Cappuccino Cake Recipe

We have had a beautiful sunny day here in Virginia and I am thankful that for right now it is not snowing!!! The kids have even been in school for the past two days.....does it get any better than that!!! Let's just hope it continues. I found the recipe for this wonderful cake at A Twist of Spaghetti. Please check out that blog if you have a chance. I've just recently discovered it and found some really great recipes there. I made this cake over the week when we were snowed in and it definitely helped make the snow more bearable! It's a dense chocolate cake with a rich flavor and very moist. It's simple, but delicious. Of course nothing for me is ever really simple. I managed (once again) to have the chocolate seize because I didn't let it cool before adding my Kahlua. This is nothing new since I had just done the same thing recently with white chocolate. Will I ever learn???? Hmmm, maybe after trying 10 times it will finally sink in. I ended up just drizzling mine with a powdered sugar glaze and orea cookie crumbs. It was good but I think would have been better with the glaze called for.

I will be making it again soon and letting the chocolate cool this time!

1 1/3 cup flour

1/2 cup unsweetened cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup brown sugar

1/2 cup plain yogurt (I used sour cream since that was what I had)

3/4 cup strong, cold coffee

1 teaspoon coffee liquer (I used Kahlua)

1/4 cup oil

Heat oven to 350 degrees F. Mix all dry ingredients in a large bowl until well blended. In a separate bowl, whish yogurt (or sour cream) and cold coffee, oil and liquer together until smooth. Add wet ingredients to dry ingredients and stir until cake batter is well blended. Pour batter into an 8 inch round pan (wax paper on bottom and grease/flour sides) and bake at 350 degrees for 30 to 35 minutes or until tester comes out clean. Cool cake 10 minutes and remove from pan, then remove wax paper from bottom of cake.

Glaze
2/3 cup semisweet chocolate (melt for glaze, I used chocolate chips)

2 tablespoons coffee liquer (I used Kahlua)

1/4 cup icing sugar (to dust on top of cake)

When cake has completely cooled, melt chocolate in microwave and let cool. Add 2 tablespoons of coffee liquer and mix well until you get a glaze like consistency. Drizzle melted chocolate in zigzag pattern over top of cake. Once the chocolate has set, sprinkle with powder sugar.