Guess what time it is folks?!
It's time for another super delicious and decadent cake recipe! … about time, right? 😉
Today I'm sharing with you a special cake recipe that I created for my husband on his birthday this year. He loves all things coffee related so I couldn't resist creating something that would be rich and chocolatey with a hint of his favorite drink.
I can't wait to make this Chocolate Cappuccino fudge cake again – I know you guys will love it just as much we do!
Everything about this cake just screams gobble me! lol
The ingredients for the batter create dense rich and chocolatey layers that almost melt in your mouth with every bite. The texture of the cake itself is almost like cheesecake and just as yummy.
One of the things that makes this cake so delicious is that I brushed the layers with a special syrup made from coffee, sugar and a bit of vanilla. This made the cake itself super moist and fudgy.
The yumminess that the syrup creates defies description. OMG amazing!
Topping the cake is an incredibly delicious fudge frosting hints of cinnamon.
It's smooth chocolatey and oh so perfect… ❤️
- 6 tbsps water
- 3 tbsps sugar
- 1 tbsp instant coffee powder
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3/4 cup sugar
- 3/4 cup heavy cream
- 4 tsps instant coffee powder
- 4 oz. unsweetened chocolate, chopped
- 6 oz. bittersweet or semi-sweet chocolate (no more than 61% cocoa), chopped
- 1 tsp vanilla
- 2 1/2 cups icing sugar
- 3 tsp cinnamon
- 4 oz. unsweetened chocolate, chopped
- 2 cups unbleached all purpose flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups half and half
- 2 tsps instant coffee powder
- 2 cups sugar
- 1/2 cup (1 stick) butter, room temperature
- 2 large eggs
- 2 tsps vanilla
- In a saucepan over medium heat, whisk together ingredients to dissolve. Cool and set aside until needed for the rest of the recipe.
- You can make this a day ahead if you like.
- In a saucepan over medium heat combine the butter, 3/4 cup sugar, half and half and coffee powder. Coffee powder and sugar should dissolve into the liquid. Simmer for about 5 minutes on low heat.
- Whisk in both chocolates, then the vanilla. Allow the chocolate to melt into the mixture while you stir.
- Transfer to a bowl, then sift in the icing sugar and cinnamon. Combine until dissolved.
- Chill in the fridge until the frosting is firm enough to spread on the cake – stirring a couple times – over about 1 hour 30 minutes.
- You can make the frosting 1 day ahead if you like. If you choose to do this, make sure you cover the surface with plastic wrap. Allow to sit at room temperature before using to frost the cake. You may also want to mix up the frosting using a hand mixer – this will make it easier to spread and fluff it up a little. 🙂
- Pre-heat the oven to 350°F. Grease two 9″ round cake pans with 2″ high sides. Line the bottom with parchment paper. Grease the top of the paper as well. Dust the inside of the cake pans with flour and set aside until it's time to bake.
- Melt the chocolate chunks using a double boiler (bring a little water in a pot on the stove to a boil and place a glass heat proof bowl on top – turn down the heat and melt the chocolate stirring constantly). Set aside.
- In a separate bowl, sift together the flour, cinnamon and salt.
- In a small separate small bowl dissolve the coffee powder in the cream.
- In a mixer, cream together the butter and sugar. Beat in eggs, one at a time.
- Mix in the melted chocolate and vanilla. Beat until smooth.
- Beat in the dry ingredients alternatively with the cream mixture 3 times. (ex. Add some of the dry ingredients, mix, add cream mixture, mix – do this 3x).
- Divide the batter evenly into each of the cake pans.
- Bake for 35 minutes or until a tooth pick comes out clean when testing the center.
- Cool in the pans on a wire racks for 10 – 15 minutes.
- Remove the cakes from the pan by placing the wire rack over top of the cake and flipping it over. The cake should some right out. Peel off the parchment paper and allow the cakes to cool completely.
- Once cooled, using a large serrated knife, cut the cakes in half horizontally to make more layers. You'll end up with 4 cake layers.
- Brush Each layer with 2 tbsps of the prepared syrup.
- Frost each layer of cake using the fudge frosting recipe. Make sure to frost the top of the cake and the sides as well.
If you store the cake in the fridge, please make sure to take it out about 10 minutes or so before serving so to soften up a bit before slicing.
- Category: Desserts
- Method: Baking