![]() ![]() ![]() (If you used a silicone liner or parchment round, run a nylon spreader or dull knife around the edges of the pan to loosen the cake and then gently tip it out.) Place the cake, still on the parchment if a sling was used, on a wire rack to cool slightly. Remove the cake from the pan using the overhanging edges of parchment as handles to gently lift it out. Add additional water as needed until the glaze is the consistency of molasses. To make the glaze: In a small bowl, stir together the glaze ingredients until smooth, starting with smaller amount of water. Add the espresso shots to a mason jar, cocktail shaker, or another resealable jar. Prepare the glaze while the coffee cake is cooling, if using. Remove the cake from the oven and allow it to cool in the pan for 20 minutes. (Check for doneness after 45 minutes and add additional time only as needed to avoid overbaking the coffee cake.) When it's done, a toothpick or paring knife inserted into the center should come out with a few moist crumbs clinging to it. ![]() In a medium bowl combine the flour, baking powder, baking soda and salt. Sprinkle the cocoa cappuccino with chocolate and serve immediately. If you do not have a tool to steam the milk, steam it on the stove by putting the milk in a saucepan over low heat on the stove and whisking it until it reaches 150F (65C). Bake the cake for about 45 to 50 minutes, until it's set in the middle and light brown. Spray 3 6-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds. Hot cocoa and milk foam cocoa cappuccino. Steam the milk using the steam wand of your espresso machine or a steamer. ![]()
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