Cake Recipes

Chocolate Cappuccino Cakes

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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

  1. Heat oven to 350 degrees F. Spray each well of mini Bundt pans with nonstick cooking spray.
  2. In large bowl, combine flour, sugar, chocolate morsels, 3/4 cup of the walnuts, baking powder, cinnamon and salt; mix well.
  3. In medium bowl, combine milk and coffee granules; stir until dissolved.
  4. Add melted butter and eggs; mix well.
  5. Add coffee mixture to flour mixture; mix just until dry ingredients are moistened.
  6. Place about 1 tablespoon chopped walnuts into each well of pan.
  7. Spoon about 1 cup batter over walnuts.
  8. Bake for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
  9. Cool cakes in pan for 10 minutes.
  10. Carefully invert onto cooling rack.
  11. 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



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