Cappuccino Cake

Cappuccino Cake

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Ingredients

Makes: 16 to 18 servings

CAKE

  • Baking spray

  • 2 boxes devil’s food cake mix

  • 1⁄2 cup instant cappuccino coffee powder

  • 2 cups strong-brewed coffee, cooled

  • 2⁄3 cup vegetable oil

  • 6 eggs

FROSTING

  • 12 ounces unsweetened chocolate

  • 3 sticks (3/4 pound) butter, at room temperature

  • 8 cups powdered sugar

  • 3 tablespoons strong-brewed coffee, cooled

  • 6 tablespoons milk, plus additional if needed

  • 1 tablespoon vanilla extract

  • 1 can (16 ounces) creamy white frosting, for decorating

 

Directions

 

For cake: Preheat oven to 350°F. Coat a 9-inch round baking pan and a 9-inch square pan with spray.

In a very large bowl, with an electric mixer, combine cake mixes, cappuccino powder, brewed coffee, vegetable oil, and eggs. Beat for 2 to 3 minutes, or until well combined. Using half the batter, divide between prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into one of the cakes comes out clean. Cool cakes in pans on a wire rack for 15 minutes. Remove cakes from pans and let cool completely. Wash and dry pans and coat with baking spray. Divide remaining batter between pans. Bake and cool as directed.

For frosting: In a microwave-safe bowl, microwave chocolate on medium (50%) for 60 seconds. Stir. Continue microwaving in 30-second increments, stirring after each, until completely melted. Cool completely.

In a large bowl, with an electric mixer on low speed, beat butter, powdered sugar, brewed coffee, 6 tablespoons milk, and vanilla until combined, about 1 minute. Stop mixer and scrape sides of bowl. Beat on medium for 2 minutes. Add cooled chocolate and beat until well combined and fluffy. If necessary, add more milk to achieve a spreadable consistency.

Place one round cake layer in the center of a serving platter. Cut one of the square cakes in half diagonally, making 2 triangles. Trim a rounded piece from the cut edge of each triangle so the triangles fit snugly against the round sides of the cake to form a football shape. Frost tops of cakes.

Repeat process with second set of round and square cakes, stacking on top of the first set. (If necessary, trim and shape the corners of the triangles slightly to create a smooth, rounded edge.) Frost entire cake.

To create football “laces,” place white frosting in a pastry bag fitted with a large round tip. Pipe two thin stripes on each end of the football. Pipe laces on football.

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