DOUBLE-CHOCOLATE CAPPUCCINO CAKE
Chocolate and coffee marry for a sophisticated flavor jolt in an all-American dessert favorite: chocolate-frosted layer cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h8m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds--except add 1 tablespoon espresso and the cinnamon with the eggs, and stir in the chocolate just before pouring into pans.
- To make glaze, spoon frosting into small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until slightly melted. Stir in 2 teaspoons coffee until blended.
- Place 1 cake layer, rounded side down, on serving plate. Carefully spread almost half the glaze to edge of layer, allowing some to drip down side. Top with second layer, rounded side up. Carefully spread remaining glaze to edge of top layer, allowing some to drip down side. Store loosely covered.
Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 39 g, TransFat 2 g
CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE
A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe -- it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance!
Provided by elsa
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h20m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
- In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
- Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.
Nutrition Facts : Calories 542.6 calories, Carbohydrate 61.9 g, Cholesterol 139.6 mg, Fat 31.3 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 18.8 g, Sodium 251.2 mg, Sugar 41 g
CAPPUCCINO CHOCOLATE CAKE
Super easy and very tasty. I like to make this recipe using the mini angel food pans (like a muffin pan but with 6 small angel food forms per pan). They make very nice individual cakes. If you should do it this way you will, of course, have to shorten the baking time. Just keep an eye on them and they will be fine. Mine bake in about 35 mins.
Provided by Annacia
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
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 LAYER CAKE
Categories Cake Coffee Mixer Chocolate Dairy Dessert Bake Valentine's Day Oscars Mother's Day Graduation Father's Day Winter Anniversary Birthday Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
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 CHIP COFFEE CAKE
Top this sour cream coffee cake loaded with chocolate chips with a cinnamon crumb topping.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.
CAPPUCCINO CAKE
If you've offered to bake a treat for a stall or your local coffee morning then this cake stall classic is just the thing
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Snack, Treat
Time 45m
Yield Cuts into 12 slices
Number Of Ingredients 9
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.
Nutrition Facts : Calories 559 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.72 milligram of sodium
CAPPUCCINO-CHOCOLATE COFFEE CAKE
Here is a trendy cousin of our favorite Velvet Crumb Cake. You'll love indulging in the rich chocolate and coffee flavors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg
CHOCOLATE CAPPUCCINO CHEESECAKE
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
Provided by Cigdem Buke Ugur
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g
COFFEE-CHOCOLATE CAKE
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.
CAPPUCCINO-CHOCOLATE COFFEE CAKE (BISQUICK)
A delicious, moist cake, great to serve on a afternoon with coffee. I always bake with the original Bisquick, so I can't promise good results using a clone!
Provided by Kittencalrecipezazz
Categories Breads
Time 35m
Yield 6-9 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 438, Fat 22.9, SaturatedFat 11, Cholesterol 50.9, Sodium 548.9, Carbohydrate 53.7, Fiber 2.7, Sugar 27.3, Protein 7.2
MOIST CHOCOLATE CAKE
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
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