Cappuccino Coffeecake Recipe
Ingredients:
- 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 confectioners' sugar
- 2 tablespoons coffee liqueur
Directions:
- Preheat oven to 350 degrees F (175 degree C). Grease an 8-inch square cake pan and line with parchment paper; set aside.
- Melt chocolate and coffee in a heavy saucepan over low heat, stirring frequently. With an electric mixer, beat butter until light and fluffy. Gradually beat in sugar. Add eggs and vanilla extract; 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 liqueur until smooth. Spread over cake. Cut into squares to serve.
- Makes 9 servings.