Valentine’s Day dessert: Vanilla-Mocha Cafe Cake

My husband and I tend to stay at home on Valentine’s Day. We find that most restaurants are too crowded and expensive, plus the emphasis on romance seems a bit forced. For other couples, finding the funds to go out to eat and hire a babysitter is tough. That’s why the trend this year is to have a romantic dinner at home.

If that seems impossible with a bunch of kids running around, at least you can make a Valentine’s Day dessert the whole family will love, like this cake recipe from Nielsen-Massey Vanillas. It’s sophisticated enough for the adults, and the kids will love the cherries jubilee sauce.

After the kids are in bed, cut a slice for you and another for your significant other. Then pour a few glasses of champagne and – well, I’ll leave the rest up to you!

Vanilla-Mocha Café Cake

From Nielsen-Massey Vanillas A Century of Flavor

Serves 12 to 16

Ingredients:

• 2 eggs, lightly beaten
• 1/2 cup canola oil
• 1 cup plain yogurt
• 1 cup cooled brewed black coffee
• 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 2 teaspoons Nielsen-Massey Pure Coffee Extract
• 1 teaspoon Nielsen-Massey Pure Chocolate Extract
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with nonstick cooking spray.
2. Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract and chocolate extract in a mixing bowl using an electric mixer on low speed.
3. Add the sugar, flour, cocoa, baking soda and salt. Beat on medium speed for 2 minutes; the batter will be thin.
4. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until the cake tests done.
5. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter.
6. Serve with Nielsen-Massey’s Cherries Jubilee Sauce.

Nielsen-Massey’s Cherries Jubilee Sauce

Makes about 5 cups

Ingredients:

• 2 (21-ounce) cans sweet cherries in heavy syrup
• 1/4 cup brandy
• 1/4 cup firmly packed dark brown sugar
• 1 teaspoon Nielsen-Massey Pure Chocolate Extract
• 2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract

Directions:

1. Combine the cherries, brandy, brown sugar, chocolate extract and vanilla extract in a large sauté pan.
2. Cook over medium heat for 8 to 10  minutes or until the sauce thickens.
3. Serve over Vanilla-Mocha Café Cake.

You can find more information about Nielsen-Massey’s complete line of pure vanilla products and pure flavor extracts on their website.

Anne-Marie Nichols is the Managing Editor of Mom Central Food. You can also find her cooking up some healthy recipes at This Mama Cooks! On a Diet.

Anne-Marie Nichols