|Recipes » Dessert|
End of the Rainbow Triple Mocha Cappuccino Cake
By: Brenda - Negaunee, MI - 2016 Recipe Contest
"This is a dark mocha cake with a creamy mocha filling topped with stabilized whipped cream and coffee syrup, as good as gold. For the last step I directed 1 or 2 tablespoon of the coffee syrup and that would be an appropriate amount but I have to say that’s my favorite element and I probably had ¼ cup of syrup on my serving when all was said and done. I hope you enjoy this as much as I enjoyed creating it!"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoons salt
- 3/4 cup unsweetened cocoa
- 1 cup hot Door County Intense Dark Coffee (1.5 ounce packet prepared with 9 ounces of water. *This preparation of the coffee is to make it strong enough to stand up to the cocoa and the 9th ounce will be lost in the grounds)
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 cup butter melted and cooled
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- ¼ cup sifted confectioner sugar
- 1 cup granulated sugar
- ½ cup prepared Door County Intense Dark Coffee (1.5 ounce packet prepared with 16 ounces water, will use the rest of this prep in another element of this dessert)
- 3.56 ounce package of instant chocolate pudding
- 1 cup heavy cream
- 1 cup of reserve Door County Intense Dark prepared
- Heat oven to 350 degrees. Grease 6 oven proof cappuccino mugs and place them on a baking sheet.
- Using a large bowl whisk flour, sugar, baking soda, baking powder and salt. Whisk cocoa and hot coffee in a large bowl until smooth. Add buttermilk, vanilla and butter and whisk. Add eggs and whisk.
- Slowly add the dry ingredients to the wet and stir until combined. Pour batter into prepared cappuccino mugs and bake on the baking sheet at 350 for 25-30 minutes or until a toothpick inserted in the center of each one comes out clean. Remove from oven and remove mugs from baking tray to a rack to cool.
- In a small pan, combine gelatin and cold water; let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat; cool but don’t allow to set.
- Whip the cream with the confectioners’ sugar until slightly thick. While slowly beating, add the gelatin to the whipping cream, whip at high speed until stiff.
- Cover and refrigerate until ready to use.
- Place sugar and coffee in a small sauce pan and heat to simmering until sugar is dissolved.
- Let cool to room temperature and place in a sealed jar until ready to use.
- In a mixing bowl combine all of the ingredients with a hand mixer until medium-stiff peaks form. Set aside in the refrigerator to chill and set for at least 30 minutes.
- Place the Chocolate coffee cream in a pastry bag fitted with a Wilton 2A tip and insert the tip into the center of each mug of cake in fill with 1/6 of the contents, repeat for each mug of cake.
- Place the Whipped topping in a pastry bag fitted with a Wilton 1M tip. Swirl the topping onto each of the filled cakes.
- Drizzle 1- 2 tablespoons of the coffee syrup on top of each cappuccino and serve, Serves 6.