Chocolate Espresso Fudge Cake Recipes

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CHOCOLATE ESPRESSO FUDGE



Chocolate Espresso Fudge image

The taste of espresso coffee combined with creamy rich chocolate and crunchy toasted pecans-are you hungry yet?

Provided by Sharon123

Categories     Candy

Time 20m

Yield 64 pieces

Number Of Ingredients 7

16 ounces semisweet chocolate, chopped
3 cups miniature marshmallows
3 tablespoons instant espresso coffee powder
2 cups sugar
1 (12 ounce) can evaporated milk
1/2 cup unsalted butter, cut up
2 cups toasted pecan halves, coarsely chopped

Steps:

  • Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
  • Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
  • Note:.
  • To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!

CHOCOLATE ESPRESSO FUDGE CAKE



Chocolate Espresso Fudge Cake image

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

1 3/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar
3/4 cup unsweetened alkalized cocoa powder
1 tablespoon baking powder
1 cup unsalted butter, at room temperature (2 sticks)
1 cup water, hot
3 large eggs, at room temperature
1 teaspoon espresso powder (such as Medaglia d'Oro)
3 tablespoons hot water
16 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
12 ounces semisweet chocolate, finely chopped
1 1/2 cups heavy cream
2 tablespoons corn syrup
1/3 cup unsweetened alkalized cocoa powder
1 teaspoon espresso powder (such as Medaglia d'Oro)
1/3 cup granulated sugar
1/4 cup milk
1/4 cup light corn syrup
4 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract
to taste candied violet (optional)

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

FABULOUS FUDGE CHOCOLATE CAKE



Fabulous Fudge Chocolate Cake image

This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!

Provided by Charmaine Brooks

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 14

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup butter
2 ½ cups packed brown sugar
3 eggs
1 ½ teaspoons vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
1 cup sour cream
1 cup boiling water
½ cup butter
1 cup packed brown sugar
¼ cup milk
1 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift together the flour, baking soda and salt. Set aside.
  • In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
  • Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
  • Bake in a greased 9 X 13 inch pan for 35 minutes.
  • Let cool 10 minutes before icing.
  • To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 g

ESPRESSO-CHOCOLATE FUDGE



Espresso-Chocolate Fudge image

Categories     Candy     Coffee     Chocolate     Dessert     Winter     Edible Gift     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 30 pieces

Number Of Ingredients 12

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
1/2 cup water
2 tablespoons instant espresso powder
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
2 ounces good-quality white chocolate (such as Lindt or Baker's)
30 espresso beans

Steps:

  • Line 8-inch square glass baking dish with aluminum foil, overlapping sides. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl. Mix water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves, brushing down sides of pan occasionally with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.
  • Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes. Transfer the fudge mixture to prepared baking dish. Smooth top of fudge in pan with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
  • Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler over simmering water. Using fork, drizzle white chocolate decoratively over fudge. Press 1 espresso bean onto top of each piece of fudge. Place fudge in candy cups. Refrigerate fudge until white chocolate sets, about 20 minutes. (Fudge can be prepared week ahead. Store in airtight container in refrigerator. Bring fudge to room temperature before serving.)

CHOCOLATE ESPRESSO LAVA CAKE



Chocolate Espresso Lava Cake image

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

1 package chocolate fudge cake mix (regular size)
1 tablespoon instant espresso powder
3 cups 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup semisweet chocolate chips
1 cup white baking chips

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.

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Top Asked Questions

How do you make dark chocolate fudge cake mix?
Buttermilk dark chocolate fudge cake mix flavored with espresso, frosted with a cocoa espresso cream-cheese frosting. Preheat oven to 350°F. Grease 2, 9" cake pans with veg shortening and line with parchment paper. Coat shortening with cocoa powder. Whisk together Cake Mix, espresso powder and salt.
How do you make espresso cake mix at home?
Preheat oven to 350°F. Grease 2, 9" cake pans with veg shortening and line with parchment paper. Coat shortening with cocoa powder. Whisk together Cake Mix, espresso powder and salt. Whisk eggs, stir in buttermilk, vanilla and vegetable oil. Using a hand mixer incorporate wet ingredients to dry ingredients, until well blended. Add boiling water.
What is this chocolate banana cake with espresso Fudge frosting?
Chocolate Banana Cake with Espresso Fudge Frosting February 3, 2021by Ashley Manila55 Comments This Extra Moist Chocolate Banana Cake is topped with Espresso Chocolate Ganache! Baked in a loaf pan, this is a great snacking cake! A great recipe for the when you have ripe bananas and want to bake something other than banana bread!
How do you make a chocolate cake?
Preheat the oven to 350 degrees F. Prepare two cake pans with baking spray and line the bottom with parchment paper. In a large mixing bowl combine the flour, sugar, baking soda, salt, and cacao powder, whisk to incorporate.

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