Irresistible Chocolate Cappuccino Cake
Ingredients
- 2 cup all purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup boiling water
- 2 teaspoons instant coffee granules
Frosting
- 1 cup unsalted butter softened
- 2 1/2 cup cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup strong brewed coffee, cooled
- Chocolate shavings for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, eggs, and vanilla extract to the flour mixture and beat on medium speed until well combined.
- Stir in the boiling water and instant coffee granules until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 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 a wire rack to cool completely.
For the frosting:
- Beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until well combined.
- Add the vanilla extract and brewed coffee, beating until the frosting is smooth and fluffy.
To assemble:
- Place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second and third layers.
- Frost the top and sides of the cake with the remaining frosting.
- Pipe chocolate frosting on top and Garnish with chocolate shavings.
- Slice, Serve and Enjoy.
