This cappuccino-infused coffee cake adds a delicious twist to your baking.

The coffee perfectly balances the sweetness while creating a rich, layered flavour that’s perfect for sharing with family.

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Method

Preheat the oven to 170°C and line two 20cm round cake tins with baking paper.

In a large bowl, combine the coffee, flour, baking powder, brown sugar and salt. Whisk together and set aside.

In a separate bowl, cream together the butter, eggs, and milk until smooth (about 2 minutes).

Gradually add the dry ingredients to the egg mixture, stirring until smooth.

Divide the batter between the tins and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely.

For the frosting:

Whip the butter and vanilla essence until light and fluffy.

Gradually whisk in the icing sugar and Jacobs vanilla cappuccino sachet until fully incorporated.

To assemble:

Sandwich the two cake layers with half the frosting.

Top with the remaining frosting and drizzle over melted chocolate.

• This recipe is courtesy of Jacobs Krönung.