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Chocolate cappuccino cake

Here's a recipe for a slightly more lavish cake, in which the two cake layers are soaked with cold cappuccino, plus a chocolate-butter-cream filling and a sweet icing... rich, but definitely very tasty!

Ingredients

for the floors

125 g margarine
150 g brown sugar
3 eggs
125 g flour
1 tsp baking powder
50 g chocolate flakes

75 ml hot water
3 tsp cappuccino powder

for the cappuccino cream

150 g margarine
2 egg yolks
100 g powdered sugar
2 tsp cappuccino powder
100 g melted chocolate

for the glaze

125 g powdered sugar
2 tsp cappuccino powder
3 Tbsp hot water

1 tsp baking powder


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Mix the margarine and sugar until foamy, then add the three eggs one after the other.

Add the flour, baking powder and chocolate flakes and work into a smooth dough.

Then put the dough into two springform pans lined with baking paper (diameter approx. 22 cm) and bake in the lower third of the preheated oven for approx. 10 minutes, until they turn slightly golden brown on top.

Meanwhile, mix the cappuccino powder with the hot water and let the cappuccino cool...

...and brush/soak the slightly cooled cake bases with it.

For the filling, stir the margarine until foamy, add the egg yolk, powdered sugar and cappuccino powder and stir. Finally, melt the chocolate and stir it into the cream.

Spread one cake layer with the cream and carefully place the second layer on top.

To make the icing, put the powdered sugar in a mixing bowl, pour the cappuccino powder and hot water over it and stir. Then pour over the cake and dust with the cocoa powder.

Then let the cake set in the fridge for at least 2 hours, then serve well chilled!

[Translated from here.]