I face a constant dilemma when it comes to talking about coffee cake. Are you telling me about a coffee-flavoured cake, or the streusel-topped cake, popular in America, that is eaten with a cup of coffee? After visiting my grammy in Boston, my mum brought back a recipe from one of her friends. It was a recipe for secret sour cream coffeecake. I asked mum about the lack of coffee and she laughed at me but eventually explained the difference. That’s why I’ve called this cappuccino cake, so you won’t flick to the page expecting a fruity brunch cake. Instead you’ll know I’m talking pure coffee flavour, and this cake delivers. The sponge and buttercream are unashamedly infused with it, then it’s topped with coffee-whipped cream and dusted with cocoa powder, so it even looks vaguely cappuccino-like!