Cappuccino Cake
Cappuccino Cake
1 tablespoon butter
2 tablespoons fine dry bread crumbs
4 ounces unsweetened chocolate
1/2 cup water
1/4 cup instant espresso granules
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup buttermilk
1 teaspoon vanilla
Grease two 8-inch cake pans with 1 tablespoon butter; sprinkle with
breadcrumbs. Set aside.
In top of double boiler over low heat combine chocolate, water and
coffee granules; stir until chocolate is melted, espresso granules are
dissolved and mixture is smooth.
In large mixing bowl cream 1/2 cup butter. Gradually add sugar,
beating well. Add eggs, one at a time, beating well after each
addition. Add chocolate mixture and beat well. Combine flour, baking
powder, soda and cinnamon. Add to creamed mixture alternately with
buttermilk, beating at low speed, beginning and ending with flour. Do
not overbeat. Stir in vanilla. Pour batter into prepared cake pans.
Bake 20 to 25 minutes at 350:F. Cool in pans 10 minutes. Remove from
pans and cool completely. Spread Cappuccino Frosting between layers
and on top of cake.
Cappuccino Frosting
1 cup heavy cream
1 tablespoon instant espresso powder, or whole espresso coffee beans
1/2 of a good-quality, moist, supple vanilla bean, split lengthwise
1 cinnamon stick
2 tablespoons confectioner's sugar
While cake layers are baking, scald the cream; add 1 tablespoon
instant espresso powder or espresso beans, the vanilla bean, and the
cinnamon stick. Allow the cream to stand off the heat until cool;
refrigerate. When cream is completely cold, beat it, gradually adding
2 tablespoons confectioner's sugar. Continue to beat until stiff peaks
form.
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