Here’s a Chocolate-Espresso Chiffon Cake Shared by Jody Victor

How about something light and sweet with your after-dinner coffee? This is one to try…

Chocolate-Espresso Chiffon Cake

Ingredients

8 eggs
4 tsp espresso powder or instant coffee crystals
¾ cup water
2 cups all-purpose flour
1-1/2 cups sugar
1 Tbsp baking powder
1 tsp salt
½ cup cooking oil
1 tsp vanilla
3 oz. bittersweet chocolate, grated
½ tsp cream of tartar
1 recipe Espresso Whipped Cream

Directions

1.     Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water, set aside.

2.     In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.

3.     Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.

4.      Bake 60-70 minutes or until tip springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides, remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.

5.     Espresso Whipped Cream: In chilled bowl combine 1 cup whipping cream, 1 tbsp sugar, ½ to 1 tsp espresso powder or instant coffee crystals, and ½ tsp vanilla. Beat until soft peaks form.

Try These Chocolate-Coffee Liqueur Cookies Shared by Jody Victor

These special coffee liqueur cookies taste great with your after-dinner coffee…

Chocolate-Coffee Liqueur Cookies

Ingredients

1-2/3 cups sugar
2/3 cup butter (no substitutes), softened
1/3 cup brewed coffee, cooled
1/4 cup coffee liqueur
2 eggs
2 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
2-3/4 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp ground cinnamon
Coffee Frosting (see recipe below)
4 ounces semisweet chocolate, melted (optional)

Directions

Combine sugar, the 2/3 cup butter, coffee, the 1/4 cup coffee liqueur, eggs, melted unsweetened chocolate, and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes or until creamy, scraping bowl often. Reduce speed to low; add flour, baking powder, salt, and cinnamon. Beat until combined.

Drop by rounded teaspoons 2 inches apart onto greased cookie sheets. Bake in a 350 degree F oven for 8 to 12 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool on wire racks.

Spread Coffee Frosting over cooled cookies. Drizzle with melted semisweet chocolate, if desired. Makes about 60 cookies.

Coffee Frosting: Beat 3 tablesppons butter (no substitutes), 3 cups sifted powdered sugar, and 2 tablespoons coffee liqueur in a medium mixing bowl. Gradually beat in enough coffee (2 to 3 tablespoons) to make of spreading consistency.

Jody Victor Shares Cappuccino Muffin Recipe

If you like cappuccino, you’ll like this muffin recipe! They are moist and delicious with a touch of spice from the cinnamon and nutmeg and the awesome flavor from the espresso coffee shining through. Great for brunch, dessert, or snacks…..

Muffins a la Cappuccino

Ingredients

2 cups all-purpose flour
½ cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup whole milk
½ cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate mini-chips

Directions:

Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.

In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.

In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips.

Fill muffin cups ¾ full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.

Yield – 12 muffins or about 48 mini-muffins. Can also be frozen for later.