1 1/4 c Cake flour
1/2 c Unsweetened cocoa powder
1 ts Baking soda
1/2 ts Salt
1/4 ts Baking powder
1/2 c Plus
2 tb Unsalted butter; softened
1 1/2 c Granulated sugar
3 lg Eggs
1/2 c Buttermilk
1/2 c Double strength or espresso
-coffee
2 ts Pure vanilla extract
1/2 ts Instant espresso powder
1 tb Confectioners’ sugar
2 oz Semisweet chocolate; melted
2 oz 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 9-inch 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 1/2-inch heart-shaped 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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
9 Servings