Best Double Chocolate Cappuccino Cake Recipes

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DOUBLE-CHOCOLATE CAPPUCCINO COCOA



Double-Chocolate Cappuccino Cocoa image

This hot cappuccino recipe is filled with double chocolate delight.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 20m

Yield 8

Number Of Ingredients 9

1 cup whipping (heavy) cream
1 tablespoon packed brown sugar
1 teaspoon instant espresso coffee (dry)
1 half-gallon (8 cups) milk
1/2 cup baking cocoa
1/3 cup packed brown sugar
2 tablespoons instant espresso coffee (dry)
4 oz sweet baking chocolate, cut up
8 cinnamon sticks

Steps:

  • In chilled small bowl, beat whipping cream, 1 tablespoon brown sugar and 1 teaspoon espresso coffee with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
  • Mix milk, cocoa, 1/3 cup brown sugar and 2 tablespoons espresso coffee in 3-quart saucepan. Heat over medium heat, stirring occasionally, just to simmering (do not boil).
  • Stir in chocolate until melted. Pour mixture into cups or mugs. Top each with whipped cream. Garnish with cinnamon sticks for stirring.

Nutrition Facts : Calories 345, Carbohydrate 36 g, Cholesterol 50 mg, Fat 4, Fiber 3 g, Protein 11 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 140 mg

CAPPUCCINO CHOCOLATE LAYER CAKE



Cappuccino Chocolate Layer Cake image

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

Coffee syrup:
6 tablespoons water
3 tablespoons sugar
1 tablespoon instant coffee powder
Cake:
4 ounces unsweetened chocolate, chopped
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons instant coffee powder
1 1/2 cups whole milk
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 teaspoons vanilla extract
Fudge Frosting

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.)

CAPPUCCINO CHOCOLATE CAKE



Cappuccino Chocolate Cake image

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

3/4 cup oil
1/2 cup honey, I don't use it (optional)
1 cup sugar
4 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon Creme de Cacao
1 tablespoon Kahlua
2 cups flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon instant coffee
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup confectioners' sugar
1 teaspoon instant coffee
1/3 cup cream (add by tsp if more is needed)
1 tablespoon Kahlua

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.

DOUBLE CHOCOLATE ESPRESSO CHEESECAKE



Double Chocolate Espresso Cheesecake image

Every slice of this creamy cheesecake is a standout. The classic pairing of chocolate and coffee is sure to please partygoers. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 22

1-1/2 cups crushed vanilla wafers (about 45)
1/4 cup butter, melted
2 tablespoons sugar
1/4 teaspoon instant espresso powder
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
1 cup 60% cacao bittersweet chocolate baking chips, melted
1/2 cup baking cocoa
1/4 cup half-and-half cream
1 tablespoon all-purpose flour
5 large eggs, room temperature, lightly beaten
1-1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
TOPPING:
1 cup coffee liqueur
1 tablespoon half-and-half cream
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
16 chocolate-covered coffee beans

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, half-and-half and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.

Nutrition Facts : Calories 610 calories, Fat 40g fat (23g saturated fat), Cholesterol 170mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 2g fiber), Protein 9g protein.

CAPPUCCINO-CHOCOLATE COFFEE CAKE



Cappuccino-Chocolate Coffee Cake image

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

1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
1 tablespoon butter or margarine, melted
2 cups Original Bisquick™ mix
2/3 cup milk or water
1/4 cup sugar
2 tablespoons butter or margarine, melted
1 egg
1/3 cup semisweet chocolate chips, melted
2 teaspoons powdered instant coffee (dry)

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

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