Cake Recipes
Chocolate Cappuccino Cakes
Yield: 6 cakes
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 cups semisweet chocolate morsels
- 1 cup walnuts, chopped, divided
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2/3 cup instant coffee granules
- 1/2 cup (1 stick) butter, melted
- 2 eggs
- Powdered sugar and additional semi-sweet chocolate morsels, melted (optional
Instructions
- Heat oven to 350 degrees F. Spray each well of mini Bundt pans with nonstick cooking spray.
- In large bowl, combine flour, sugar, chocolate morsels, 3/4 cup of the walnuts, baking powder, cinnamon and salt; mix well.
- In medium bowl, combine milk and coffee granules; stir until dissolved.
- Add melted butter and eggs; mix well.
- Add coffee mixture to flour mixture; mix just until dry ingredients are moistened.
- Place about 1 tablespoon chopped walnuts into each well of pan.
- Spoon about 1 cup batter over walnuts.
- Bake for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
- Cool cakes in pan for 10 minutes.
- Carefully invert onto cooling rack.
- Sprinkle with powdered sugar and drizzle with melted chocolate, if desired.
Nutrition
Per serving: (1/2 cake): Calories 480, Total Fat 22g, Saturated Fat 10g, Cholesterol 60mg, Carbohydrate 66g, Protein 8g, Sodium 290mg, Fiber 3g