Milk chocolate and espresso powder putthe ‘cappuccino’ in this coffeecake topped with a coffee liqueurglaze.
Recipe: Quick CappuccinoCoffeecake
10 ounces milk chocolate
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.
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
Makes 9 servings.
If the Quick CappuccinoCoffeecake recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog