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Double-Chocolate Cappuccino Cake
Double-Chocolate Cappuccino Cake
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Prep Time:
20 minutes
Total Time:
2 hours 8 minutes
Indulge in a decadent chocolate-coffee fusion with a classic chocolate layer cake topped with rich frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tablespoon instant espresso coffee powder, granules or crystals
  • 1/2 teaspoon ground cinnamon
  • 4 oz semisweet baking chocolate, chopped
  • 1 container Betty Crocker™ Rich & Creamy dark chocolate frosting
  • 2 teaspoons instant espresso coffee powder, granules or crystals
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans). Follow the cake mix instructions for two 8- or 9-inch rounds, but mix in 1 tablespoon of espresso and cinnamon with the eggs, then fold in the chocolate just before pouring the batter into the pans.
  • Spoon frosting into a small microwavable bowl and microwave on High for 15 to 30 seconds until slightly melted. Stir in 2 teaspoons of coffee until well blended.
  • Start by placing one cake layer, rounded side down, on a serving plate. Gently spread just under half of the glaze all the way to the edge of the layer, letting some dribble down the sides. Add the second layer on top, rounded side up. Then, evenly spread the rest of the glaze to the edge of the top layer, allowing some to cascade down the sides. Cover loosely and store.

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