Cappuccino and Chocolate Layer Cake

Serves ± 10 - 12

For the genoise sponge:
12 extra large eggs
380 g Huletts Castor Sugar
320 g flour
60 g cocoa powder
50 g butter, melted
For the icing:
1 x 250 g pack Huletts Cappuccino Flavoured Icing
250 g Huletts Icing Sugar
250 g butter, to make icings above
freshly roasted coffee beans and chocolate discs, to decorate (optional)
  1. Preheat the oven to 180ºC.
  2. Line a 18 x 24 cm baking tray with silicon paper.
  3. Whisk the eggs and castor sugar to a thick sabayon.
  4. Lightly sift the flour and cocoa powder together.
  5. Melt butter and gently fold the flour and butter into the sabayon and pour mixture into the baking tray.
  6. Bake for 10 minutes depending on your oven or until a skewer inserted into the centre comes out clean. Remove from oven and allow to cool.
  7. Once cool cut out 2 similar sized rounds (or squares) of the sponge.
  8. Mix the cappuccino and plain icing sugars together.
  9. Beat the butter with an electric beater until light and fluffy. Gradually add the mixed icing sugar, beating well after each addition. Add a few drops of water and beat well.
  10. Use a palette knife or a piping bag to ice the cake.
  11. Decorate with roasted coffee beans and chocolate discs, if desired.