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.
ESPRESSO CAKE
This is a fabulous cake that I serve when having a coffee night! :-) Its spectacular...people love the look of it!
Provided by love4culinary
Categories Dessert
Time 55m
Yield 1 8inch square cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease and flour an 8-inch square baking pan.
- To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
- Dissolve the instant espresso in milk.
- Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
- Remove 1 cup of frosting from bowl and set aside.
- To prepare your cake: Using a mixer (on low speed!!) add eggs to remaining frosting in mixing bowl.
- Add vanilla and beat until blended.
- In small bowl, combine flour, baking powder and salt.
- Dissolve espresso granules in milk.
- Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
- Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
- Cool cake for 10 minutes and remove from pan.
- Cool cake completely.
- Place cake on serving plate.
- Spread sides and top of cake with frosting that was set aside.
- Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
- ENJOY!
Nutrition Facts : Calories 3734.2, Fat 139.7, SaturatedFat 84.1, Cholesterol 783.3, Sodium 1900.1, Carbohydrate 587.2, Fiber 4.2, Sugar 446.1, Protein 42.8
ESPRESSO CAKE
Steps:
- Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
- Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
- In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.
ESPRESSO, CHOCOLATE & CHILLI CAKE WITH COFFEE CREAM
The warmth of coffee and chilli combine beautifully with chocolate in this impressive dinner party dessert, finish with double cream
Provided by Jennifer Joyce
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
- Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
- Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)
- Leave to cool in the tin - it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.
Nutrition Facts : Calories 682 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
ESPRESSO FILLING
Coffee lovers will go crazy for cakes made with this heavenly filling. It's rich, decadent and irresistible! -Megan Byers, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, mix espresso powder and water until smooth; cool. In a large bowl, beat the mascarpone cheese, confectioners' sugar, cream, vanilla and espresso mixture on medium speed until creamy and slightly thickened (do not overmix). Spread between cake layers.
Nutrition Facts : Calories 222 calories, Fat 21g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE ESPRESSO FUDGE CAKE
A smooth glaze sheathes discs of devil's food cake and coffee-flavored ganache. The chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea.
Provided by elly9812
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Make the devil's food cake: Position a rack in the center of the oven and preheat to 350 degrees F.
- Butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
- In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined.
- Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
- At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes.
- Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
- Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
- Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
- Run the tip of a knife around the edges of the pan. Invert the cake on to a wire rack. Carefully peel off the paper and cool the cake completely.
- Make the chocolate espresso whipped garlache:
- In a small cup, stir the espresso powder into the hot water until dissolved; set aside
- Place the chocolate in a medium bowl: set aside.
- In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil.
- Remove from heat and pour the mixture over the chocolate. Allow the mixt ure to stand for 1 minute to melt the chocolate. Gently whisk until smooth.
- Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
- Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
- Assemble the cakes: Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold.
- Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top.
- With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
- Make the glaze: Place the chocolate in a medium bowl.
- In a small saucepan, bring the cream and corn syrup to a gentle boil.
- Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth.
- Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
- Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar.
- Slowly whisk in the milk and cream.
- Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved.
- Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
- Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth.
- Stir in the butter and vanilla.
- Unmold and glaze the cakes: Remove the molds from the freezer.
- Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold.
- Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
- Remove the plastic wrap from the glaze and gently whisk until smooth.
- Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
- Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired.
- Repeat with the remaining cakes.
Nutrition Facts : Calories 1255.6, Fat 97.2, SaturatedFat 59.9, Cholesterol 278.3, Sodium 234.5, Carbohydrate 109.1, Fiber 13.6, Sugar 50.9, Protein 17.1
ESPRESSO CREAM CAKE
"After a satisfying meal, I like to go with something light for dessert. This recipe combines two of our favorite flavors, coffee and chocolate, in a scrumptious cream that's served alongside a slice of angel food cake. Yum." -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve espresso powder in water; cool. Stir in cheese., In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream., Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.
Nutrition Facts : Calories 378 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 241mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
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ESPRESSO CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
4.5/5 (13)Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- Preheat the oven to 350°F (176°C) and position a rack in the center of the oven. Butter and flour a 10- to 12-cup Bundt pan or fluted tube pan and tap out the excess flour.
- In a small saucepan off the stovetop, stir the brewed coffee and espresso powder until the espresso powder dissolves. Stir in the milk. Add the confectioners sugar and whisk until smooth. Place over low heat and heat, whisking constantly, until the glaze is warm to the touch and thins slightly.
- Transfer the glaze to a glass measuring cup. Slowly pour the warm glaze over the cake, letting it flow over the indentations in the cake down the center of the cake. You will have plenty of glaze. (This is a good thing!) Cool completely before slicing. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.) Originally published December 28, 2010.
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