Cappuccino Chocolate Coffee Cake Recipes

CAPPUCCINO-CHOCOLATE COFFEE CAKE

Steps:

• Heat oven to 400°F. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.
• Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top.
• Bake 20 to 25 minutes or until light golden brown. Serve warm.

CAPPUCCINO TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
• Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.

CAPPUCCINO CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
• Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
• While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

CHOCOLATE CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
• Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
• In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
• Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
• Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
• Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
• To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
• To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

CAPPUCCINO CHOCOLATE CAKE

Steps:

• Mix all wet ingredients together and beat for 4 minutes with electric mixer.
• Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan.
• Bake at 325~F for 1 hour 10 minutes.
• Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistency and spoon over cool cake.

CAPPUCCINO-CHOCOLATE COFFEE CAKE (BISQUICK)

Steps:

• Set oven to 400 degrees.
• Set oven rack to second-lowest position.
• Grease a square 8x8x2-in baking pan.
• Mix coconut, nuts, 1/4 cup sugar and 1 tbsp melted butter; set aside.
• Beat remaining ingredients except chocolate chips and coffee, in a large bowl for 30 seconds, scraping bowl.
• Beat on med speed 4 mins, scaping bowl.
• Pour into pan.
• Stir together, melted chocolate and coffee; spoon over batter.
• Lightly swirl chocolate mixture through batter several times with a knife for a marbled design.
• Sprinkle coconut mixture evenly over top.
• Bake for 20-25 mins, or until golden brown, and cake tests done.

CAPPUCCINO CHOCOLATE LAYER CAKE

Steps:

• For coffee syrup:
• Combine all ingredients in small saucepan. Stir over low heat until sugar and coffee dissolve. Let cool. (Can be made 2 days ahead. Chill.)
• For cake:
• Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms with waxed paper; butter paper. Dust with flour. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
• Sift flour, baking powder, cinnamon and salt into medium bowl. Stir coffee powder into milk in another medium bowl until dissolved. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in melted chocolate and vanilla. Add dry ingredients alternately with milk mixture in 3 additions. Divide batter between pans.
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely. Peel off paper.
• Cut each cake horizontally in half. Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter. Brush cake layer with 2 tablespoons syrup. Spread 3/4 cup frosting over cake layer. Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup and 3/4 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over cake. (Can be made 1 day ahead. Cover and let stand at room temperature.)

CHOCOLATE CAPPUCCINO MOUSSE CAKE

Steps:

• Line the bottoms of three 9-in. round baking pans with waxed paper; set aside. In a large bowl, beat the cake mix, water and coffee on low speed for 30 seconds. Beat on medium for 1 minute. Gently spoon batter into prepared pans. Bake at 350° for 20-25 minutes or until tops are golden brown and dry. Cool in pans on wire racks., Meanwhile, in a large bowl, combine the chocolate, coffee granules and cinnamon. In a small saucepan, cook and stir cream over medium heat until hot (do not boil). Pour over chocolate mixture; stir until smooth. Refrigerate for about 1 hour or until chilled and slightly thickened, stirring occasionally. Beat on medium speed just until stiff peaks form., In a large bowl, beat the frosting ingredients until light and fluffy. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Refrigerate leftovers.

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.