The answer is when you don’t have any!
Chocolate is always good and double chocolate cappuccino cake is fabulous.
Really double chocolate cappuccino cake is easy to make.
Today’s episode of In the Kitchen With Dana will share how to create the fabulous cake.
What I believe I love most about the double chocolate cappuccino cake is the profound statement its presentation makes.
While you might think it is too difficult, trust me, it’s not.
Cakes are generally my kryptonite when it comes to baking.
I can bake cookies, and tarts, and cupcakes, and specialty cookies, and create fabulous ganache, but, cake-baking has been forever challenging.
However, this recipe changed all that and it is why I am sharing with you.
For those of you who want a cake that presents well and looks like it took hours to make, but doesn’t read on!
Pull out your mixer, grab your oven mitts and bring your nose along for the incredible smell of wafting chocolate while baking!
Double Chocolate Cappuccino Cake
I think the cake is more about the icing and what’s around the chocolate cake, than the cake mix itself.
The icing has a great texture.
Why am I mentioning texture and icing?
Have you ever tried to spread icing across the cake and it was too thick and because it was too thick, it ripped the fragile top of the cake.
Then the next thing you experiences was a chunk of cake missing from the top.
Really, it’s like a cake tragedy, as it’s the sin of ‘goopity-goo'(what we call it in Casa Vento) icing ruining a great cake!
There’s nothing that upsets me more than icing and issues after my cake baked well!
Baking a Chocolate Cake
For those that have issues baking cakes, let me help you.
First, the pan matters.
Your cake will only be as good as the pan it is baked in.
What do I mean?
Often cake-chunk is left behind which means, that my cake is ruined in so many ways!
If I had a dime for every cake pop I had to make as a result of sucky baking results, I’d own the cake pop rights!
Honestly, as I said, it’s never been my forte, but when I do bake a good cake (and I do), I share those recipes.
So be you a pro or a novice, this recipe is doable!
I hung up my silicone bakeware a while ago.
Instead, I’ve exchanged it for sexy, shiny, durable, Stainless Steel, cake pans from 360 Bakeware.
My cakes literally slide out of my pan.
Yes, I spray my pan, and then put my cake mix in.
Guess what, after its done baking (EVENLY!) it slides out like magic!
Grab your own cake pans 20% off using my code at checkout ‘Inthekitchenwithdana’
Icing and the Cake Recipe
It’s all in the wafers.
You know attaching the wafers is easy.
In fact, I could probably just have not used what I did chocolate) to stick them, but I’ve tried that before and one by one they fell like dominos!
You’ll note have left plenty of space in there for a knife blade, think about everything before you start!
Don’t forget you are going to need really good rolled wafers.
Tried And True My Icing
The icing is simple and I mean so easy.
I’ve experimented, played, and sold my soul to the devil (lol) in order to perfect this.
I’ll say this, I’ve never been more pleased with icing than the recipe I’ll share.
You will be able to make this cake in stages.
So you’ll be baking a cake.
The icing the cake, etc.
It’s not a huge project, even though it presents well!
RECIPE & HOW TO MAKE THIS CAKE
- Chocolate Boxed Cake Mix (1) - Made according to directions in 2 pans.
- Cappuccino rolled wafers
- 4 Oz melted White Chocolate or dark chocolate
- 16 Tbsp Salted butter (softened, not melted)
- 3 tsp Vanilla
- 4 C Confectioner's sugar
- 1/4-1/3 C Dutch Cocoa Powder
- 4 Tbsp Milk (I used chocolate)
- Hershey Bar (full size) Chopped
Make and bake your boxed CHOCOLATE cake according to the directions.
Allow the cake to cool at least 2 hours.
Once Cooled, You can ice the cake.
To prepare the icing, in a large mixing bowl, place butter, and vanilla.
Then add in confectioner's sugar and milk.
Combine. (if you are having issues (which you should not) with the icing, add more confectioner's sugar a tablespoon at a time. )
Using an icing spreader, smear the icing on the bottom layer of the cake.
Top the layer with the second cake.
Ice the sides of the cake.
Now the top.
FOR THE WAFER COOKIES
In a microwave-safe bowl, place in 4 oz of white chocolate. (I'd start with 2 and use that then if you need more warm-up the other 2 ounces.
Warm in increments of 30 seconds until you can freely stir (smooth) without lumps chocolate.
Dab a bit of the chocolate onto the cappuccino rolled wafer and then place the wafer upright against the side of the cake.
Repeat this process all around the cake until all of the cake sides is covered.
As you do this, leave enough space in between that a thin knife can cut through for serving.
Now, use the chopped and shaved Hershey Chocolate bar and sprinkle atop the cake.
Serve immediately or when you are ready.
Butter for the icing needs to be room temperature, not melted.
You can use different wafers for the cake, if you prefer Hazelnut, etc.
Do not overbake the chocolate cake or it will crumble.
Allow the cake to fully cool before removing from the pan.
Optionally, you could slice each cake into 2 pieces, for more layers, I did not.
Amount Per Serving: Calories: 574Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 45mgSodium: 479mgCarbohydrates: 90gFiber: 2gSugar: 68gProtein: 4g
Nutritional Content is inaccurate