Best 3 Double Chocolate Cappuccino Cake Recipes
Indulge in the symphony of chocolate and coffee with our delectable Double Chocolate Cappuccino Cake. This culinary masterpiece combines rich chocolate layers with a velvety cappuccino frosting, promising an explosion of flavors in every bite. Embark on a culinary journey with our step-by-step guide, ensuring a perfect cake every time.
Within this article, you'll find a collection of recipes that cater to various preferences and skill levels. For those seeking a classic indulgence, the original Double Chocolate Cappuccino Cake recipe awaits. Craving a gluten-free treat? We've got you covered with our delectable Gluten-Free Double Chocolate Cappuccino Cake recipe. And for those with dietary restrictions, our Vegan Double Chocolate Cappuccino Cake offers a guilt-free indulgence without compromising on taste.
Prepare to tantalize your taste buds with our scrumptious Chocolate Ganache Frosting recipe, the perfect complement to your chocolate cake creations. Elevate your baking skills with our detailed instructions for a silky smooth ganache that will leave you craving more.
But that's not all—expand your culinary horizons with our featured recipes that complement the Double Chocolate Cappuccino Cake perfectly. Discover the delightful pairing of our Cappuccino Cupcakes, offering individual-sized treats bursting with chocolate and coffee flavors. Enjoy the rich aroma and taste of our Cappuccino Cookies, perfect for a quick and satisfying snack.
Indulge in the comforting warmth of our Cappuccino Coffee recipe, the ideal accompaniment to your chocolate cake. Elevate your coffee experience with our frothy Cappuccino Frosting, adding a touch of elegance to your cakes and pastries.
Immerse yourself in the world of chocolate and coffee with our comprehensive collection of recipes, each offering a unique taste sensation. Prepare to impress your family and friends with these culinary delights, transforming your kitchen into a haven of sweet aromas and irresistible flavors.
DOUBLE CHOCOLATE ESPRESSO POUND CAKE
Two of my biggest loves in life-chocolate and coffee-come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. -Rachel Bernhard Seis, Taste of Home Senior Editor
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.
Nutrition Facts : Calories 573 calories, Fat 22g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 91g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.
CAPPUCCINO CHOCOLATE LAYER CAKE
Categories Cake Coffee Mixer Chocolate Dairy Dessert Bake Valentine's Day Oscars Mother's Day Graduation Father's Day Winter Anniversary Birthday Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For coffee syrup:
- Combine all ingredients in small saucepan. Stir over low heat until sugar and coffee dissolve. Let cool. (Can be made 2 days ahead. Chill.)
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms with waxed paper; butter paper. Dust with flour. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
- Sift flour, baking powder, cinnamon and salt into medium bowl. Stir coffee powder into milk in another medium bowl until dissolved. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in melted chocolate and vanilla. Add dry ingredients alternately with milk mixture in 3 additions. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely. Peel off paper.
- Cut each cake horizontally in half. Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter. Brush cake layer with 2 tablespoons syrup. Spread 3/4 cup frosting over cake layer. Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup and 3/4 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over cake. (Can be made 1 day ahead. Cover and let stand at room temperature.)
COFFEE-CHOCOLATE CAKE
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- For a richer chocolate flavor, use dark chocolate instead of semi-sweet chocolate.
- To make the cake extra moist, add 1/2 cup of sour cream or buttermilk to the batter.
- For a more intense cappuccino flavor, use a strong coffee such as espresso or dark roast.
- If you don't have cappuccino mix, you can make your own by combining 1/4 cup of instant coffee, 1/4 cup of sugar, and 1/4 cup of cocoa powder.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- For a smoother frosting, use a hand mixer or stand mixer to beat the frosting until it is light and fluffy.
- If you want to decorate the cake, you can use chocolate shavings, sprinkles, or chopped nuts.
Conclusion:
This double chocolate cappuccino cake is a delicious and decadent treat that is perfect for any occasion. With its rich chocolate flavor, creamy cappuccino frosting, and moist texture, 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 recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
