By this time of year the guilt of over indulging during the holidays has subsided and we have almost 3 weeks of making healthier food choices under our belt. At our house we are definitely ready for a treat.
Macarons are my latest guilty pleasure and I was touched beyond words on my birthday this year when Kathy surprised me with macarons from my favorite pastry guru, au bon macaron. These were perfection and are a wonderful way to celebrate any special occasion. My thoughts turn to years and years ago when my birthday treat always consisted of a slice of Cappuccino Cake from Houlihan’s. It was the perfect duo of chocolate cake and coffee flavored icing, always served with a scoop of vanilla ice cream and a drizzle of chocolate syrup. Recently, when I visited Houlihan’s they no longer had this cake on their menu. All the more reason to replicate this dessert at home. Throughout the years, I have tested and retested as many versions of this cake as you can imagine. Here is one that I have earmarked just about as close as you can get to the original.
Why not take the chill off the blistery windy days and bake a treat for those you love?
Cappuccino Cake
2 (9-inch) rounds chocolate cake baked*
½ cup milk
1 to 2 teaspoons espresso powder (I order this from King Arthur)
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.
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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