The layered cappuccino cake is an elegant and indulgent dessert, perfect for those who love the cappuccino flavor in a sweet version. A delicious cappuccino-scented cream alternates with thin layers of cocoa sponge, resulting in a soft, creamy and irresistible treat. Ideal to serve as an after-dinner dessert, for celebrations or as an afternoon indulgence, this layered cappuccino cake wins everyone over with its combination of delicate flavors and perfectly balanced textures.
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Cooking time: 12 Minutes
- Portions: 20/30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs
- 1/2 cup granulated sugar
- 3 1/3 tbsp vegetable oil
- 2 tsp baking powder
- 3 tbsp unsweetened cocoa powder
- 4 1/2 cups all-purpose flour
- 2 1/2 tbsp honey
- 2 1/2 cups milk
- 3 eggs
- 1/2 cup + 2 tbsp granulated sugar
- 1/2 cup cornstarch
- 7 oz butter (about 2 sticks)
- 3 packets instant cappuccino mix
- 3.4 fl oz heavy cream (whipping cream)
- 3 1/2 oz chocolate
Steps
For the preparation of the Layered Cappuccino Cake – creamy cappuccino and chocolate dessert watch the video HERE.
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Place the eggs, sugar, cornstarch and instant cappuccino mix in a saucepan.
Add the milk gradually and put over medium heat, stirring until the mixture thickens.
Once ready, stir in the butter until well combined, then transfer to a bowl. Cover with plastic wrap directly on the surface and let cool completely.
In a bowl put the eggs and sugar, then add the honey.
Add the oil, cocoa and baking powder. Add the flour and knead until you obtain a soft dough.
Divide it into three equal parts and roll each out thinly into a rectangle.
Prick them with a fork. Bake at 356°F for 10-12 minutes and let cool completely.
Assemble the cake:
Place one rectangle as the base and spread half of the cream over it.
Add the second rectangle and spread the remaining cream. Close with the third rectangle, cover, put a weight on top and refrigerate overnight so it firms up well.
Prepare the glaze:
Heat the cream, add the chopped chocolate and stir until you obtain a smooth glaze. Pour it over the cake and smooth evenly.
Sprinkle with shredded coconut. Chill in the fridge for another 30 minutes, then trim the edges and cut into pieces of the desired size.
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For a stronger flavor, you can add a teaspoon of instant coffee to the cream. If you prefer a milder taste, replace half of the cappuccino mix with sweet cocoa powder. Store the cake covered in the refrigerator for 3-4 days: it will be even better the next day, when the flavors have fully melded. You can also freeze it (already cut into pieces) and defrost in the fridge a few hours before serving.
