Espresso Buttercream Frosting Food

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ESPRESSO CAKE WITH TUSCAN LIQUOR BUTTERCREAM AND CARAMEL GLASS



Espresso Cake with Tuscan Liquor Buttercream and Caramel Glass image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield 6 to 8 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying the cake pans
One 16.5-ounce box devil's food cake mix
1/2 cup vegetable oil
1/4 cup vanilla-citrus liquor, such as Tuaca
2 tablespoons espresso powder
1 teaspoon pure vanilla extract
1/8 teaspoon fine salt
3 eggs, at room temperature
1/2 cup granulated sugar
2 tablespoons vanilla-citrus liquor, such as Tuaca
2 sticks unsalted butter, at room temperature
3 cups powdered sugar
2 tablespoons vanilla-citrus liquor, such as Tuaca
1 teaspoon pure vanilla extract
1/8 teaspoon fine salt
1/2 cup chocolate-covered espresso beans, coarsely chopped, for garnish

Steps:

  • For the espresso cake: Place a rack in the center of the oven and preheat the oven to 375 degrees F. Line two 8-inch round cake pans with parchment paper and grease with nonstick cooking spray.
  • In the bowl of an electric mixer, combine the cake mix, oil, vanilla liquor, espresso powder, vanilla extract, salt, eggs and 1 cup water. Beat on low speed for 30 seconds, and then on medium speed for 2 minutes, scraping the bowl with a spatula occasionally. Pour the batter evenly into the cake pans and smooth the tops with a spatula.
  • Bake until a toothpick inserted into the center of the cakes comes out clean, 28 to 30 minutes. Cool the cakes for 20 minutes in the pans, then turn the cakes out onto a wire rack to cool completely, about 1 hour.
  • For the caramel glass: Line a baking sheet with a silicone baking mat. Place the granulated sugar and vanilla liquor in a small saucepan and cook, without stirring, until the mixture is a deep amber color, about 5 minutes. Pour the caramel onto the prepared baking sheet and allow to cool to room temperature. Once cooled, break into shards.
  • For the Tuscan buttercream: Place the butter in the bowl of a stand mixer and beat with the paddle attachment until light and smooth, about 1 minute. Add the powdered sugar, vanilla liquor, vanilla extract and salt and beat on low until combined, about 30 seconds; increase the speed to medium and beat until fluffy, about 2 minutes.
  • Assembly: Place one of the cakes flat-side up on a cake stand, leveling the top of the cake with a serrated knife if necessary. Using a spatula, spread 1/4 cup of the buttercream evenly over the cake, leaving a 1/2-inch border. Place the other cake layer on top and frost the entire cake with the remaining buttercream, using the tip of the spatula to make decorative swirls in the buttercream. Press the chopped espresso beans around the outside of the cake and garnish the top with caramel glass.

COFFEE BUTTER FROSTING



Coffee Butter Frosting image

For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes.

Provided by GINGER P

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 4

1 ½ cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
⅓ cup butter or margarine, softened
1 tablespoon strong brewed coffee

Steps:

  • In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.2 g, Cholesterol 13.5 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 14.7 g

COFFEE BUTTERCREAM



Coffee Buttercream image

Flavored with instant espresso powder, this lively frosting goes especially well with chocolate desserts, whether it's a simple batch of cupcakes or Martha's next-level Chocolate Meringue Cake with Coffee Buttercream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 25m

Yield Makes 8 cups

Number Of Ingredients 6

3 tablespoons instant espresso powder
1/4 cup hot water
10 large egg whites
2 1/2 cups sugar
1/2 teaspoon coarse salt
2 pounds (8 sticks) unsalted butter, cut into pieces, room temperature

Steps:

  • In a small bowl, dissolve espresso powder in hot water; set aside. In the heatproof bowl of an electric mixer, combine egg whites, sugar, and salt. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
  • Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment and mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
  • With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture and continue beating until incorporated.

MOCHA BUTTERCREAM CHOCOLATE ESPRESSO CAKE



Mocha Buttercream Chocolate Espresso Cake image

This moist espresso and chocolate flavored cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth. From Nestle.

Provided by Annacia

Categories     Dessert

Time 1h13m

Yield 16 serving(s)

Number Of Ingredients 20

4 ounces bittersweet chocolate, baking bar(s) broken into small pieces (Nestles Chocolatier, 62% Cacao)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup butter, softened
4 large eggs
2 tablespoons instant espresso powder or 2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon instant espresso powder or 1 teaspoon instant coffee granules
4 ounces bittersweet chocolate, baking bar(s) broken into small pieces
2 teaspoons instant espresso powder or 2 teaspoons instant coffee granules
3 tablespoons milk
1 cup butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar

Steps:

  • FOR CHOCOLATE ESPRESSO CAKE:.
  • Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
  • Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • Combine flour, baking soda and salt in small bowl.
  • Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
  • Gradually add melted chocolate and continue beating for an additional minute.
  • Beat flour mixture into creamed mixture alternately with buttermilk.
  • Pour into prepared pans.
  • Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
  • Invert onto wire racks; remove wax paper. Cool completely.
  • Brush cakes with Coffee Glaze over cake layers.
  • Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
  • FOR COFFEE GLAZE:.
  • Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
  • Stir until sugar and coffee are dissolved.
  • FOR MOCHA BUTTERCREAM FROSTING:.
  • Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • Dissolve instant coffee in milk in glass measure.
  • Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
  • Beat in melted chocolate until blended, scraping occasionally.
  • Gradually beat in powdered sugar until light and fluffy.
  • Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

Nutrition Facts : Calories 495.8, Fat 24.6, SaturatedFat 15.1, Cholesterol 108.5, Sodium 414.3, Carbohydrate 66.5, Fiber 0.4, Sugar 53.4, Protein 4.1

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