
200 g (7 oz) self-raising flour
25 g (1 oz) ground almonds
1 tsp baking powder
4 large eggs
1 tbsp instant coffee
For the caramel cream:
1 x 300 ml carton double cream
250 g (9 oz) Bonne Caramel Spread
To decorate:
Shards of white chocolate*
Mini Easter eggs
Serves 10-12 people
Method
1. Line an 18 x 9.5 (7 x 4 inch) deep round cake tin with baking parchment. Preheat the oven to 180°c (fan oven 160°c), gas mark 4.
2. Pull all the cake ingredients, except the coffee, in a large bowl and using an electric whisk (mixer or hand-held), beat together until very smooth and creamy. Dissolve the coffee in 1 tablespoon boiling water and blend in.
3. Spoon the mixture into the tin and bake for about 45-55 minutes or until golden and firm to touch. A skewer pushed into the centre should come out clean. Cover loosely with foil if it begins to darken before the cake is cooked. Cool in the tin for 30 minutes before turning out on a wire rack.
4. Meanwhile, make the caramel cream. Whip the double cream until it just begins to thicken and hold its shape. The whisk will leave a trail when lifted.
5. Change to a balloon whisk (to avoid over whipping) and add 2 generous tablespoons of caramel spread. Whisk until the cream again holds its shape. Add a further 2 tablespoons of caramel and whisk again until the cream retains its shape. Continue until all the caramel has been incorporated into the cream and the cream forms soft peaks. Divide the cream between two bowls.
6. Cut the cake in half, the split each half again to give four equal rounds. Put the round, which was at the top of the cake, cut side up on a serving board or plate. Take one bowl of caramel cream and spread about a third over the cake, right to the edge. Top with a second round and repeat until all the cream is used. Finish with the round that was at the base of the cooked cake, cooked side up, as this is the flattest. Press down lightly.
7. Spread the remaining bowl of cream over the top and the sides of the cake. Decorate with shards of white chocolate and mini Easter eggs.
* Cook's Tip: To make the chocolate shards, melt 200 g (7 oz) good-quality white chocolate over a pan of gently simmering water. On a clean baking sheet, spread the chocolate into a round about the thickness of a pound coin and chill for 1 hour. With a large sharp knife, cut wafer thin slices off the round, starting at one edge of the chocolate. As you make the shards pop them into the fridge or freezer to keep them firm.
Ingredients
225 g (8 oz) unsalted butter, softened
225 g (8 oz) light muscovado sugar
200 g (7 oz) self-raising flour
25 g (1 oz) ground almonds
1 tsp baking powder
4 large eggs
1 tbsp instant coffee
For the caramel cream:
1 x 300 ml carton double cream
250 g (9 oz) Bonne Caramel Spread
To decorate:
Shards of white chocolate*
Mini Easter eggs
Serves 10-12 people
Method
1. Line an 18 x 9.5 (7 x 4 inch) deep round cake tin with baking parchment. Preheat the oven to 180°c (fan oven 160°c), gas mark 4.
2. Pull all the cake ingredients, except the coffee, in a large bowl and using an electric whisk (mixer or hand-held), beat together until very smooth and creamy. Dissolve the coffee in 1 tablespoon boiling water and blend in.
3. Spoon the mixture into the tin and bake for about 45-55 minutes or until golden and firm to touch. A skewer pushed into the centre should come out clean. Cover loosely with foil if it begins to darken before the cake is cooked. Cool in the tin for 30 minutes before turning out on a wire rack.
4. Meanwhile, make the caramel cream. Whip the double cream until it just begins to thicken and hold its shape. The whisk will leave a trail when lifted.
5. Change to a balloon whisk (to avoid over whipping) and add 2 generous tablespoons of caramel spread. Whisk until the cream again holds its shape. Add a further 2 tablespoons of caramel and whisk again until the cream retains its shape. Continue until all the caramel has been incorporated into the cream and the cream forms soft peaks. Divide the cream between two bowls.
6. Cut the cake in half, the split each half again to give four equal rounds. Put the round, which was at the top of the cake, cut side up on a serving board or plate. Take one bowl of caramel cream and spread about a third over the cake, right to the edge. Top with a second round and repeat until all the cream is used. Finish with the round that was at the base of the cooked cake, cooked side up, as this is the flattest. Press down lightly.
7. Spread the remaining bowl of cream over the top and the sides of the cake. Decorate with shards of white chocolate and mini Easter eggs.
* Cook's Tip: To make the chocolate shards, melt 200 g (7 oz) good-quality white chocolate over a pan of gently simmering water. On a clean baking sheet, spread the chocolate into a round about the thickness of a pound coin and chill for 1 hour. With a large sharp knife, cut wafer thin slices off the round, starting at one edge of the chocolate. As you make the shards pop them into the fridge or freezer to keep them firm.
Recipe c/o Bonne Maman: The Seasonal Cookbook