Friday, April 22, 2011

Cappuccino Bundt Cake

First I must apologize,as I am having difficulties with my computer,which as of today,will not read my camera card!I am hoping to rectify the situation shortly,but in the meantime ,I wanted to share this recipe with you!   I came across this recipe in this month's All You magazine,and had to try it!The smell coming from my oven while it was baking was incredible.The combination of chocolate,cinnamon and espresso powder work perfectly together.A little white chocolate on top,and you have a delicious dessert for any occasion!

2 c. flour
1 tsp. baking powder
1-3/4 c. sugar
1/2 tsp. salt
1/2 c. vegetable oil
1 stick of butter(unsalted)
2 tbsp. unsweetened cocoa
3 tbsp. instant espresso powder
2 tbsp.  cinnamon
2 eggs
1/2 c. sour cream
1 tsp. vanilla
   In a large bowl,mix together the flour,baking soda, sugar and salt.In another bowl,mix together the eggs,vanilla and sour cream.In a medium saucepan, bring the butter,oil,cocoa,espresso,cinnamon and 1 c. water to a simmer.When the butter is melted,pour the butter mixture into the flour mixture.Mix until combined.Add the sour cream mixture and mix until just combined.
    Pour the batter into a greased and floured bundt pan.Bake for 25-33 minutes.Let cool,then cover with glaze.

Glaze Ingredients:
4 oz. white chocolate
1 tbsp. unsalted butter
1 c. powdered sugar
3 tbsp. milk
1/4 tsp. cinnamon
1/4 tsp. cocoa
1/4 tsp instant espresso powder
    whisk together the cocoa,cinnamon and espresso powders and set aside.In a double boiler,melt the chocolate & butter.Let cool. Add the powdered sugar and milk.Drizzle over the top of the cake.Sift the cocoa mixture over the top.Let sit until the glaze sets.

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