Ingredients
Scale
For the batter:
4 large eggs
8 + ½ oz sugar
8 + ½ oz extra-virgin olive oil
8 + ½ oz Greek yogurt
3 cups 00 flour
1 + ½ tbsp baking soda
1 tsp instant espresso powder (optional)
For the filling/frosting:
1 + ½ cups mascarpone
1 + ½ cups heavy whipping cream
3⁄4 cup powdered sugar
Necessary items:
1 or more 8-inch cake pans
a hand whisk
an electric mixer of any type
Instructions
- Preheat oven to 350° F.
- In the meantime, mix eggs and sugar in a large oven.
- Add oil and Greek yogurt. Mix well.
- Combine flour with baking powder and espresso powder, and sift them in a separate bowl.
- Add the flour mixture to the cake batter, mixing constantly.
- Add the cake mixture to an 8-inch cake pan covered with parchment paper.
- Bake at 350° F for 50 minutes.
- Stick a toothpick in the center of the cake. If it comes out clean, you can take the cake out of the oven and let it rest on a wire rack. Otherwise, wait a few more minutes until it passes the toothpick test.
- Let the cake cool down for about 1 hour.
- Now it’s time to make the frosting. Take the butter out of the fridge, add it to a large bowl or a stand mixer, and press it with a fork to soften it.
- Add the whipping cream and start beating at medium speed until you get stiff peaks.
- Cut the cake horizontally to create two layers.
- Spread half of the whipped cream on the bottom layer of the cake. Then add the second layer and cover everything with the rest of the frosting, including the side of the cake.
- Add a dusting of cocoa powder on top of the cake, and put it in the refrigerator for about 5 hours.
- Enjoy your cappuccino cake.
- Prep Time: 420
- Active Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baked