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Cappuccino Cake

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A delicious cappuccino cake featuring rich chocolate and strong coffee topped with fluffy whipped cream.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup strong brewed coffee, cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Cocoa powder for dusting
  • Chocolate shavings for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Add the softened butter, cooled coffee, eggs, and vanilla extract to the dry ingredients and mix until smooth.
  4. Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
  5. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Whip the heavy cream with powdered sugar until soft peaks form.
  7. Spread the whipped cream over the cooled cake. Dust with cocoa powder and garnish with chocolate shavings.

Notes

For a richer coffee flavor, use espresso or dark roast coffee. Store leftovers in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://cookingwithmayaa.com/cappuccino-cake-2/

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