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Chocolate Cappuccino Cake




  • 6 tbsps water
  • 3 tbsps sugar
  • 1 tbsp instant coffee powder

Fudge Frosting

  • 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
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  1. In a saucepan over medium heat, whisk together ingredients to dissolve. Cool and set aside until needed for the rest of the recipe.
  2. You can make this a day ahead if you like.

Fudge Frosting

  1. 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.
  2. Whisk in both chocolates, then the vanilla. Allow the chocolate to melt into the mixture while you stir.
  3. Transfer to a bowl, then sift in the icing sugar and cinnamon. Combine until dissolved.
  4. 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.
  5. 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. πŸ™‚


  1. Pre-heat the oven to 350Β°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.
  2. 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.
  3. In a separate bowl, sift together the flour, cinnamon and salt.
  4. In a small separate small bowl dissolve the coffee powder in the cream.
  5. In a mixer, cream together the butter and sugar. Beat in eggs, one at a time.
  6. Mix in the melted chocolate and vanilla. Beat until smooth.
  7. 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).
  8. Divide the batter evenly into each of the cake pans.
  9. Bake for 35 minutes or until a tooth pick comes out clean when testing the center.
  10. Cool in the pans on a wire racks for 10 – 15 minutes.
  11. 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.
  12. 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.
  13. Brush Each layer with 2 tbsps of the prepared syrup.
  14. Frost each layer of cake using the fudge frosting recipe. Make sure to frost the top of the cake and the sides as well.
  15. enjoy!


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.

  • Prep Time: Syrup: 10 min, Frosting: 1hr 40 min (including chill time), Cake Prep: 10 min
  • Cook Time: 35 min to bake
  • Category: Desserts
  • Method: Baking