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Quick Cappuccino Coffeecake recipe

Milk chocolate and espresso powder putthe ‘cappuccino’ in this coffeecake topped with a coffee liqueurglaze.

Recipe: Quick CappuccinoCoffeecake

10 ounces milk chocolate
1 1/2 tablespoons instant espresso powder
1/2 cup butter, softened
1/2 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons coffee liqueur

  • Preheat oven to 350°F (175°C).Grease an 8-inch square cake pan and line with parchment paper;set aside.
  • Melt chocolate and coffee in a heavy saucepanover low heat, stirring frequently.
  • With an electric mixer, beat butter untillight and fluffy. Gradually beat in sugar. Add eggs and vanilla;beat well. Add chocolate mixture, cinnamon and salt; mix well.Add flour and beat until smooth and thick.
  • Pour batter into pan and bake for 30 minutes,or until tester comes out clean. Set aside to cool.
  • Whisk together sugar and coffee liqueuruntil smooth. Spread over cake. Cut into squares to serve.

    Makes 9 servings.

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