Serving Details
Servings: 10-12 slices
Portion Size: 1 slice per person
Recipe Description
The Chococcino Cake is a rich, indulgent dessert inspired by the classic cappuccino. With layers of moist chocolate cake and a creamy coffee-infused frosting, this cake is a decadent treat for coffee and chocolate lovers alike. It’s perfect for special occasions or as a luxurious dessert to share with friends and family.
Cooking Time
- Preparation Time: 30 minutes
- Baking Time: 35-40 minutes
- Assembly & Decoration Time: 20 minutes
- Total Time: 1 hour, 30 minutes
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (freshly brewed)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon instant coffee powder
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract. Beat on medium speed until smooth and well combined.
- Gradually stir in the hot coffee until the batter is well blended. (The batter will be thin.)
- Pour the batter evenly into the prepared pans.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whip the heavy cream with powdered sugar and instant coffee powder until stiff peaks form.
- Place one cake layer on a serving plate, spread half of the coffee whipped cream, and top with the second layer.
- Spread the remaining coffee whipped cream on top and garnish with chocolate shavings.
Nutritional Information (Per Serving)
- Calories: 390 kcal
- Protein: 6g
- Carbohydrates: 55g
- Fat: 18g
- Saturated Fat: 10g
- Sugar: 35g
- Fiber: 3g
- Sodium: 320mg
Frequently Asked Questions
Can I make the cake in advance?
Yes, you can bake the cake layers a day in advance. Wrap tightly in plastic wrap and store at room temperature until ready to assemble.
Can I use espresso instead of coffee?
Absolutely! Espresso will enhance the coffee flavor even more, giving a stronger chococcino taste.
How should I store the leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
