Cappuccino Cake
Source of Recipe
Posted By: Jerseygirl
List of Ingredients
Ganache
12 oz semisweet chocolate, chopped
1 1/4 cups heavy cream
1 tsp instant espresso coffee powder
2 cans (16 oz each) vanilla frosting
Cake
1 tbsp instant espresso coffee powder
1 1/3 cups buttermilk
1 pkg dark chocolate fudge cake mix
3 eggs
1/2 cup canola oil
2 tbsp caramel sauce from a jar
2 tbsp chocolate fudge sauce from a jar
Recipe
Place chocolate in bowl. In pot over high heat, bring cream to a simmer.
Pour over chocolate; whisk until smooth. Cover; refrigerate ganache until
cook, 1 hour. Stir espresso powder into frosting, reserve.
Meanwhile, preheat oven to 350. Butter and flour 2 (8 inch) round cake pans.
Stir espresso powder into buttermilk until powder dissolves. At low speed
beat cake mix, buttermilk, eggs and oil 30 seconds. Increase speed to
medium, beat 2 minutes. Divide batter between pans. Bake 35 minutes or until
toothpick inserted into centers comes out clean. Cool on racks 15 minutes.
Remove from pans; cool completely.
At high speed beat ganache until light and fluffy, 3 to 5 minutes.
Horizontally cut each cake layer in half. Place one cake layer on serving
plate. Spread with 1/3 of ganache. Top with another layer, spread with half
of the remaining ganache. Repeat with another layer and remaining ganache;
top with remaining cake layer. Spread cake with reserved frosting. Transfer
caramel and chocolate sauces to separate plastic sandwich bags, snip one
corner from each bag. Drizzle sauces over cake.
serves 16
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