Milk chocolate and espresso powder put the 'cappuccino' in this coffeecake topped with a coffee liqueur glaze.

Quick Cappuccino Coffeecake

10 ounces milk chocolate
1 1/2 tablespoons instant espresso powder
1/2 cup butter, softened
1/2 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons coffee liqueur

1. Preheat oven to 350°F (175°C). Grease an 8-inch square cake pan and line with parchment paper; set aside.
2. Melt chocolate and coffee in a heavy saucepan over low heat, stirring frequently.
3. With an electric mixer, beat butter until light and fluffy. Gradually beat in sugar. Add eggs and vanilla; beat well. Add chocolate mixture, cinnamon and salt; mix well. Add flour and beat until smooth and thick.
4. Pour batter into pan and bake for 30 minutes, or until tester comes out clean. Set aside to cool.
5. Whisk together sugar and coffee liqueur until smooth. Spread over cake. Cut into squares to serve.

Makes 9 servings.