Recipe Number: 192
Calories Per Serving:
Preparation Time: 20 mins
|1 tablespoon butter
2 tablespoons fine dry bread crumbs
4 ounces unsweetened chocolate
1/2 cup water
1/4 cup instant espresso granules
1/2 cup unsalted butter, softened
1 1/2 cups sugar
|1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup buttermilk
1 teaspoon vanilla
|Grease two 8-inch cake pans with 1 tablespoon butter; sprinkle with breadcrumbs. Set aside.
In top of double boiler over low heat combine chocolate, water and coffee granules; stir until chocolate is melted, espresso granules are dissolved and mixture is smooth.
In large mixing bowl cream 1/2 cup butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add chocolate mixture and beat well. Combine flour, baking powder, soda and cinnamon. Add to creamed mixture alternately with buttermilk, beating at low speed, beginning and ending with flour. Do not overbeat. Stir in vanilla. Pour batter into prepared cake pans. Bake 20 to 25 minutes at 350:F.
Cool in pans 10 minutes. Remove from pans and cool completely.
|Spread Cappuccino Frosting (separate recipe) between layers and on top of cake.