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Recipe: Daddy's Double Espresso Chocolate Cake with Cappuccino Froth

Nordic Ware ⇒  Recipes ⇒  Daddy's Double Espresso Chocolate Cake with Cappuccino Froth

Daddy's Double Espresso Chocolate Cake with Cappuccino Froth

Father's Day

Ingredients:

½ cup boiling hot water
¼ cup instant dry espresso powder
1-cup cold water
½ cup coffee liquor*
1-cup butter at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
2 tsp vanilla extract
5 oz melted unsweetened chocolate, cooled
½ tsp salt
1 tsp baking soda
2 cups flour
1 cup whipping cream
2 Tbsp powdered sugar
2 tsp espresso powder
½ tsp vanilla extract
2 (3.5 oz) bars Ghirardelli Intense Dark Espresso Escape Chocolate Bars, broken into small bits*
1/3 cup soft butter
1 Tbsp light corn syrup
1/3 cup sifted sweetened cocoa powder, divided
16 chocolate covered espresso beans for garnish

* For coffee liquor, can use Frangelico, Kahlua, Irish Cream or Starbuck Coffee Liquor. ** Can also use favorite brand of espresso chocolate

Preparation:

Instructions:
Preheat oven to 350 degrees

In medium bowl, pour boiling water over ¼ cup dry espresso powder; stir to dissolve; stir in cold water and liquor, set aside.

In a large bowl, using a hand held mixer, cream butter with sugar until light and fluffy; beat in eggs one at a time. Beat in extract and chocolate. Sprinkle with salt and baking soda and 1/3 of the flour. Beat on low to blend. Slowly pour in 1/3 of the liquid and continue beating. Repeat to add all the flour and liquid. Pour batter into well-buttered Nordic Ware Anniversary Bundt pan, dusted lightly with flour.

Baking instructions:
Bake at 350 degrees for 40-45 minutes or until cake when tested near the center comes out clean and dry. Do not overbake. Cool on wire rack 15 minutes; invert and remove Bundt pan. Cool on wire rack for one hour.

While cooling, make cappuccino froth by simply whipping cream with powdered sugar; using an electric hand held mixer, in a large bowl until stiff. Beat in espresso and extract. Chill until serving.

In a small saucepan, combine espresso chocolate, butter and corn syrup. Heat over medium heat, stirring until mixture is smooth. Remove from heat and cool.

Serving recommendations:
Dust cake and dessert plates lightly with sweetened cocoa powder; drizzle cake with dark chocolate espresso glaze in an attractive pattern over the cake. Fill center with cappuccino froth. Dust with sweetened cocoa powder. Slice cake and serve with a dollop of cappuccino froth. Garnish with a chocolate covered espresso bean.