Cappuccino Bundt Cake
A richly-flavoured chocolate-coffee cake with a luxurious white chocolate ganache, dusted lightly with cocoa powder. The combination of chocolate, coffee and cocoa take this cake to a whole new level! The perfect cake to have with your evening cup of coffee or tea, works perfectly as a dessert too!
Make sure all the ingredients are at room temperature for best results
Grind the sugar to a powder and set aside.
Sift the flour with the cocoa twice and set aside.
Grease and line an 8" round pan or grease a medium bunt cake pan and set aside. Preheat oven to 170 C.
Beat the butter with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition.
Now add a third of the flour and beat until combined, then add half the milk. Again beat the batter until milk is mixed in. Add another third of the flour, mix it in, and then add the remaining milk. Finally add the last of the flour, coffee and the vanilla essence. Beat just until everything is well combined.
Pour into prepared pan. Bake for 25-30 minutes, or until a toothpick stuck in the center comes out clean.
Remove from pan and let it cool completely before frosting.
For an extra intense coffee flavor, once the cake has cooled, poke holes into it with a toothpick, then mix another 1 tsp. of instant coffee with 1 tbsp. hot water or hot milk, and using a brush, drizzle this coffee into the cake
For White Chocolate Frosting
Place chocolate, butter and milk in a bowl set over a saucepan of boiling water and stir until chocolate has melted. Remove the bowl and sift the icing sugar into it, beat until smooth and creamy. Then quickly spread over the cake and dust the top with cocoa powder. Let it set before cutting.