CHOCOLATE ESPRESSO LAVA CAKE
When a chocolate craving hits, I whip up this cake my aunt inspired. It's gooey and saucy but not crazy sweet. It's also potluck-perfect. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.
Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 317mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
ESPRESSO CHOCOLATE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside.
- Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
- In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl.
- Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
- For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
- To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.
CHOCOLATE ESPRESSO PUDDING CAKE
From Cooking Light's 1994 Annual Cookbook. This is baked in an 8" square pan and is very easy to make. The "pudding" texture is created by pouring hot liquid over the batter just before baking. Just don't stir the liquid into the batter!
Provided by the_cookie_lady
Categories Dessert
Time 45m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla; add to dry ingredients and stir. Spoon into an 8-inch square pan.
- Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Sprinkle over batter. Pour water over batter. DO NOT STIR.
- Bake @ 350 degrees for 30 minutes or until cake springs back when touched. Serve warm.
Nutrition Facts : Calories 219.8, Fat 6.6, SaturatedFat 1.1, Cholesterol 0.6, Sodium 153.4, Carbohydrate 38.8, Fiber 1.3, Sugar 24.6, Protein 3
CHOCOLATE PUDDING CAKE
This recipe is quick, easy, and GREAT! This cake emerges from the oven like a brownie rippled with dark chocolate pudding. Throw in some nuts or chopped white chocolate if you want to get creative. Great served with freshly whipped cream or by itself!
Provided by Cooking to Perfecti
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350* (F).
- Spread butter or margarine on bottom and sides of 8-inch square pan.
- In mixing bowl, combine flour, 2/3 cup sugar, 4 Tbsp.
- cocoa, baking powder, cinnamon, coffee powder, and salt.
- Stir slowly until blended.
- Stir in milk, oil, and vanilla.
- Spoon batter into prepared pan, and smooth out until evenly distributed.
- In a small bowl, stir together remaining 2 Tbsp.
- cocoa and 2/3 cup sugar.
- Spread this mixture evenly over batter in pan.
- On top of this, pour boiling water.
- Do NOT stir.
- Carefully set pan in preheated oven on middle rack, and bake for 35 minutes, or until top looks crisp and crackled and cake tester inserted into a cakey area comes out clean.
- Cool for a few minutes.
- Serve warm, directly from pan.
Nutrition Facts : Calories 534.1, Fat 16.2, SaturatedFat 2.4, Cholesterol 4.3, Sodium 346.7, Carbohydrate 97.3, Fiber 3.6, Sugar 66.7, Protein 5.8
EXPRESS CHOCOLATE ESPRESSO BUNDT CAKE
Make and share this Express Chocolate Espresso Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
- Add cake mix and pudding mix to a bowl; mix for 30 seconds on low speed.
- Add the remaining ingredients; mix at medium speed for 4 minutes; pour batter into pan.
- Bake for 50-60 minutes or until a pick comes out clean.
- Let cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
- The glaze: combine the powdered sugar, coffee, and espresso powder in a small bowl; beat until smooth.
- If glaze is not pourable, add a bit more coffee; if it is too thin, add a little more powdered sugar.
- Brush or spoon the glaze over the cake while it is still warm.
Nutrition Facts : Calories 438.3, Fat 22.1, SaturatedFat 4.5, Cholesterol 87.8, Sodium 603, Carbohydrate 57.7, Fiber 2.3, Sugar 34.8, Protein 7.1
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