Decadent Chocolate Cappuccino Delight
Ingredients:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 tablespoons instant coffee granules
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons cocoa powder, for dusting
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the flour mixture. Beat on medium speed until well combined.
Dissolve the instant coffee granules in the boiling water, then add to the batter. Mix until smooth.
Divide the batter evenly between the prepared cake 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 before transferring to a wire rack to cool completely.
In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cakes are completely cooled, spread half of the whipped cream over the top of one cake layer. Place the second layer on top and spread the remaining whipped cream over the top and sides of the cake.
Dust the top of the cake with cocoa powder before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 420 kcal | Servings: 10 servings
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