I recently called my sister to get the recipe for the Nescafe cake my family has been making for years. As soon as I heard her say: “then you have to go to the Arabic store and get…..” I was like forget it. This requires too many stops and too many steps. Instead, I found a recipe for a cappuccino cake in a cookbook and modified it. I made this for a friend’s birthday and was pretty nervous when she took a bite into it because I had no idea if it was going to be good. I thought it was going to be soggy from the coffee but it turned out great. Even better the next day too!
What you need:
1 box of Angel Food cake or white cake mix. I used white cake mix.
1 package of cream cheese
1 cup powdered sugar
1 1/2 cup of chocolate chips or a block of semi-sweet choclate. I used chocolate chips.
1/3 cup of brewed coffee, chilled. I used instant Nescafe coffee.
1 package of whipped topping.
What you need to do:
Step one: the cake
Bake your boxed cake mix as instructed. Cool completely. I baked two 8″pans, but you can do one or whatever you want.
Step two: the coffee
While your cake is cooling, brew some strong coffee and let it chill. I surrounded it by ice cubes in a bowl and set it by the window. You will need only 1/3 cup.
Step three: the chocolate filling
Mix cream cheese and powdered sugar in a mixer.
Melt 1 cup of chocolate in the microwave.
Add to the cream cheese and sugar mixture. Mix well.
If you have a package of chocolate, shave it. If not, take chocolate chips and gently crush them for the topping.
Step four: finishing it all up
Since I made two 8″ cakes, I removed them from the pan and layered them on top of each other.
Poke holes in cake with a skewer and pour coffee on cake. It’s going to look super soggy, but don’t worry, it won’t be.
If you have time, but it in the fridge for about 15 minutes.
Next, spread the chocolate filing on top of cake. You can use a decorating bag.
Add whipped topping and garnish with the crushed chocolate chips or shaved chocolate.
Recommendations:
I recommend putting this in the fridge until you serve it. Also store in the fridge over night.
Additional recommendations: have for breakfast. You’re allowed. It’s coffee after all.
This original recipe was by Lacey Long from the Cooking with Pheeling cookbook. I modified it a bit!
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