Recipe: Cappuccino Chocolate Heart Cakes (using cookie cutter)

CAPPUCCINO CHOCOLATE HEART CAKES

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 coffee or espresso
2 teaspoons pure vanilla extract
1/2 teaspoon instant espresso powder
1 tablespoon confectioners' sugar
2 ounces each: semisweet chocolate, white chocolate, melted separately
Fresh raspberries (for garnish)

Heat oven to 375 degrees F. Butter a 9-inch square cake pan, line the bottom with parchment paper and butter the paper.

Sift together flour, cocoa powder, 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; set aside.

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 melted semisweet chocolate and drizzle over hearts. Repeat with melted white chocolate. Garnish with raspberries.

Makes 9 servings
Adapted from source: Chicago Tribune, February 10, 1994