Cappuccino Fresco
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Michele's Cappuccino Cake

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Quick, bring me my dessert, coffee and liqueur."
~ Pierette, great-aunt of Anthelme Brillat-Savarin

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4 Lb Cappuccino Cheesecake
Chocolate cookie crust, with a
dash of cinnamon. Two layer
cheesecake, bottom is flavored
with espresso, kahlua, and semi-sweet chocolate. Top layer is
creamy vanilla cheesecake.
Garnished with chocolate
espresso beans.
Pre-sliced - 16 servings.
 

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Have a Break
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Baar, Bjorn
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Michele's 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 the chocolate mixture and beat well. Combine flour, baking powder, soda
and cinnamon. Add to creamed mixture alternately with the buttermilk,
beating at low speed, beginning and ending with flour. Do not overbeat.
Stir in the vanilla. Pour batter into prepared cake pans. Bake 20 to 25
minutes at 350 degrees 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.
 

Featured Archive Recipes:
Cappuccino Torte
Espresso Fudge Cake
Michele's Tiramisu Cheesecake
New Orleans Jolt Cake
Espresso Cake with Hot Kahlua Syrup
Kahlua Mousse Cake (Commander's Palace)
 

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