Cappuccino Cake

This 4-layer Cappuccino Cake is very light and fluffy . If you prefer cakes with less amount of sugar this cake is for you. Very quick and easy to make. I love how moist the cake turns out and it has a rich taste of chocolate with a thin layer of apricot jam. The interesting fact about this cake is, that every time I make it, I add or change some ingredients:) and after all, I like it even more. Such a simple recipe,just follow the steps!

Ingredients:
For the chocolate cake:
8 eggs
11/2 cup sugar
1tsp baking soda
2tbsp freshly squeezed lemon juice
11/2 cup all purpose flour
2tbsp cocoa powder

For the cream:
8oz cream cheese (room temperature)
11/4cup (300gr) sour cream
5tbsp cappuccino
8oz cool whip
6 tbsp apricot jam (I prefer the one from cash and carry)
Sour cherries (optional)
Walnuts (optional)

For cake decorating:
1cup heavy whip
2tbsp powder sugar
Dry apricots
Vanilla cookies
Chocolate

Baking chocolate cakes:
Preheat the oven to 360 degrees.

Beat eggs and sugar for 7 minutes. In a small cup combine baking soda with lemon juice and pour over eggs. Mix it lightly with spatula.

Mix the flour with cocoa powder and add it to your batter.

Place batter into 2- 9” cake pans covered with foil or parchment paper. Using a spatula, spread the dough equally.

Bake for 25 minutes. Before taking out the cake from the oven, check it with a toothpick, make sure it’s ready as every oven is different. Let it cool.

Assembling the cake:

Cut each cake by half. You will get 4 even cakes. Soak lightly the top of each cake with plain water.

Spread apricot jam(about11/2tbsp) over each layer and let it stand for about 5 minutes. Apricot jam is better when room temperature, that way it will spread equally.
Meanwhile let’s mix the cream:

With an electric mixer beat the cream cheese about 30 seconds until it smooth without any small chunks.

Add sour cream and cappuccino. Mix for another 30 seconds and add cool whip. Beat the cream for about a minute.

Your cream will look smooth and fluffy.

Spread a good amount of cream between each layer of the cake. You can add sour cherries between the layers and sprinkle with walnuts. The taste will be fantastic.

I used plain vanilla cookies to coat the sides of the cake.(blend your cookies in a blender)



Beat about 1 cup of heavy whip cream+2tbsp powder sugar and use this frosting to pipe the flowers around the top of the cake.

Place dry apricots around the flowers and sprinkle some chopped chocolate over the flowers.
Refrigerate cake for 6 hours or overnight.
Enjoy!