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Print this Recipe    Cappuccino Hearts

CAPPUCCINO CHOCOLATE HEART CAKES
Yield: 9 servings

1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/2 cup buttermilk
1/2 cup double strength or espresso coffee
2 teaspoons pure vanilla extract
1 teaspoon cinnamon (optional)
1/2 teaspoon instant espresso powder
1 tablespoon confectioners' sugar
2 ounces semisweet chocolate, melted
2 ounces white chocolate, melted
Fresh raspberries for garnish

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.

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.

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.

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.

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