Recipe - Cappuccino Chocolate Heart Cakes

1 One fourth cup Cake flour
One half cup Unsweetened cocoa powder
1 teaspoon Baking soda
One half teaspoon Salt
One fourth teaspoon Baking powder
One half cup Plus
2 tablespoon Unsalted butter; softened
1 One half cup Granulated sugar
3 lg Eggs
One half cup Buttermilk
One half cup Double strength or espresso
coffee
2 teaspoon Pure vanilla extract
One half teaspoon Instant espresso powder
1 tablespoon Confectioners' sugar
2 ounce Semisweet chocolate; melted
2 ounce White chocolate; melted
separately
Fresh raspberries for
garnish

From: japlady@nwu.edu

Date: 3 Jan 1995 19:41:48 0000

From: Chicago Tribune, February 10, 1994

These little sweethearts are adapted from the "Chicago Tribune Holidays."
If you like your cappuccino topped with a dash of cinnamon, emulate the
taste by adding 1 teaspoon of it to the batter.

1. Heat oven to 375 degrees. Butter a 9inch square cake pan, line the
bottom with parchment paper and butter the paper. Sift together flour,
cocoa, baking soda, salt and baking powder; set aside.

2. Beat butter and granulated sugar in large bowl of an electric mixer
until light and fluffy. Beat in eggs, one at a time, beating well after
each addition. Mix buttermilk, coffee and vanilla. Alternately add to
batter with flour mixture.

3. Transfer batter to prepared pan. Bake until top springs back when
lightly touched, 35 to 40 minutes. Cool on a wire rack for 10 minutes. Turn
out of pan onto a wire rack. Cool completely; peel off paper.

4. Cut heart shapes from cake, using a 2 1/2inch heartshaped cookie
cutter. Stir espresso powder and confectioners' sugar together. Sift over
hearts. Transfer to individual serving plates. Dip tines of a fork into
semisweet chocolate and drizzle over hearts. Repeat with white chocolate.
Garnish with raspberries.

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