CHOCOLATE CAKE WITH ESPRESSO GLAZE
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.
Categories dessert recipes chocolate cake espresso glaze party recipes chocolate desserts flourless cake flourless chocolate cake martha stewart
Time 1h15m
Yield 8
Number Of Ingredients 14
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.
CHOCOLATE CAKE WITH ESPRESSO GLAZE
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
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.
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.
GLAZED CHOCOLATE ESPRESSO CAKE
This is a really great "just because" cake that's easy to make but still looks and tastes amazing enough for a special occasion. A beautifully moist chocolate cake is spiked with instant espresso powder and bathed in a coffee-flavored ganache. If you want to make the recipe even simpler, serve the glaze warm alongside wedges and let guests spoon it over their own slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h5m
Yield one 9-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Line the base and sides with parchment paper.
- For the cake: Cream the butter and brown sugar together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next and scraping the sides of the bowl after each addition. Mix in the vanilla.
- Whisk the flour, cocoa powder, espresso powder, baking powder and salt in a medium bowl to combine. Add about half of the flour mixture to the mixer bowl and mix to combine. Scrape the bowl well, then add the buttermilk and mix on low speed to combine. Add the remaining flour mixture and mix on low speed to incorporate.
- Scrape the batter into the prepared cake pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool the cake for 10 minutes in the pan, then unlock and remove the sides of the pan and remove the parchment strips. Cool the cake completely on a cooling rack placed over a parchment-lined baking sheet.
- For the glaze: Put the chocolate and espresso powder in a medium bowl. Heat the cream to a simmer in a small saucepan over medium heat, then pour the cream over the chocolate. Let sit for 30 seconds, then stir until the mixture is smooth. Transfer to a measuring cup with a pour spout.
- Start by pouring glaze around the edges of the cake, then continue pouring and working towards the center of the cake until it is covered. Let the glaze set for 5 minutes, then gently transfer to a serving platter or cake stand (do not let the glaze set fully on the cooling rack). Once the glaze is set, the cake is ready to serve.
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.
CHOCOLATE CAKE WITH CHOCOLATE-ESPRESSO GLAZE
Egged on by sugar and whipped topping, bittersweet chocolate undergoes a miraculous transformation in this Chocolate Cake with Chocolate-Espresso Glaze.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Microwave 6 oz. chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.
- Beat eggs and sugar in large bowl with mixer until thickened. Add chocolate mixture; stir with whisk until well blended. Add flour; stir until blended. Pour into 8-inch square pan sprayed with cooking spray.
- Bake 30 min. or until center is set. Cool in pan 5 min. Invert cake onto wire rack; gently remove pan. Cool completely on wire rack.
- Microwave remaining chocolate, COOL WHIP and espresso powder in microwaveable bowl 1 min.; stirring after 30 sec. Stir until combined; pour over cooled cake.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CREPE CAKE WITH ESPRESSO CHOCOLATE GLAZE
Not a cake but a large stack of crepes, this dessert is delicious but not overly sweet. The crepes are mildly chocolate-flavored, but the majority of the flavor comes from the glaze.
Provided by Hannah Verrinder
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine all crepe ingredients in a blender and blend until smooth.
- Allow batter to rest in the refrigerator at least half an hour.
- In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
- In a medium saucepan, melt chocolate over medium-low heat.
- Add remaining ingredients and whisk thoroughly until smooth.
- Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
- Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
- Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
- Cook crepe until edges barely start to peel away from pan.
- Gently slide a long metal offset spatula under the crepe and flip it over.
- Cook crepe just another minute and slide onto a plate.
- Spread crepe with a thin layer of glaze.
- Cook another crepe, stack on top of the first, and spread with a bit of butter.
- Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
- Repeat this sequence until batter runs out, leaving top crepe bare.
- Spread remaining glaze over top crepe and allow it to drip down the sides.
- Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.
CHOCOLATE GLAZE FOR FLOURLESS CHOCOLATE ESPRESSO CAKE
Use this recipe to make Flourless Chocolate Espresso Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.
CHOCOLATE CAKE WITH ESPRESSO GLAZE
Make and share this Chocolate Cake With Espresso Glaze recipe from Food.com.
Provided by blondii24703
Categories Dessert
Time 1h5m
Yield 1 9 inch cake, 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 289.8, Fat 13.9, SaturatedFat 7.5, Cholesterol 189.4, Sodium 203.7, Carbohydrate 35.3, Sugar 33.9, Protein 5.3
More about "chocolate cake with espresso glaze recipes"
CHOCOLATE CAKE WITH ESPRESSO GLAZE | TASTY KITCHEN: A …
From tastykitchen.com
5/5 (1)
EASY ESPRESSO CHOCOLATE CAKE WITH CHOCOLATE GLAZE
From delishably.com
CHOCOLATE GLAZED ESPRESSO CHEESECAKE - PUREWOW
From purewow.com
BLACK CHOCOLATE ESPRESSO CAKE WITH BITTERSWEET GLAZE
From cookstr.com
CHOCOLATE BUNDT CAKE WITH CHOCOLATE ESPRESSO GLAZE
From shewearsmanyhats.com
BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH …
From bonappetit.com
CHOCOLATE ESPRESSO CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
CHOCOLATE CAKES WITH ESPRESSO GLAZE - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 35 minsCategory DessertCalories 220 per serving
- Melt the white chocolate in a double boiler or in a heat proof bowl places over a pan of simmering water. Stir until smooth and remove from heat when melted. Slowly whisk in the sweetened condensed milk and espresso. The white chocolate will seize as you first stir them in, but don't be alarmed, keep stirring and it will become smooth.
ESPRESSO BUNDT CAKE WITH CHOCOLATE GLAZE | SARAH KIEFFER
From thevanillabeanblog.com
DOUBLE CHOCOLATE ESPRESSO BUNDT CAKE WITH CARAMEL GLAZE
From chocolatemoosey.com
ESPRESSO CHOCOLATE CHIP CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE ESPRESSO CAKE - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
CHOCOLATE CAKE WITH ESPRESSO GLAZE RECIPE - DELISH
From delish.com
CHOCOLATE CAKE WITH ESPRESSO GLAZE - GLUTEN FREE RECIPES
From fooddiez.com
CHOCOLATE ESPRESSO CAKE - WITH THE WOODRUFFS
From withthewoodruffs.com
CHOCOLATE ESPRESSO CAKE WITH ESPRESSO FROSTING - THE NOVICE CHEF
From thenovicechefblog.com
DARK CHOCOLATE ESPRESSO GLAZE - FRIENDSHIP BREAD KITCHEN
From friendshipbreadkitchen.com
CHOCOLATE CAKE WITH ESPRESSO GLAZE - BIGOVEN.COM
From bigoven.com
CHOCOLATE MALT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE ESPRESSO CAKE WITH SILKY ESPRESSO BUTTERCREAM - BONNI …
From bonnibakery.com
CHOCOLATE ESPRESSO POUND CAKE - COOKIES AND CUPS
From cookiesandcups.com
CHOCOLATE ESPRESSO CAKE - I AM BAKER
From iambaker.net
ESPRESSO CHOCOLATE MOUSSE CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
CHOCOLATE CAKE WITH ESPRESSO GLAZE RECIPE - PINTEREST
From pinterest.com
CHOCOLATE ESPRESSO BUNDT CAKE | A BAKER'S HOUSE
From abakershouse.com
CHOCOLATE ESPRESSO BUNDT CAKE WITH DARK CHOCOLATE CINNAMON …
From sweetapolita.com
1,601 CHOCOLATE CAKE RECIPES - PAGE 56
From recipeland.com
FLOURLESS CHOCOLATE CAKE WITH ESPRESSO GLAZE - COOKING MAMAS
From cookingmamas.com
ESPRESSO-CHOCOLATE BUNDT CAKE WITH SALTED CARAMEL GLAZE
From thesushiholic.com
COFFEE CAKE WITH ESPRESSO GLAZE AND AZÉLIA CHOCOLATE …
From valrhona-chocolate.com
RECIPE FOR CHOCOLATE GANACHE CAKE - THERESCIPES.INFO
From therecipes.info
ESPRESSO-CHOCOLATE BUNDT CAKE WITH SALTED CARAMEL GLAZE
From purewow.com
CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE
From bigoven.com
ESPRESSO CHOCOLATE BUNDT CAKE WITH KAHLUA GLAZE - ROSE WIFE
From therosewife.com
EASY CHOCOLATE ESPRESSO SHEET CAKE COOKIES RECIPE
From practicallyhomemade.com
CHOCOLATE ESPRESSO CAKE - THE COOCOO COOK
From coocoocook.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