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Product Used In This Recipe

Vaulted Cathedral Bundt® Pan

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Double Espresso Chocolate Cake with Cappuccino Froth

Prep: 30 Minutes

Cook: 45 Minutes

8 Servings

  • Ingredients
    • 1/2 cup Boiling Water
    • 1/4 cup Instant Dry Espresso Powder
    • 1 cup Cold Water
    • 1/2 cup Coffee Liquor
    • 1 cup Softened Butter
    • 2 cups Granulated Sugar
    • 4 Room temperature Eggs
    • 2 teaspoons Vanilla Extract
    • 5 ounces Cooled Unsweetened Chocolate
    • 1/2 teaspoon Salt
    • 1 teaspoon Baking Soda
    • 2 cups Flour
    • 1 cup Whipping Cream
    • 2 tablespoons Powdered Sugar
    • 2 teaspoons Espresso Powder
    • 1/2 teaspoon Vanilla Extract
    • 2 Bars Ghirardelli Intense Dark Espresso Escape Chocolate Bars Broken into small pieces
    • 1/3 Softened Butter
    • 1 tablespoon Light Corn Syrup
    • 1/3 cup Sifted and Divided Sweetened Cocoa Powder
    • 16 Chocolate Covered Espresso Beans
  • Directions

      * For coffee liquor, can use Frangelico, Kahlua, Irish Cream or Starbuck Coffee Liquor.

      ** Can also use favorite brand of espresso chocolate


      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.

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Product Used In This Recipe

Vaulted Cathedral Bundt® Pan

See Product

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