CHOCOLATE ESPRESSO AND CREAM CAKE POPS
Show your friends and family just how much you care with these Chocolate Espresso and Cream Cake Pops made with Betty Crocker™ Super Moist™ triple chocolate fudge cake, candy melts and whipped cream frosting.
Provided by Arlene Cummings
Categories Dessert
Time 3h
Yield 40
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In small bowl, mix coffee powder and water until dissolved. Make and bake cake mix as directed on box, using oil and eggs and substituting coffee mixture for water. Cool completely in pan on cooling rack.
- Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add frosting; mix well with hands until dough forms. Roll tablespoonfuls of dough into firm balls; place on cookie sheet. Freeze about 15 minutes.
- In microwavable bowl, microwave red candy melts as directed on bag. Stir in 1/2 teaspoon of the shortening until smooth and mixture slightly runs off spoon. Repeat with white candy melts and remaining 1/2 teaspoon shortening.
- Remove cake balls from freezer. For each pop, dip tip of 1 lollipop stick halfway into melted candy and insert stick halfway into 1 cake ball. Place on lined cookie sheet until all sticks are attached. Dip balls in red or white melted candy until well coated; tap off any excess. Decorate with sprinkles, red sugar or opposite color of coating, as desired. Poke ends of sticks into foam block. Let stand until set. Store at room temperature.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
- Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
- For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
- Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
- Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.
CHOCOLATE ESPRESSO CAKE
You can have your cake and eat it too with this lower-in-calorie, decadent cake. This single layer, rich chocolate cake is draped with a fantastic cherry sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 350°. Coat a 9-in. round baking pan with cooking spray; dust with cocoa, tapping out extra., In a large bowl, beat eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. In another bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pan to a wire rack. Cool completely., In a large saucepan, combine cherry juice, wine, dried cherries, honey and salt; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half, about 10 minutes. Stir in halved cherries; cook 2 minutes., Mix cornstarch and water until smooth; stir into cherry mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in extract. Cool. Serve cake with cherry sauce and whipped cream.
Nutrition Facts : Calories 255 calories, Fat 9g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 306mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
DOUBLE CHOCOLATE ESPRESSO POUND CAKE
Two of my biggest loves in life-chocolate and coffee-come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. -Rachel Bernhard Seis, Taste of Home Senior Editor
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.
Nutrition Facts : Calories 573 calories, Fat 22g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 91g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.
MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING
My husband made this cake for a Valentine's Party. The other guys totally ignored the other desserts. Whether you make this as a simple 9X13 and slap the frosting on top, or go all out for a filled layer cake with the espresso glaze and cappuccino frosting, you will not be disappointed! This is mocha java heaven! Preparation time allows for the cake to sit overnight and chill once it's frosted. It's worth the wait, as the coffee flavors have time to blend with the chocolate flavors. YUM. The coffee glaze is a little extra work, but it is delicious and amazingly helpful when it comes to frosting the cake!
Provided by Kabwe Cook
Categories Dessert
Time P1DT35m
Yield 2 9, 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- Grease one 9x13 or two 9" round cake pans.
- Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
- Add the molasses, mayonnaise, and vegetable oil. Mix well.
- While mixing, pour in the hot coffee.
- Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
- Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
- If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
- Allow cakes to cool completely, even overnight, before glazing/frosting.
- Espresso/Coffee Glaze:.
- In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
- Allow to cool to body temperature or lower.
- Cappuccino Frosting.
- Combine dry ingredients in a medium bowl.
- Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
- Add vanilla to the butter/shortening mixture.
- To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
- Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
- Assembly:.
- Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
- Allow the glaze about 5 minutes to set.
- Spread a generous layer of frosting on top and place the second cake.
- Glaze the second cake.
- If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
- Frost the sides and top of the cake with remaining frosting.
- Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
- Enjoy!
More about "chocolate espresso and cream cake pops food"
CHOCOLATE ESPRESSO CAKE POPS RECIPE - PERFECT BREW
From perfectbrew.com
Cuisine ItalianCategory DessertServings 20Total Time 40 mins
THE BEST DARK CHOCOLATE CAKE POPS - SUGARKISSED
From sugarkissed.net
CHOCOLATE ESPRESSO CAKE WITH ESPRESSO FROSTING - THE …
From thenovicechefblog.com
CHOCOLATE ESPRESSO SAUCE - LIFE CURRENTS
From lifecurrentsblog.com
CHOCOLATE ESPRESSO CAKE POPS - BOWLING GREEN LIVING
From bgkyliving.com
5/5 (17)Estimated Reading Time 2 mins
CHOCOLATE CAKE POP - MENU - STARBUCKS - MIAMI - YELP
From yelp.com
CHOCOLATE TRIFLE WITH KAHLUA - DIVINE LIFESTYLE
From divinelifestyle.com
10 BEST CHOCOLATE DESSERT WITHOUT BUTTER RECIPES | YUMMLY
From yummly.com
CHOCOLATE ESPRESSO ICE CREAM CAKE - EAT THIS MUCH
From eatthismuch.com
GESINE’S CHOCOLATE AND STRAWBERRY CREAM PUFF CAKE
From kingarthurbaking.com
RECIPES FOR CHOCOLATE ESPRESSO AND CREAM CAKE POPS WITH GROCERY …
From saymmm.com
CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM
From epicurious.com
EASY CHOCOLATE CAKE POPS WITH CHOCOLATE GLAZE - SUGARFACEBAKES
From sugarfacebakes.com
CHOCOLATE ESPRESSO AND CREAM CAKE POPS RECIPE
From pinterest.com
CHOCOLATE BANANA CAKE WITH ESPRESSO FUDGE FROSTING
From bakerbynature.com
ESPRESSO, CHOCOLATE & CHILLI CAKE WITH COFFEE CREAM - BBC GOOD FOOD
From bbcgoodfood.com
COFFEE CAKE POPS (EASY DESSERT RECIPE) - PERFECT BREW
From perfectbrew.com
MOCHA BROWNIE ICE CREAM CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
ESPRESSO FUDGE POPS RECIPE | BON APPéTIT
From bonappetit.com
ESPRESSO CREAM CAKE :: QUICK AND SIMPLE RECIPES
From rosacooking.com
CHOCOLATE ESPRESSO AND CREAM CAKE POPS
From androidtriksnews.blogspot.com
CAKE POPS - RECIPES GALORE
From recipes-galore.weebly.com
EVERYDAY CHOCOLATE LOAF CAKE | ESPRESSO AND CREAM
From espressoandcream.com
MOCHA CHOCOLATE ICEBOX CAKE | EASY NO BAKE CAKE RECIPE - LIFE …
From lifeloveandsugar.com
CHOCOLATE ESPRESSO AND CREAM CAKE POPS FOR VALENTINES
From afternoonbakingwithgrandma.com
RECIPE: "OH FUUUDGE!" CAKE POPS – BONES COFFEE COMPANY
From bonescoffee.com
COFFEE CAKE POPS - MONDOMULIA
From mondomulia.com
10 BEST ESPRESSO DESSERTS RECIPES | YUMMLY
From yummly.com
OREO CAKE POPS (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
CAKEPOPS !! | CUPCAKE CAKES, PERFECT DESSERTS, EASY TO MAKE DESSERTS
From pinterest.ca
CAKE POPS: CHOCOLATE PROTEIN | THE LEAF NUTRISYSTEM BLOG
From leaf.nutrisystem.com
CAKE POPS — AMORETTI
From amoretti.com
CHOCOLATE ESPRESSO CAKE-SICLES | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
HOLIDAY CAKE POPS - BETTER HOMES & GARDENS
From bhg.com
RICE KRISPIE TREAT POPS | ESPRESSO AND CREAM
From espressoandcream.com
PEACH AND RASPBERRY CREAM POPS RECIPE | BON APPéTIT
From bonappetit.com
44 BEST ESPRESSO CHOCOLATE CAKE IDEAS | COOKING AND BAKING, FOOD, …
From pinterest.com
CHOCOLATE MACAROONS WITH ESPRESSO AND COCOA NIBS
From cooked.com
FOOD CARVE - CHOCOLATE ESPRESSO SAUCE AT FOODCARVE.COM
From foodcarve.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love