Cappuccino cake | Recipe
Festive Christmas cake with amaretto and cinnamon
Text:
Katharina Kuhlmann
Photography:
© Lara Virkus, The Slowbaker
21 November 2025
Our cappuccino cake with creamy organic chocolate is a great recipe tip for a festive Christmas cake. In the recipe, we show you how to turn the chocolate into cream, how to bake sponge bases and how to decorate a cake like a professional confectioner. We use VIVANI Cappuccino Chocolate ‘Milk and White’ and VIVANI Choco Dragées Espresso with rare coffee peaberries. As the cake contains caffeine and alcohol, it is only suitable for adults.
Ingredients
For a springform tin with Ø 24 cm
For the sponge cake:
6
eggs
0.25 tsp
salt
140 g
sugar
1 sachet
vanilla sugar (or 0.5 tsp ground vanilla)
125 g
wheat flour
60 g
cornflour
0.25 tsp
baking powder
0.75 tsp
cinnamon powder
For the filling:
200 g
red jam, e.g. lingonberry jam
a little
Amaretto
For the cream:
150 g
VIVANI Cappuccino Milk & White Chocolate
300 g
cream
350 g
cream – cold
15 g
instant espresso powder
2 sachets
cream stiffener
100 g
almond brittle
For the decoration:
120 g
roasted and chopped almonds
100 g
cream – cold
12
almonds
12
VIVANI Choco Dragées Espresso
making
baking time
35-40 minutes
waiting / cooling time
overnight + 45 minutes
level of difficulty
challenging
N°
01
Note: The bases and cream are prepared the day before.
For the sponge cake, line the base of the springform tin with baking paper and preheat the oven to 170 °C.
02
Separate the eggs and beat the egg whites with the salt until stiff.
03
Beat the egg yolks with the sugar until light and fluffy. Sift the flour, cornflour, baking powder and cinnamon powder over the mixture and stir in. Then carefully fold in the beaten egg whites.
04
Pour the batter into the tin and bake for 35–40 minutes. Leave to cool in the tin for 10 minutes. Then remove from the tin and leave to cool completely.
05
Now cut the cooled base horizontally into 3 layers.
06
Next, chop the chocolate for the cream filling. Heat 150 g of whipping cream, pour over the chocolate and wait a few minutes, then stir until smooth. Add the remaining 150 g of whipping cream and mix well. Cover the cream and refrigerate overnight.
07
The next day, whip the cold whipping cream (350 g) with the espresso powder, cold chocolate cream and cream stiffener until stiff. Set aside about 1/3 of the cream. Fold the almond brittle into the remaining cream.
08
Now place the first cake layer on a cake plate and drizzle with a little Amaretto. Then spread with jam.
09
Now spread some of the brittle cream on top, place the next cake layer on top and repeat all steps until the third layer is on top. Then coat the entire cake with the chocolate cream set aside without almond brittle and cover the edge of the cake with chopped almonds.
10
Whip the 100 g of cold cream for decoration until stiff and pipe 12 rosettes around the edge of the cake surface using a serrated nozzle. Place an almond on each one. Pipe 12 small dots in front of the rosettes and place a chocolate dragée on each one.
11
Allow the cake to cool for 45 minutes before serving.
This is VIVANI
For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded ‘The National German Sustainability Award’ for this commitment.
Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.
Cappuccino
Milk & White Chocolate
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