• Ingredients: 14
  • Serves: 12

Cappuccino chocolate layer cake with fudge frosting.


Coffee syrup:


  • Fudge Frosting

For Ganache

  • Chocolate curls

For mascarpone cream

  • Special equipment: parchment paper


  • Chocolate Glaze
  • 1/4 cup roasted hazelnuts

To serve:

Berry compote


For coffee syrup:

  1. Step 1 Combine all ingredients in small saucepan. Stir over low heat until sugar and coffee dissolve. Let cool.

    For this step you will need

For cake:

  1. Step 2 Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides.
  2. Step 3 Line bottoms with waxed paper; butter paper. Dust with flour. Stir chocolate in top of double boiler set over simmering water until melted.

    For this step you will need

  3. Step 4 Sift flour, baking powder, cinnamon and salt into medium bowl. Stir coffee powder into milk in another medium bowl until dissolved.

    For this step you will need

  4. Step 5 Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time.

    For this step you will need

  5. Step 6 Mix in melted chocolate and vanilla. Add dry ingredients alternately with milk mixture in 3 additions.
  6. Step 7 Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes.
  7. Step 8 Cut each cake horizontally in half. Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter.
  8. Step 9 Brush cake layer with 2 tablespoons syrup. Spread 3/4 cup frosting over cake layer. Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup and 3/4 cup frosting for each layer.
  9. Step 10 Top with fourth cake layer, cut side down. Spread remaining frosting over cake. (Can be made 1 day ahead.