A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cappuccino Cake
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- #86176
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
GANACHE AND FROSTING
12 ounces semisweet chocolate, chopped
1 1/4 cup heavy cream
1 teaspoon instant espresso coffee powder
2 cans (16 ounce size) vanilla frosting
CAKE
1 tablespoon instant espresso coffee powder
1 1/3 cup buttermilk
1 package (18.25 ounce size) dark chocolate fudge cake mix
3 eggs
1/2 cup canola oil
2 tablespoons caramel sauce from a jar
2 tablespoons chocolate fudge sauce from a jar
directions
GANACHE AND FROSTING: Place chocolate in bowl. In pot over high heat bring cream to simmer. Pour over chocolate; whisk until smooth. Cover; refrigerate ganache until cool, 1 hour. Stir espresso powder into frosting; reserve.
CAKE: Meanwhile, preheat oven to 350 degrees F. Butter and flour 2 (8") round cake pans. Stir espresso powder into buttermilk, until powder dissolves.
At low speed beat cake mix, buttermilk, eggs and oil 30 seconds. Increase speed to medium; beat 2 minutes. Divide batter between pans.
Bake 35 minutes or until toothpick inserted into centers comes out clean. Cool on racks 15 minutes. Remove from pans; cool completely on racks.
At high speed beat ganache until light and fluffy, 3-5 minutes. Horizontally cut each cake layer in half. Place on cake layer on serving plate. Spread with 1/3 of ganache. Top with another layer; spread with half of remaining ganache. Repeat with another layer and remaining ganache; top with remaining cake layer. Spread cake with reserved frosting.
Transfer caramel and chocolate sauces to separate plastic sandwich bags; snip one corner from each bag. Drizzle sauces over cake.
added by
MollyHill
nutrition data
Nutritional data has not been calculated yet.
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