How to make a chocolate cappuccino cake ?

Question

This cake was on the Darryl's restaurants dessert list, in North Carolina, Darryl's no longer in business- really a great cake, large chocolate layers with cappuccino icing in the middle, and on top, served with a large scoop of chocolate ice cream.(enough for two people) info. making this recipe,any employees of darryl's with additional information about this dessert- please contact me- thanks

Answer 1

Double Chocolate Cappuccino Cake

1 package betty crocker supermoist chocolate fudge cake mix
1 tablespoon instant espresso coffee (dry)
1/2 teaspoon ground cinnamon
4 ounces semisweet baking chocolate chopped

CHOCOLATE CAPPUCCINO GLAZE:
1 tub betty crocker rich & creamy dark chocolate
ready-to-spread frosting
2 teaspoons instant espresso coffee (dry)

Heat oven to 350ºF. Bake and cool cake as directed on package for two 8-inch or 9-inch round pans-except add coffee and cinnamon with the water, oil anti eggs anti stir in chocolate after beating ingredients. Fill layers anti frost cake with Chocolate Cappuccino Glaze. 24 servings. Chocolate Cappuccino Glaze: Remove lid and foil cover of frosting. Microwave on High 20 to 30 seconds or until slightly melted. Stir in coffee. VARIATION: Make a 13x9-inch cake instead of a layer cake.

SPECIAL TOUCH: Microwave I ounce white baking bar (white chocolate) and 1/2 teaspoon vegetable oil on High about 30 seconds or until melted. Pour into a small resealable plastic bag; seal the bag, and cut off a corner. Drizzle over the cake

OR TRY THIS:
Chocolate Cappuccino Cheesecake
INGREDIENTS
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract

1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur

1 (1 ounce) square semisweet chocolate
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Answer 2

I make Cappuccino Cake truffles. It takes in straight forward terms a pair of a million/2 to an hour to make and serves approximately sixteen people. this may well be stable for him, when you consider that he would in basic terms pick a small piece/ style (in the beginning up!) quite of an entire slice: a million tablespoon instantaneous coffee granules 2 teaspoons boiling water a million cup semisweet chocolate chips a million/4 cup butter or margarine -- softened a million/2 cup sugar 2 eggs a million/2 cup all-purpose flour a million/4 teaspoon floor cinnamon In a small bowl, dissolve coffee in water. set aside. In a microwave-risk-free bowl or saucepan over low warmth, soften chocolate chips. In a small mixing bowl, cream butter and sugar. Beat in eggs, melted chocolate and low blend. combine flour and cinnamon. upload to creamed blend and stir nicely. Pour into greased 8" sq. baking pan. Bake at 350º for 25-half-hour or until eventually toothpick inserted close to the middle comes out clean. Cool on twine rack. cut back into squares.

Answer 3

Cappuccino Chocolate Cake:

1½ hours 10 min prep
12 servings

3/4 cup oil
1/2 cup honey, I don't use it (optional)
1 cup sugar
4 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon Creme de Cacao
1 tablespoon Kahlua
2 cups flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon instant coffee
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
coffee kahlua cream glaze
3/4 cup confectioners' sugar
1 teaspoon instant coffee
1/3 cup cream (add by tsp's if more is needed)
1 tablespoon Kahlua

1. Mix all wet ingredients together and beat for 4 minutes with electric mixer.
2. Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan.
3. Bake at 325~F for 1 hour 10 minutes.
4. Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistancy and spoon over cool cake.

Answer 4

Hi !!!
If you can't find Darryl's recipe, this might be a good alternative for you...

Frozen Chocolate-Covered Cappuccino Crunch Cake

Estimated Times:
Preparation - 30 min | Cooling Time - 9 hrs 30 min freezing | Yields - 16 servings

Ingredients:

1 (10 3/4 oz.) frozen pound cake, thawed
3/4 cup heavy whipping cream
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
4 cups (1 quart) coffee ice cream, softened
1 cup frozen whipped topping, thawed
1 3/4 cups coarsely crushed malted milk balls
Frozen whipped topping, thawed (optional)
Coarsely crushed malted milk balls, (optional)

Directions:
SLICE pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set remaining slices aside.

BRING cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.
COMBINE softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.
TOP ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
TO SERVE: To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

----------OR, MAYBE THIS ONE...

CAPPUCCINO CHOCOLATE LAYER CAKE

Coffee syrup:
6 tablespoons water
3 tablespoons sugar
1 tablespoon instant coffee powder

Cake:
4 ounces unsweetened chocolate, chopped
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons instant coffee powder
1 1/2 cups whole milk
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 teaspoons vanilla extract

Fudge Frosting (See Below)

For coffee syrup:
Combine all ingredients in small saucepan. Stir over low heat until sugar and coffee dissolve. Let cool. (Can be made 2 days ahead. Chill.)

For cake:

Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms with waxed paper; butter paper. Dust with flour. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
Sift flour, baking powder, cinnamon and salt into medium bowl. Stir coffee powder into milk in another medium bowl until dissolved. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in melted chocolate and vanilla. Add dry ingredients alternately with milk mixture in 3 additions. Divide batter between pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely. Peel off paper.

Cut each cake horizontally in half. Using bottom of tart pan as aid, transfer 1 cake layer, cut side up, to platter. Brush cake layer with 2 tablespoons syrup. Spread 3/4 cup frosting over cake layer. Repeat layering 2 times, using 1 cake layer, 2 tablespoons syrup and 3/4 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over cake. (Can be made 1 day ahead. Cover and let stand at room temperature.)

Makes 12 servings.

FUDGE FROSTING:

3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup sugar
3/4 cup half and half
4 teaspoons instant coffee powder
6 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
4 teaspoons ground cinnamon

Combine butter, 3/4 cup sugar, half and half and coffee powder in large saucepan. Stir over medium heat until sugar and coffee powder dissolve and mixture simmers. Remove from heat. Add both chocolates; whisk until smooth. Whisk in vanilla. Pour chocolate mixture into large bowl. Sift in powdered sugar and cinnamon; whisk to blend. Press plastic onto surface of frosting. Chill just until firm enough to spread, stirring occasionally, about 1 1/2 hours.

Makes 4 cups.