Best Chocolate Cappuccino Cake Recipes

CHOCOLATE CAPPUCCINO MOUSSE CAKE

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.

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
• In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
• Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING

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 LAYER CAKE

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.)

CAPPUCCINO CHOCOLATE CAKE

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

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.

MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE

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 COFFEE CAKE (BISQUICK)

Steps:

• Set oven to 400 degrees.
• Set oven rack to second-lowest position.
• Grease a square 8x8x2-in baking pan.
• Mix coconut, nuts, 1/4 cup sugar and 1 tbsp melted butter; set aside.
• Beat remaining ingredients except chocolate chips and coffee, in a large bowl for 30 seconds, scraping bowl.
• Beat on med speed 4 mins, scaping bowl.
• Pour into pan.
• Stir together, melted chocolate and coffee; spoon over batter.
• Lightly swirl chocolate mixture through batter several times with a knife for a marbled design.
• Sprinkle coconut mixture evenly over top.
• Bake for 20-25 mins, or until golden brown, and cake tests done.

FROZEN CHOCOLATE-COVERED CAPPUCCINO CRUNCH CAKE

Steps:

• Slice pound cake into 1/8 to 1/4 inch slices. Place half of the slices on the bottom of a 9 inch springform pan; press down firmly.
• Set remaining slices aside.
• Bring cream just to a boil in a medium saucepan. Remove from heat.
• Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth.
• Pour half of the chocolate mixture over pound cake in pan, spreading evenly to with 1/4 inch of edge of pan.
• Cover; freeze for 1 1/2 hours or until chocolate is set.
• Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan.
• Cover; freeze until ice cream is firm, about 2 hours.
• Top ice cream with remaining pound cake slices; press down firmly.
• Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
• To serve, remove sides of pan. Garnish with additional whipped topping and sprinkle with crushed malted milk balls if desired.
• To cut cake easily, run a knife under hot water and dry with a paper towel before slicing.

MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING

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!

FROZEN CHOCOLATE-COVERED CAPPUCCINO CRUNCH CAKE

Steps:

• SLICE pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set remaining slices aside.
• BRING cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.
• COMBINE softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.
• TOP ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
• TO SERVE: To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

CAPPUCCINO-CHOCOLATE COFFEE CAKE

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.

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
• In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
• Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

CAPPUCCINO-CHOCOLATE COFFEE CAKE

Steps:

• Heat oven to 400°. Grease an 8x8-inch square pan. 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 effect. Sprinkle coconut mixture evenly over top. Bake 20-25 minutes or until golden brown. Serve warm.

CHOCOLATE CAPPUCCINO CAKE

Steps:

• Preheat oven to 350.
• In a bowl combine yogurt, milk, cake mix, eggs, coffee and cinnamon, mix well.
• Stir in chocolate chips and pour batter into prepared cake pan (greased and lightly floured).
• Bake according to directions on package.
• When cake is cool, sprinkle with powdered sugar mixed with a little cinnamon and cocoa powder.

DOUBLE-CHOCOLATE CAPPUCCINO CAKE

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.