Delicious Cappuccino-Chocolate Coffee Cake Recipe
Welcome friends and fellow food enthusiasts! Today, I present to you a recipe that combines two of my all-time favorite things: a heavenly cappuccino and a decadent chocolate cake. This Bisquick Cappuccino-Chocolate Coffee Cake is simply irresistible!
As a barista, I know the importance of a good cup of coffee, and this cake has all the flavors you desire in one single bite. It is moist, light, and fluffy with an aroma that will make your taste buds dance in delight. Of course, let’s not forget the rich chocolate taste that blends perfectly with the powdered instant coffee in every slice.
But don’t let the fancy name fool you; this recipe is incredibly easy to make and will take only 30 minutes to prepare. No need to visit the local bakery or Starbucks for your fix, as this cake can be easily made from scratch at home.
So get ready to indulge in the ultimate dessert experience with my Bisquick Cappuccino-Chocolate Coffee Cake recipe. Trust me; this one is a must-try for any coffee lover or dessert enthusiast out there!
Why You’ll Love This Recipe
You’ll love this cappuccino-chocolate coffee cake recipe because it is the perfect combination of sweet and savory, with a hint of bitter from the powdered instant coffee. The flavors come together beautifully to make a scrumptious dessert or breakfast treat that will leave your taste buds dancing.
For those who enjoy a coffee-infused flavor in their baked goods, this recipe is sure to satisfy. It’s easy to prepare, requiring only a handful of ingredients, which can be found at any grocery store. Bisquick baking mix makes things even easier by providing a pre-made base for the cake.
The addition of coconut gives the cake extra texture, and chopped nuts provide a satisfying crunch. The chocolate chips and flaked coconut provide just the right amount of sweetness, while the espresso powder provides a subtle richness.
This cappuccino-chocolate coffee cake recipe is versatile, too. You can easily swap out ingredients to suit your preferences or dietary requirements. For example, you could use almond flour instead of Bisquick baking mix for a gluten-free version. Or substitute dark chocolate chips for milk chocolate chips to make it a bit more sophisticated.
Overall, this recipe is perfect for any occasion; served hot or cold, as a breakfast treat or after-dinner dessert accompanied by a hot cup of black coffee or even Starbucks cappuccino topped with whipped cream! This delightful blend will be your new favorite cake recipe and leave you wanting more!
Ingredient List
To start making this scrumptious Cappuccino-Chocolate Coffee Cake Bisquick recipe, you need to prepare the following basic ingredient list:
- Powdered instant coffee: 1/4 cup
- Egg: 1 piece
- Butter: 1 tablespoon (melted)
- Sugar: 2 cups (divided into 1 and 1/4 cups)
- Milk: 3/4 cup
- Half-and-half: 1/4 cup
- Bisquick baking mix: 2 cups
- Coconut: 1/4 cup (flaked)
- Coffee cake:
- Cappuccino chocolate: 1 tablespoon
- Chocolate coffee: 1 cup
- Cappuccino chocolate coffee: 3/4 cup
So, ensure that these ingredients are available in your kitchen counter before you start preparing to avoid last-minute hassles.
The Recipe How-To
Now that we’ve gone over the ingredients and why this cappuccino chocolate coffee cake is a must-try, it’s time to delve into the recipe itself. This cake is surprisingly easy to whip up, and will yield delicious results that are sure to impress your friends and family. So, let’s get started!
Step One: Preheat Your Oven
Preheat your oven to 375 degrees Fahrenheit.
Step Two: Combine Ingredients
Begin by combining 2 cups of Bisquick baking mix, 1/4 cup powdered instant coffee, 1/4 cup of sugar, and 1/3 cup chopped nuts in a mixing bowl.
Next, add in 1 egg, 1 cup of milk (or water), and 2 tablespoons melted butter. Mix everything together until the batter is smooth.
Step Three: Add Coconut and Chocolate Chips
Stir in 1/4 cup flaked coconut and 1/4 cup chocolate chips into the batter.
Step Four: Bake Cake
Grease an 8-inch square baking dish and pour the batter into it. Bake for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Five: Prepare Cappuccino Topping
While the cake is baking, prepare the cappuccino topping. In a saucepan, combine 1/4 cup half-and-half, 1 tablespoon instant espresso powder, and 2 tablespoons of sugar over low heat until the mixture begins to simmer.
Remove from heat and add in 2/3 cup of chocolate chips and 1 tablespoon of butter. Stir everything together until fully mixed and smooth.
Step Six: Serve Hot
Once the cake is finished baking, slice it up into squares and top with the cappuccino topping. This cake is best served hot but can be enjoyed at room temperature as well.
Now that you know how to make this delicious cappuccino chocolate coffee cake, it’s time to give it a try! This recipe is perfect for any occasion and is sure to satisfy any sweet tooth cravings.
Substitutions and Variations
Ah, you’re looking to mix things up a bit, are you? Well, I commend your adventurous spirit. Here are some substitutions and variations to try out:
– No Bisquick baking mix? No problem. You can make your own with 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar.
– Want to reduce the sugar in this recipe? You can use a sugar substitute like stevia or monk fruit that measures cup-for-cup like sugar.
– Not a chocolate fan? No worries. You can skip the cocoa powder and swap it out for an equal amount of flour in the recipe. Alternatively, you could add some dry espresso powder for a double mocha flavor.
– Coconut not your favorite? That’s okay too. You can leave it out altogether or replace it with chopped nuts or flaked almonds.
– If you want to make something a little more savory, try substituting some of the sugar with brown sugar and adding cinnamon for a cinnamon-cranberry coffee cake.
– Take things up a notch by adding chocolate chips, peanut butter, or even white chocolate to the recipe.
– For another variation, integrate sour cream into the batter to achieve a more velvety crumb texture.
Remember that these substitutions and variations may affect the consistency and taste of your coffee cake. So be sure to change just one ingredient at a time and test it out before making any more changes. Enjoy!
Serving and Pairing
Cappuccino-Chocolate Coffee Cake is an indulgent treat that can be served in a variety of ways. I recommend warming up this chocolatey and creamy coffee cake before serving to bring out the flavors even more. Serve a slice of the cake with a good quality cup of black coffee or hot chocolate for a cozy and satisfying dessert.
Alternatively, you can also lighten things up by pairing this decadent coffee cake with a scoop of vanilla ice cream, whipped cream, or fresh berries. The cool sweetness will balance the richness of the cake perfectly, making it an ideal dessert for warm afternoon gatherings or brunch parties.
If you’re feeling extra fancy, try drizzling the top of the coffee cake with white chocolate or caramel sauce for added elegance and depth. The additional richness and flavors will surely make your guests feel like they are at an upscale café sipping on their favorite cappuccinos.
One serving of this delicious Cappuccino-Chocolate Coffee Cake satisfies any dessert craving you may have with its irresistible texture, perfect balance of flavors, and rich aroma that fills the room. It’s perfect for any occasion from afternoon tea to post-dinner indulgence or simply as a mid-day snack with a hot mug of double mocha cappuccino.
Make-Ahead, Storing and Reheating
Once you’ve baked the cappuccino-chocolate coffee cake, it can be stored for a few days at room temperature or up to a week in the refrigerator. Just wrap it tightly in plastic wrap or aluminum foil to keep it fresh.
If you’re planning to make this coffee cake ahead of time, you can prepare the dry ingredients and store them in an airtight container until you’re ready to use them. This is especially helpful if you’re making this cake for an event or occasion and want to save time on the day of.
When it comes to reheating the cappuccino chocolate coffee cake, the best way is to cut a slice and pop it into the toaster oven or microwave for a few seconds. The heat will warm up the cake and make it soft and oozy again. You can also reheat it in the oven at 350°F (180°C) for about 5-10 minutes.
If you have any leftovers, don’t throw them away! They can be used to make delicious new treats. Crumble them up and use them as a topping on ice cream or yogurt, mix them into pancake batter for an extra boost of flavor, or use them as a base for bread pudding.
Remember, this cappuccino-chocolate coffee cake is best enjoyed fresh out of the oven, but storing and reheating it correctly can help preserve its flavor and texture. So don’t hesitate to bake extra and enjoy it throughout the week!
Tips for Perfect Results
To achieve the perfect Cappuccino-Chocolate Coffee Cake, it’s essential to follow the recipe correctly and use the right ingredients. Here are some helpful tips to ensure the best results:
Firstly, to enhance the coffee flavor, replace half or all of the water used in the recipe with brewed coffee. The powdered instant coffee can also be substituted for espresso powder, which will give a stronger flavor.
Secondly, when mixing dry ingredients with wet ingredients, do not overmix as it can cause gluten formation, resulting in a dense cake. Using a spatula to fold gently until all the ingredients are combined is recommended.
Thirdly, for a moist cake, add chopped nuts and coconut flakes. However, be mindful not to add too much coconut or nuts as it can interfere with the texture of the cake.
Fourthly, pay attention to oven temperature and time. Preheat your oven and set it at 375°F, bake for an estimated time of 40-45 minutes. But every oven is different so keep checking on your cake after 35 minutes using a toothpick inserted in the center of the cake.
Fifthly, if you’re making substitutions or variations, like adding chocolate chips or peanut butter between layers before frosting it, make sure they don’t affect the texture and moisture if following measurements is essential when making substitutions.
Lastly, final check before serving or presenting it is essential to cool down completely then frost it in order not to mess up its appearance.
By following these simple tips, you can make sure that your Cappuccino-Chocolate Coffee Cake turns out perfectly every time!
FAQ
As a seasoned baker, I have learned to expect questions from curious coffee cake enthusiasts. Below are some of the most frequent ones that I receive, along with answers and tips to help you achieve the best results with this Cappuccino-Chocolate Coffee Cake Bisquick recipe.
Can you add coffee to box cake mix?
If you’re looking to enhance the chocolate flavor in your cake mix, consider substituting hot water with a strong brewed coffee. The combination of coffee and chocolate is truly incredible and will really make the chocolate flavor stand out.
Can I add coffee to boxed chocolate cake mix?
Making a chocolaty dessert can be made even more delicious by adding coffee to the mix. Instead of using water, adding coffee enhances the chocolate flavors and gives it a homemade taste. It’s a simple substitution that can make a big difference in depth and nuance of the dessert. As writer Claire Lower noted, it obscures any processed flavors and gives the dessert a more artisanal feel.
What does coffee do to chocolate cake?
The use of coffee in chocolate cake heightens the intensity of the chocolate flavors. However, if coffee isn’t your cup of tea, you may substitute it with water. Alternatively, you can opt for espresso powder by mixing a teaspoon of it with a cup of water as a replacement for the coffee.
What is cappuccino cake made of?
For the coffee-flavored cake, you’ll need a pack of butter, 250g of light soft brown sugar with 2-3 tbsp extra, 300g of self-raising flour, four beaten eggs, 50g of finely chopped toasted walnuts (if you prefer), and 200ml of fresh or instant very strong coffee that has been cooled.
Bottom Line
In conclusion, this Cappuccino-Chocolate Coffee Cake (Bisquick) Recipe surely deserves a place in your recipe book. It is the perfect indulgence for coffee and chocolate lovers! With simple ingredients and easy-to-follow instructions, this recipe is beginner-friendly and impressively delicious. The cappuccino-chocolate combination is unique and adds richness to the cake that will make you crave for more.
Whether you’re having guests over or simply want a treat for yourself, this coffee cake is a fantastic choice. The recipe offers plenty of opportunities for variations and substitutions to cater to your personal preferences. You can make it ahead and store it or serve it warm with a dollop of whipped cream or ice cream.
For those mornings when you need an extra kick, this cake goes great with a cup of black coffee or a Starbucks cappuccino. But let’s not forget that it’s also an excellent dessert option for any occasion like Christmas, Thanksgiving, birthdays, or anniversaries.
If you’re looking to expand your baking horizons or impress your family with something new and different, then this Bisquick Cappuccino-Chocolate Coffee Cake recipe is definitely worth trying. So, why not treat yourself and your loved ones to some rich and decadent goodness? Trust me; they’ll thank you for it!
Cappuccino-Chocolate Coffee Cake (Bisquick) Recipe
Ingredients
- 1/3 cup coconut
- 1/4 cup chopped nuts
- 1/4 cup sugar
- 1 tablespoon butter, melted
- 2 cups original Bisquick baking mix
- 2/3 cup milk or 2/3 cup half-and-half
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 1 egg
- 1/3 cup semi-sweet chocolate chips, melted
- 2 teaspoons powdered instant coffee (dry)
Instructions
- Set oven to 400 degrees.
- Set oven rack to second-lowest position.
- Grease a square 8x8x2-in baking pan.
- Mix coconut, nuts, 1/4 cup sugar and 1 tbsp melted butter; set aside.
- Beat remaining ingredients except chocolate chips and coffee, in a large bowl for 30 seconds, scraping bowl.
- Beat on med speed 4 mins, scaping bowl.
- Pour into pan.
- Stir together, melted chocolate and coffee; spoon over batter.
- Lightly swirl chocolate mixture through batter several times with a knife for a marbled design.
- Sprinkle coconut mixture evenly over top.
- Bake for 20-25 mins, or until golden brown, and cake tests done.