Cappuccino chocolate cake is a decadent and flavorful dessert that combines the rich, creamy taste of cappuccino with the indulgent sweetness of chocolate cake. With its layers of moist, chocolatey sponge cake, creamy cappuccino frosting, and a sprinkle of chocolate shavings, this cake is sure to satisfy any sweet tooth. Whether you're a coffee lover or simply a fan of delicious cakes, cappuccino chocolate cake is an absolute must-try. In this article, we'll take you through a step-by-step guide to creating this delightful treat, from gathering the necessary ingredients to assembling and decorating the cake. So, let's get started and learn how to make the perfect cappuccino chocolate cake!
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CAPPUCCINO MOUSSE CAKE
Layers of coffee-flavored angel food cake and decadent chocolate mousse are covered with a to-die-for buttercream frosting. Each slice of this dessert is like a piece of heaven. It takes some time to prepare, but the compliments that follow make the effort worth it.-Jane Woods, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Line the bottoms of three 9-in. round baking pans with waxed paper; set aside. In a large bowl, beat the cake mix, water and coffee on low speed for 30 seconds. Beat on medium for 1 minute. Gently spoon batter into prepared pans. Bake at 350° for 20-25 minutes or until tops are golden brown and dry. Cool in pans on wire racks., Meanwhile, in a large bowl, combine the chocolate, coffee granules and cinnamon. In a small saucepan, cook and stir cream over medium heat until hot (do not boil). Pour over chocolate mixture; stir until smooth. Refrigerate for about 1 hour or until chilled and slightly thickened, stirring occasionally. Beat on medium speed just until stiff peaks form., In a large bowl, beat the frosting ingredients until light and fluffy. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 478 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 1g fiber), Protein 4g protein.
MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING
My husband made this cake for a Valentine's Party. The other guys totally ignored the other desserts. Whether you make this as a simple 9X13 and slap the frosting on top, or go all out for a filled layer cake with the espresso glaze and cappuccino frosting, you will not be disappointed! This is mocha java heaven! Preparation time allows for the cake to sit overnight and chill once it's frosted. It's worth the wait, as the coffee flavors have time to blend with the chocolate flavors. YUM. The coffee glaze is a little extra work, but it is delicious and amazingly helpful when it comes to frosting the cake!
Provided by Kabwe Cook
Categories Dessert
Time P1DT35m
Yield 2 9, 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- Grease one 9x13 or two 9" round cake pans.
- Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
- Add the molasses, mayonnaise, and vegetable oil. Mix well.
- While mixing, pour in the hot coffee.
- Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
- Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
- If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
- Allow cakes to cool completely, even overnight, before glazing/frosting.
- Espresso/Coffee Glaze:.
- In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
- Allow to cool to body temperature or lower.
- Cappuccino Frosting.
- Combine dry ingredients in a medium bowl.
- Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
- Add vanilla to the butter/shortening mixture.
- To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
- Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
- Assembly:.
- Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
- Allow the glaze about 5 minutes to set.
- Spread a generous layer of frosting on top and place the second cake.
- Glaze the second cake.
- If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
- Frost the sides and top of the cake with remaining frosting.
- Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
- Enjoy!
CAPPUCCINO-CHOCOLATE COFFEE CAKE
Here is a trendy cousin of our favorite Velvet Crumb Cake. You'll love indulging in the rich chocolate and coffee flavors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
- Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top.
- Bake 20 to 25 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg
MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE
I clipped this out of a 1998 issue of Off Duty military magazine. It is a rich, decadent cake that looks fancy, but starts with doctored up cake mix and a can of purchased frosting. This is not purporting to be an authentic Mexican recipe, but has hints of Mexican flavorings. Prep time does not include cooling time and chilling time. I estimated about 20 minutes of preparing the batter and frosting and 20 minutes to assemble the cake once cooled.
Provided by HeatherFeather
Categories Dessert
Time 1h5m
Yield 10-12 thin slices
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour three 9 or 8" round cakes tins.
- Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
- Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
- Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
- Cool in pans on wire racks for 15 minutes.
- Remove cake from pans and let cool completely, at least 30 minutes.
- Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
- Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
- Place second cake layer top side down onto the marmalade.
- Spread with remaining marmalade.
- Top with remaining cake layer, top side up.
- Frost sides and top with frosting.
- Chill at least 1 hour and store leftovers in the fridge.
- Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.
CAPPUCCINO CHOCOLATE CAKE
Super easy and very tasty. I like to make this recipe using the mini angel food pans (like a muffin pan but with 6 small angel food forms per pan). They make very nice individual cakes. If you should do it this way you will, of course, have to shorten the baking time. Just keep an eye on them and they will be fine. Mine bake in about 35 mins.
Provided by Annacia
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Mix all wet ingredients together and beat for 4 minutes with electric mixer.
- Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan.
- Bake at 325~F for 1 hour 10 minutes.
- Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistency and spoon over cool cake.
CAPPUCCINO-CHOCOLATE COFFEE CAKE
Here is a trendy cousin of our favorite Velvet Crumb Cake. You'll love indulging in the rich chocolate and coffee flavors.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
- Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top.
- Bake 20 to 25 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg
DOUBLE-CHOCOLATE CAPPUCCINO CAKE
Chocolate and coffee marry for a sophisticated flavor jolt in an all-American dessert favorite: chocolate-frosted layer cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h8m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds--except add 1 tablespoon espresso and the cinnamon with the eggs, and stir in the chocolate just before pouring into pans.
- To make glaze, spoon frosting into small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until slightly melted. Stir in 2 teaspoons coffee until blended.
- Place 1 cake layer, rounded side down, on serving plate. Carefully spread almost half the glaze to edge of layer, allowing some to drip down side. Top with second layer, rounded side up. Carefully spread remaining glaze to edge of top layer, allowing some to drip down side. Store loosely covered.
Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 39 g, TransFat 2 g
Tips:
- Make sure all your ingredients are at room temperature before you start baking. This will help ensure that the cake batter mixes evenly and bakes properly.
- Use a light touch when mixing the cake batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help prevent the cake from sinking in the middle.
- Test the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
- For a richer chocolate flavor, use dark chocolate or cocoa powder in the cake batter and frosting.
- To make a mocha cake, add a tablespoon of espresso powder to the cake batter.
- For a fun twist, try adding chopped nuts, chocolate chips, or sprinkles to the cake batter.
Conclusion:
Cappuccino chocolate cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and creamy cappuccino frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cappuccino chocolate cake a try. You won't be disappointed!
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