Best Mexican Chocolate Orange Cappuccino Cake Recipes

MEXICAN CHOCOLATE CAKE WITH CINNAMON FROSTING

Steps:

• Preheat oven to 325 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray; set aside.
• In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.
• In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.
• Return to the butter-chocolate mixture. Add eggs and vanilla, then whisk until they are fully incorporated. Gently stir in the flour mixture using a wooden spoon or rubber spatula, then pour batter into the prepared pan.
• Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
• To make the frosting, beat butter until smooth using a stand or electric mixer. Add salt and vanilla, then beat again to incorporate.
• Add powdered sugar and 2 tablespoons milk, and beat until smooth and fluffy, starting on low speed to blend, then increasing the speed to high. Scrape the sides of the bowl as needed to ensure everything is well-mixed, and adjust the consistency as needed by adding more milk or powdered sugar. Finally, beat in the cinnamon.
• Frost and garnish cake as desired.

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE

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.

FUDGY ORANGE CAPPUCCINO TORTE

Steps:

• Heat oven to 350 degrees.
• Grease bottom only of 9 or 10 inch springform pan.
• In large bowl, combine all brownie ingredients and mix thoroughly.
• Spread in greased pan.
• Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
• Cool on wire rack until completely cooled (atleast an hour).
• In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
• Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
• Gradually stir yolk mixture into hot mixture in saucepan.
• Cook over medium heat 3 minutes, stirring constantly.
• Remove from heat.
• Stir in 2 tablespoons liqueur and nuts.
• Refrigerate just until cool, about 25 minutes.
• Spread cooled filling mixture over top of cooled brownie.
• Refrigerate for 1 hour or until set.
• To serve:.
• Run a knife around sides of pan to loosen.
• Remove sides of pan.
• Place brownie on serving plate.
• In large mixer, combine all topping ingredients until stiff peaks are formed.
• Pipe or spoon topping mixture evenly over chilled filling.
• Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).

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.

ORANGE CAPPUCCINO CAKE

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch pan. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
• In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter. Pour into pan.
• Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
• In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry). In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy. Spread frosting evenly over cake.

CHOCOLATE CAPPUCCINO CAKE

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.