Houlihan's Chocolate Cappuccino Cake
Rich chocolate layered cake with chocolate ganache, covered with espresso icing. Served with scoops of super-premium vanilla and chocolate ice cream, then topped with caramel and chocolate sauces.
Chocolate Cake
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk*
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans; set aside.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Add eggs, milk, vegetable oil and vanilla. Using an electric mixer on low speed, combine all ingredients until smooth. Continue beating for 2 minutes on medium speed. Gently stir in boiling water.
Divide batter evenly between pans. Bake for 26 to 28 minutes or until a pick inserted in the center comes out clean. Allow to cool for 10 minutes of a wire rack and remove from pans. Cool completely before frosting with your favorite frosting.
*Can use 1/2 cup milk and 1/2 cup buttermilk
Chocolate Ganache
8 ounces semisweet chocolate, coarsely chopped *if using chips - 1 1/3 c. - 8 oz. of chips are NOT 1 c.
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Let cool slightly before using. Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It is perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!).
NOTE - the longer ganache sits, the thicker and more of a frosting it becomes. And then you’ll want to spread it on top of cupcakes and cookies.
Espresso Icing
½ cup milk
1 to 2 teaspoons espresso powder
1 cup unsalted butter, at room temperature
5 to 6 cups confectioner’s sugar
1 teaspoon vanilla extract
Place one cake round on cake platter.
To prepare frosting:
Stir 1 to 2 teaspoons espresso powder into milk. (If you like a stronger coffee flavor add 2 teaspoons)
Place butter in large mixing bowl and using an electric mixer, beat butter until fluffy. Add confectioner’s sugar (start with 5 cups), milk and vanilla; blend until smooth. If frosting is to thin for spreading, add additional confectioner’s sugar.
Top with ganache (if using) while ganache is still warm (spreads easier). When set, spread a generous amount of frosting on the cake round that is on the platter. Add the second baked chocolate cake layer and frost the top and sides. Refrigerate until serving.
Rich chocolate layered cake with chocolate ganache, covered with espresso icing. Served with scoops of super-premium vanilla and chocolate ice cream, then topped with caramel and chocolate sauces.
Chocolate Cake
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk*
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans; set aside.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. Add eggs, milk, vegetable oil and vanilla. Using an electric mixer on low speed, combine all ingredients until smooth. Continue beating for 2 minutes on medium speed. Gently stir in boiling water.
Divide batter evenly between pans. Bake for 26 to 28 minutes or until a pick inserted in the center comes out clean. Allow to cool for 10 minutes of a wire rack and remove from pans. Cool completely before frosting with your favorite frosting.
*Can use 1/2 cup milk and 1/2 cup buttermilk
Chocolate Ganache
8 ounces semisweet chocolate, coarsely chopped *if using chips - 1 1/3 c. - 8 oz. of chips are NOT 1 c.
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Let cool slightly before using. Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It is perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!).
NOTE - the longer ganache sits, the thicker and more of a frosting it becomes. And then you’ll want to spread it on top of cupcakes and cookies.
Espresso Icing
½ cup milk
1 to 2 teaspoons espresso powder
1 cup unsalted butter, at room temperature
5 to 6 cups confectioner’s sugar
1 teaspoon vanilla extract
Place one cake round on cake platter.
To prepare frosting:
Stir 1 to 2 teaspoons espresso powder into milk. (If you like a stronger coffee flavor add 2 teaspoons)
Place butter in large mixing bowl and using an electric mixer, beat butter until fluffy. Add confectioner’s sugar (start with 5 cups), milk and vanilla; blend until smooth. If frosting is to thin for spreading, add additional confectioner’s sugar.
Top with ganache (if using) while ganache is still warm (spreads easier). When set, spread a generous amount of frosting on the cake round that is on the platter. Add the second baked chocolate cake layer and frost the top and sides. Refrigerate until serving.
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