This Cappuccino Cake is so delicious! Four different layers are made from one batter and sandwiched between a mocha coffee cream mousse.
1tbspstrongly brewed coffeecooled
1tbspcappuccino powderor any flavored hot cocoa mix
Mocha Frosting for cappuccino cake:
2cupsheavy whipping cream
2tbspwhipped cream cheese
2tbspstrongly brewed coffeecooled
1packet of unflavored gelatin
1/4cupapple juicefor soaking
How to make Cappuccino Cake:
TO MAKE CAKE LAYERS: Preheat oven 350 degrees F. Grease and flour two (or 4) 8-inch cake pans and set aside.
Beat four eggs and 1 cup of sugar in the bowl a stand mixer over high speed for 20 minutes until pale and doubled in volume.
Meanwhile sift together the flour and baking powder and fold into the beaten eggs.
Divide the batter into four equal portions. (Batter makes 4 cups; so divide each part by 1 cup of batter.) Add 1 tbsp of cocoa to one portion, 1 tbsp of cappuccino powder to another portion, strong coffee to a third portion and leave one portion plain as is.
Fold in the mixtures and spread each mixture evenly into an 8-inch cake pan. Bake each layer in a preheated oven for 22 minutes or until done. Cool completely before frosting.
TO MAKE FROSTING: In a large bowl, beat the whipping cream until soft peaks form.
Add the condensed milk and whipped cream cheese and continue to beat until thick and creamy.
Next, add in the sour cream, coffee, and cappuccino powder and beat until well combined.
In a separate small bowl, stir together the gelatin and warm water and quickly whisk together to dissolve most of the granules. Immediately add the gelatin mixture to the frosting with the mixer running and beat until combined. (Frosting will slightly thin out after the addition of the gelatin but no worries it will stiffen up nicely creating an incredible mousse.)
TO ASSEMBLE CAKE: Dilute the apple juice with water and soak each layer with a few tbsp of the apple juice mixture.
Invert one layer onto a serving plate. Frost and sprinkle with raisins and repeat likewise with remaining layers. Frost the sides and top.
Drizzle top of the cake with cool ganache and keep refrigerated.
Syrup Substitute: 1/2 cup water dissolved with 1 Tbsp sugar.