Cappuccino Squares- Celebrating Sarah’s second month birthday

This cake was baked by my sis when she visited us to meet little Sarah. Technically though Sarah was two months old then and we made this cake to celebrate her second month, I could not share this post here because I was busy with my thesis writing then. My friends from IIT  had dropped by to meet Sarah and so we baked two of these cakes to celebrate the occasion. The first cake  we baked for Sarah was a yellow butter cake ( http://ooonuready.blogspot.in/2014/06/cherry-butter-cake-for-my-baby-girl-on.html) and I had still not recuperated from my delivery then so the cake was baked in a jiffy and I had no patience for clicking good pics.
 This time my friend Jils offered to click pics and saved me from the tedium of a photo shoot. The recipe was sourced from the book cupcakes and muffins everyday 100 recipes. I have been trying most of the recipes from this book and I must say they are super-impressive. So here’s a simple cake for coffee lovers. The frosting is optional it does enhance the simple cake to a higher level though.

Ingredients for cappuccino squares

Butter softened- 225 g
Flour- 225 g
Baking powder- 1 tsp
Cocoa powder- 1 tsp plus extra for dusting
Golden caster sugar ( I used plain caster sugar) 225 g
Eggs-4
Instant coffee powder- 3 tbsp
Hot water- 2 tbsp

For Frosting
White chocolate- 115 g
Butter- 55 g
Milk- 3 tbsp
Icing sugar- 175 g




Directions

Grease a line the bottom of  a cake tin of the dimensions 11 x 7 inch. Sieve the flour, baking powder and cocoa powder. Add the softened butter, coffee powder,beaten eggs to the sieved flour mixture. Whisk the batter using a blender or hand whisk. Pour the batter into the buttered cake tin and bake at 180 degree celsius for 35-40 minutes till the cake rises and is firm. For the frosting set the chocolate, milk and butter in a bowl placed over a saucepan with simmering water. Stir the chocolate until it melts. Cool down the chocolate after it has melted before adding the icing sugar.

 
 
Once you add the icing sugar beat till it becomes smooth. Pour it over the cake once the cake has cooled on a wire rack for at least 30 minutes. Dust some cocoa powder or coffee powder over the frosting and you’re done.
The Dark German chocolate cake  baked for my hubby’s birthday was done a month after this cake though it was posted here immediately. I thought I would club the dad and daughter’s celebrations together so that cake was Sarah’s thrid month cake too. See link at http://ooonuready.blogspot.in/2014/07/snowfall-in-forest-german-chocolate.html.
But that post came here before this  cake. Things definitely are chaotic out here right now :) . But I guess we are now on track. I will soon post the cake I baked when Sarah turned 4 months old which again was another bake clubbed with the celebrations of my thesis submission.
I am literally on my toes with the kiddo growing up fast and she is a handful. I just wish she was old enough for me to engage her in the kitchen, I hope she loves cooking. She definitely likes to hang out with mom and me in the kitchen :) Check out the evidence!

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