Cappuccino Chocolate Layer Cake
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 tbsps
Water2 cups
Sugar2 tsps
Instant Coffee (powder)2 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Ground Cinnamon1 tsp
Salt1.5 cups
Whole Milk2 large
Egg2 tsps
Vanilla ExtractDirections:
1
For coffee syrup: Combine all ingredients in small saucepan
2
Stir over low heat until sugar and coffee dissolve
3
Let cool
4
(Can be made 2 days ahead
5
Chill
6
) Combine all ingredients in small saucepan
7
Stir over low heat until sugar and coffee dissolve
8
Let cool
9
(Can be made 2 days ahead
10
Chill
11
) For cake: Position rack in center of oven; preheat to 350°F
12
Butter two 9-inch-diameter cake pans with 2-inch-high sides
13
Line bottoms with waxed paper; butter paper
14
Dust with flour
15
Stir chocolate in top of double boiler set over simmering water until melted
16
Remove from over water
17
Sift flour, baking powder, cinnamon and salt into medium bowl
18
Stir coffee powder into milk in another medium bowl until dissolved
19
Using electric mixer, beat sugar and butter in large bowl until well blended
20
Beat in eggs 1 at a time
21
Mix in melted chocolate and vanilla
22
Add dry ingredients alternately with milk mixture in 3 additions
23
Divide batter between pans
24
Bake cakes until tester inserted into center comes out clean, about 35 minutes
25
Cool cakes in pans on racks 10 minutes
26
Cut around pan sides
27
Turn cakes out onto racks and cool completely
28
Peel off paper
29
Cut each cake horizontally in half
30
Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter
31
Brush cake layer with 2 tablespoons syrup
32
Spread 3/4 cup frosting over cake layer
33
Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup and 3/4 cup frosting for each layer
34
Top with fourth cake layer, cut side down
35
Spread remaining frosting over cake
36
(Can be made 1 day ahead
37
Cover and let stand at room temperature
38
) Position rack in center of oven; preheat to 350°F
39
Butter two 9-inch-diameter cake pans with 2-inch-high sides
40
Line bottoms with waxed paper; butter paper
41
Dust with flour
42
Stir chocolate in top of double boiler set over simmering water until melted
43
Remove from over water
44
Sift flour, baking powder, cinnamon and salt into medium bowl
45
Stir coffee powder into milk in another medium bowl until dissolved
46
Using electric mixer, beat sugar and butter in large bowl until well blended
47
Beat in eggs 1 at a time
48
Mix in melted chocolate and vanilla
49
Add dry ingredients alternately with milk mixture in 3 additions
50
Divide batter between pans
51
Bake cakes until tester inserted into center comes out clean, about 35 minutes
52
Cool cakes in pans on racks 10 minutes
53
Cut around pan sides
54
Turn cakes out onto racks and cool completely
55
Peel off paper
56
Cut each cake horizontally in half
57
Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter
58
Brush cake layer with 2 tablespoons syrup
59
Spread 3/4 cup frosting over cake layer
60
Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup and 3/4 cup frosting for each layer
61
Top with fourth cake layer, cut side down
62
Spread remaining frosting over cake
63
(Can be made 1 day ahead
64
Cover and let stand at room temperature)