Cappuccino Cake

Prep Time: 30 min

Cook Time: 40 min

Total Time: 1 hr 10 min

Servings: 10 or more


  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped hazelnuts, walnuts or pecans
  • 1 pkg (18 1/4 oz) yellow cake mix
  • 1/4 cup instant espresso coffee powder
  • 2 tsp ground cinnamon (approx.)
  • 3 large eggs
  • 1/3 cup Filippo Berio® Extra Light Olive Oil
  • Icing sugar
  • 1 container (15 oz) ricotta cheese
  • 2 tsp granulated sugar


    • Preheat oven to 325°F. Grease 10-inch (12 cup) Bundt or tube pan with olive oil; dust with flour.
    • In small bowl, combine chocolate chips and nuts; spoon evenly into bottom of prepared pan.
    • In large bowl, combine cake mix, coffee powder and cinnamon; add 1 ¼ cups water, eggs and olive oil. Using electric mixer, beat at low speed until dry ingredients are moistened; beat at medium speed for 2 minutes. Pour batter over topping in pan.
    • Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool on rack for 15 minutes. Remove from pan; place cake on serving plate. Let cool completely and sprinkle with icing sugar.
    • In bowl, combine ricotta and granulated sugar; sprinkle with cinnamon. Serve alongside cake.


    Recipe Provided by Chef Sharon Sanders