Cappuccino Chocolate Cake

Nutriscore Rating: 54/100

Indulge in the rich, mocha-laced decadence of a Cappuccino Chocolate Cake, a dessert that seamlessly blends the bold flavors of dark cocoa and espresso for coffee lovers and chocoholics alike. This irresistible cake features two moist layers of chocolate sponge infused with the depth of brewed coffee, creating a perfectly tender crumb. Topped with a luxurious dark chocolate and espresso frosting—whipped to creamy perfection—this cake is the ultimate showstopper for any occasion. Easy to make with simple pantry staples like cocoa powder, flour, and vanilla, it comes together in just under an hour, making it an ideal treat for busy schedules. Garnish with a light dusting of powdered sugar for an elegant finish, and serve it with a steaming cup of coffee for a café-style dessert experience at home. Perfect for birthdays, gatherings, or just because, this Cappuccino Chocolate Cake is bound to satisfy your sweet tooth and coffee cravings in every bite.

Recipe Information

• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1.75 cups All-purpose flour
• 0.75 cup Unsweetened cocoa powder
• 1.5 cups Granulated sugar
• 1.5 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 1 teaspoon Salt
• 2 large Eggs
• 1 cup Whole milk
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1 cup Strong brewed coffee
• 1 cup Heavy cream (for frosting)
• 2 teaspoons Instant espresso powder (for frosting)
• 8 ounces Chopped dark chocolate (for frosting)
• 2 tablespoons Powdered sugar (optional for garnish)

📝 Instructions

13 steps

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.

3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with a hand mixer or stand mixer on medium speed until well combined.

4. Slowly add the brewed coffee to the batter while mixing on low speed. The batter will be thin—this is normal and ensures a moist cake.

5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.

6. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.

8. To prepare the frosting, heat the heavy cream in a small saucepan over medium-low heat until it begins to simmer. Do not boil.

9. Remove the saucepan from heat and whisk in the instant espresso powder until it dissolves. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.

10. Let the chocolate mixture cool to room temperature, then beat it with a hand mixer until it becomes thick and spreadable.

11. Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.

12. Optionally, dust the top of the cake with powdered sugar for garnish.

13. Slice and serve! Pair with your favorite coffee or tea for the ultimate dessert experience.

Nutrition Facts

1 serving (157.9g)

Calories		479
% Daily Value*
Total Fat		26.5 g	34%
	Saturated Fat	11.7 g	58%
	Polyunsaturated Fat	5.5 g
Cholesterol		55 mg	18%
Sodium		417 mg	18%
Total Carbohydrate		61.9 g	23%
	Dietary Fiber	8.1 g	29%
	Total Sugars	36.5 g
Protein		8.4 g	17%
Vitamin D		0.4 mcg	2%
Calcium		73 mg	6%
Iron		4.1 mg	23%
Potassium		361 mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2858 cal (45.9%%)

Protein: 398 cal (6.4%%)

Carbs: 2974 cal (47.7%%)