I made a cake over the weekend. It was one of those to-die-for cakes. It was chocolate, coffee, whipped cream, cream cheese, buttermilk, and it melted in my mouth. It was one of the best chocolate cake recipes I’ve ever made and I will be making at least the cake part of it again. Soon. Like next week.
Cappuccino Cake. Just the name brings to mind all sorts of yumminess. I mean, really, how could I, Lissa Matthews, be expected to resist the temptation of a concoction of such a delicious thing? It was gone by the next day and NO, not because I ate it all. My daughter’s friends came over and they had some, my son had a slice, I took several slices to the girls at the dental office, and I had a slice. And we aren’t going to discuss the 4 cupcakes the leftover batter made. Nope. We aren’t.
Before I give you the recipe, I will say I did modify things a little. The cake called for 2 extra large eggs, I used 2 large. I used Olive Oil instead of vegetable oil, and I used 2 cups of Sucanat instead of white granulated sugar. I love the way it works with chocolate recipes.
For the whipped cream cream cheese frosting, it called for frozen whipped topping, thawed of course. I made my own whipped cream for it. It took a little extra work and the end result was a little softer and than had I used the frozen kind. My reasoning was simple…the frozen kind is made from water, corn syrup, hydrogenated vegetable oils, and high fructose corn syrup. Those are the main ingredients. Mine was made with organic heavy cream, two tablespoons of organic powdered sugar, and real vanilla extract (homemade).
Either way, the cake had to be refrigerated. And was better the next day after making it.
For the chocolate cake:
1-3/4 cups all-purpose flour
2 cups sugar
3/4 cups Dutch cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Preheat the oven to 350 degrees. Line 2 (9-inch) round cake pans with parchment. Lightly grease the parchment paper and sides of pan with butter or cooking spray.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In a small bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the hot coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Don’t overmix.
Pour the batter into the prepared pans and bake for 25 minutes or until a cake tester inserted in center comes out clean. Transfer pans from oven to cooling racks.
After cakes have cooled, carefully turn one layer out onto cake plate.
For the frosting:
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1/3 cup strongly brewed coffee, at room temp
1 (8oz) container frozen whipped topping, thawed
cinnamon and chocolate chips for garnish
In the bowl of a stand mixer, beat cream cheese and powdered sugar until fluffly.
Mix in coffee until well combined.
Fold in whipped topping.
Refrigerate frosting for 30 minutes before spreading on cake.
To Frost Cake:
Turn one cake layer onto serving platter.
Spread 1/2 the frosting over cake.
Top with remaining cake layer and remaining frosting.
Sprinkle cinnamon over top of cake.
Sprinkle chocolate chips around outer edge of cake.
Refrigerate for 30 minutes before slicing.
Store in refrigerator.
It really is a divine and delicious cake. For the coffee parts, I actually brewed K-cups. LOL… This was a recipe that made this author incredibly happy with every bite!