Almond Espresso Chocolate Cake Recipes

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ALMOND ESPRESSO CHOCOLATE CAKE



Almond Espresso Chocolate Cake image

This deliciously decadent dessert can be served alone or topped with vanilla ice cream. A little goes a long way-and no one guesses this cake is gluten-free. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

6 eggs, separated
2-1/2 cups blanched almonds, toasted
2 tablespoons plus 1-1/4 cups sugar, divided
1/2 cup butter, softened
3 ounces semisweet chocolate, grated
1/4 cup cold brewed espresso
2 tablespoons baking cocoa
2 tablespoons orange juice
1 tablespoon instant espresso granules
1 teaspoon vanilla extract
Confectioners' sugar, chocolate curls and coffee beans, optional

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture. , Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter., Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired.

Nutrition Facts : Calories 408 calories, Fat 28g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 98mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 4g fiber), Protein 11g protein.

ESPRESSO CHOCOLATE CAKE



Espresso Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 13

2 sticks (1 cup) unsalted butter, softened, plus additional for the pans
2 2/3 cups all-purpose flour, plus additional for the pans
3 cups packed brown sugar
4 large eggs
2 tablespoons instant espresso
1 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
2 cups (4 sticks) unsalted butter
1 pound vegetable shortening
2 tablespoons clear vanilla extract
10 cups confectioners' sugar

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 CAKE WITH ESPRESSO GLAZE



Chocolate Cake with Espresso Glaze image

Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

3 tablespoons unsalted butter or nondairy margarine, plus more for pan
6 ounces bittersweet chocolate, chopped
6 large eggs, separated, at room temperature
1 cup granulated sugar
3 tablespoons instant espresso powder
1/4 teaspoon coarse salt
1 tablespoon vanilla extract
3 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter or nondairy margarine
2 teaspoons vanilla extract
1/3 cup heavy cream or plain soy milk
1/3 cup granulated sugar
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt

Steps:

  • Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
  • With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
  • In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  • Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
  • Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

ALMOND CHOCOLATE CAKE



Almond Chocolate Cake image

When our son and daughter were teenagers, our house was the hang-out for their whole group of friends. This rich chocolate almond cake was a regular on the menu. -Char Safley, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 9

1 package German chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate fudge pudding mix
1-1/4 cups water
1/2 cup canola oil
4 large eggs
3 teaspoons almond extract
2-3/4 cups semisweet chocolate chips, divided
6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer
1 tablespoon sliced almonds

Steps:

  • In a large bowl, combine the cake, pudding mix, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds.

Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 319mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

ALMOND ESPRESSO ICE BOX CAKE



Almond Espresso Ice Box Cake image

The flavors of almond, shortbread cookies and espresso come together in this delicious icebox cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h30m

Yield 8

Number Of Ingredients 9

1/2 cup almond paste
3 cups whipping cream
1/2 teaspoon almond extract
1/4 cup granulated sugar
60 small square shortbread cookies
1 cup powdered sugar
2 teaspoons instant espresso coffee powder
1 teaspoon vanilla
1/2 cup sliced almonds, toasted*

Steps:

  • In medium bowl, beat almond paste and 1/2 cup of the whipping cream with electric mixer on medium speed until well blended. Set aside.
  • In large bowl, beat 1 1/2 cups of the whipping cream, the almond extract and granulated sugar with electric mixer on high speed until stiff peaks form. Carefully fold in almond mixture until well blended.
  • Line 9x5-inch loaf pan with plastic wrap. Spread 1/2 cup whipped cream mixture evenly in bottom of pan. Line edges of pan with 14 of the shortbread cookies.
  • Spread about 1 tablespoon whipped cream mixture on 1 side of each of the remaining cookies. Layer cookies in 5 rows in pan. Spread remaining mixture evenly over cookies. Cover with plastic wrap; refrigerate 8 to 24 hours.
  • In medium bowl, beat remaining 1 cup whipping cream, the powdered sugar, espresso powder and vanilla with electric mixer on high speed until stiff peaks form.
  • Turn cake upside down onto serving platter. Frost cake with espresso cream; top with almonds.

Nutrition Facts : Calories 760, Carbohydrate 72 g, Cholesterol 110 mg, Fat 9, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 37 g, TransFat 4 1/2 g

CHOCOLATE ALMOND BUNDT CAKE



Chocolate Almond Bundt Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield About 12 servings

Number Of Ingredients 11

8 ounces unsweetened chocolate, coarsely chopped
1 cup unsalted butter, cut into small pieces
4 eggs
2 cups sugar
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
3/4 cup buttermilk
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups blanched almonds, finely chopped

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 9-inch tube or bundt pan. Combine the chocolate and butter in a double boiler over barely simmering water. Stir occasionally until melted.
  • In a large bowl, whisk together the eggs and sugar. Dissolve the espresso in the vanilla extract and whisk it into the egg mixture. Whisk in the chocolate mixture and then the buttermilk.
  • Sift together the flour, salt and soda and stir into the batter until almost combined. Gently stir in the almonds. Scrape the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out slightly moist, about 65 to 70 minutes. Place on a rack to cool.

Nutrition Facts : @context http, Calories 618, UnsaturatedFat 17 grams, Carbohydrate 63 grams, Fat 37 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 17 grams, Sodium 262 milligrams, Sugar 35 grams, TransFat 1 gram

CORNER ESPRESSO SHOP CHOCOLATE CAKE



Corner Espresso Shop Chocolate Cake image

Chocolate and Espresso, a natural combination (for me anyway). I came across the basic recipe in Famous Dave's Backroads Cookbook. It is wonderful, rich, and very sinful.

Provided by Bev in NY

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 3/4 cups sugar
2 tablespoons espresso powder (I use the stuff from King Arthur's Flour)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup baking cocoa (I use plain old Hersey's)
1 cup brewed espresso (I stop in at Starbucks and buy 8 shots in a to-go cup if I am feeling lazy or am in town, Or you ca)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/3 cup buttermilk
1/3 mayonnaise
2 eggs, beaten just till foamy
1/4 cup vegetable oil
3/4 cup softened butter

Steps:

  • Preheat oven to 350°F.
  • Butter and flour 13x9-inch baking dish.
  • Mix first 6 ingredients together in a medium bowl.
  • Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder.
  • Add the vanilla and almond flavorings to the coffee/chocolate mixture.
  • In a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil.
  • Stir in that great smelling coffee mixture.
  • Don't lick the spoon!
  • Toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well.
  • Don't lick the spoon!
  • Add all of the flour mixture.
  • Beat for 1 to 2 minutes.
  • Add the rest of the buttermilk mixture.
  • Don't lick the spoon!
  • Beat 1 to 2 minutes longer, scrapping sides of bowl occasionally.
  • Don't lick the spoon yet!
  • Spoon cake batter into prepared baking dish.
  • Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
  • Cool in the pan.
  • While cake is baking, lick the spoon and the bowl if you can no longer resist.
  • When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade.

ALMOND CHOCOLATE CAKE (NO FLOUR)



Almond Chocolate Cake (No Flour) image

A decadent brownie like TOH recipe that does not use flour! Its creator, Peggy Gwillim, says it is gluten free. Serve with ice cream or alone. A strawberry or raspberry syrup with fresh berries looks and tastes great also. This is baked in a spring form pan. Tastes best if chilled day before. Freezes well. Notice the review from Chef #1236316 who subbed in 2 cups of almond meal for the 2 1/2 cups of almonds which is fine with me. Also notice Chef#1213645 review about subbing in an equivalent amount of raw honey for the sugar which is also fine with me.

Provided by WiGal

Categories     Dessert

Time 1h18m

Yield 12 serving(s)

Number Of Ingredients 14

6 eggs, separated
2 1/2 cups blanched almonds, toasted
2 tablespoons sugar
1 1/4 cups sugar
1/2 cup butter, softened
3 ounces semisweet chocolate, grated
1/4 cup brewed espresso, cold
2 tablespoons baking cocoa
2 tablespoons orange juice
1 tablespoon instant espresso granules
1 teaspoon vanilla extract
confectioners' sugar (optional)
chocolate curls (optional)
coffee beans (optional)

Steps:

  • Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
  • Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
  • Set aside.
  • In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
  • Preheat oven to 350 degrees.
  • Add egg yolks, one at a time, beating well after each addition.
  • Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
  • Beat reserved egg whites on high until stiff peaks form.
  • Fold egg whites into the batter.
  • Pour into a greased 9 inch spring form pan.
  • Place pan on a baking sheet.
  • Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
  • Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool completely.
  • Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.

Nutrition Facts : Calories 411.1, Fat 29.8, SaturatedFat 9.3, Cholesterol 113.3, Sodium 111.7, Carbohydrate 31.7, Fiber 4.5, Sugar 24.7, Protein 10.8

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From greatbritishchefs.com


COFFEE AND ALMOND CAKE - TRADITIONAL HOME BAKING
2020-06-01 Mix until well combined. Add the remaining flour, ground almonds, baking powder, coffee powder, and milk. Mix on low setting until well combined. Pour the batter into the loaf tin and smooth the surface, then sprinkle the flaked almonds on top. Bake in the oven for 45 – 50mins or until baked, testing the centre of the cake with a skewer until ...
From traditionalhomebaking.com


RICH CHOCOLATE ALMOND CAKE RECIPE - BBC FOOD
Preheat the oven to 160C/325F/Gas 3. Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate, butter and sugar in a ...
From bbc.co.uk


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