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 CUPCAKES
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups with ease.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h5m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely. (Unfrosted cupcakes may be stored, in airtight containers, at room temperature, up to 2 days.)
- Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.
- Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.
Nutrition Facts : Calories 249 g, Fat 12 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g
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
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 "CUP" CAKES
Steps:
- Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
- In a small bowl combine instant coffee and 2 tablespoons hot water. Mix and set aside.
- In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
- Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool.
- Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.
CAPPUCCINO TRAYBAKE
Coffee mornings were made for this moreish cappuccino cake, and it's ready in under an hour
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 55m
Yield Cuts into 15 squares
Number Of Ingredients 12
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.
Nutrition Facts : Calories 436 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.56 milligram of sodium
CHOCOCCINO CAKE
We know you all love coffee cake as much as chocolate cake, so why not combine the two?
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat the oven, line the tins and make the sponge as described in the 'goes well with' recipe, sifting the cocoa powder with the flour and baking powder.
- For the filling, beat the mascarpone and sugar together, then beat in the coffee. Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls. Finely grate the chocolate over the top, then serve.
Nutrition Facts : Calories 805 calories, Fat 59 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.07 milligram of sodium
CHOCOLATE CAPPUCCINO CAKE
I've made this several times and it always gets great reviews, although it's more of a chocolate cake because you can barely taste the coffee. I got this off of a Dannon's yogurt cup.
Provided by shells75
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a bowl combine yogurt, milk, cake mix, eggs, coffee and cinnamon, mix well.
- Stir in chocolate chips and pour batter into prepared cake pan (greased and lightly floured).
- Bake according to directions on package.
- When cake is cool, sprinkle with powdered sugar mixed with a little cinnamon and cocoa powder.
Nutrition Facts : Calories 440.4, Fat 20.1, SaturatedFat 7.5, Cholesterol 85.4, Sodium 590.6, Carbohydrate 63.9, Fiber 2.9, Sugar 38.5, Protein 8.7
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.)
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