Chocolate Espresso Icing Recipes

CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING

Chocolate and Espresso Layer Cake with Peanut Butter Icing image

Provided by Damaris Phillips

Categories dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
3/4 cup buttermilk
3/4 cup espresso, warm
1/4 cup unrefined coconut oil, warmed
1 tablespoon vanilla extract
2 large eggs
12 ounces cream cheese, room temperature
4 ounces (1 stick) butter, room temperature
2/3 cup creamy peanut butter
3 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup roughly chopped darkly roasted salted peanuts, for garnish

Steps:

For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.

CHOCOLATE ESPRESSO ICING

Chocolate Espresso Icing image

The perfect icing for my Chocolate Espresso Brownies. Quick and easy to prepare. For the espresso powder I use Nescafe Clasico Instant Coffee. And for the buttermilk I use 1 tablespoon of white vinegar to 1 cup of milk. The best when you need a big chocolate fix...

Provided by Chad and Kim Cooking

Categories Dessert

Time 5m

Yield 1 jellyroll pan

Number Of Ingredients 6

Ingredients

6 tablespoons butter
1/3 cup buttermilk
1/4 cup cocoa
1 tablespoon espresso powder
16 ounces confectioners' sugar
1 teaspoon vanilla extract

Steps:

In a medium pot, combine butter, buttermilk, cocoa and espresso powder; bring to a boil. Add confectioners sugar and vanilla, mixing until smooth. Pour over warm Chocolate Espresso Icing.

Nutrition Facts : Calories 2506.6, Fat 72.3, SaturatedFat 44.3, Cholesterol 186.4, Sodium 582.3, Carbohydrate 469.4, Fiber 4, Sugar 448.6, Protein 7.8

CHOCOLATE/ESPRESSO POUR ICING

Chocolate/Espresso Pour Icing image

This cake icing is perfect for a 9x13 inch cake left in the pan. It is rich with chocolate flavor and married with one of chocolate's natural partners, espresso. I added instant espresso powder to the milk called for in the recipe, but I suppose if you wanted to omit the milk, you could just add the equivalent of freshly brewed espresso with it's exquisite crema. Or even go total latte.Getting the espresso flavor in there is the key.

Provided by Citruholic

Categories Candy

Time 15m

Yield 1 9x13 sheet pan cake, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup unsalted butter
1 pinch kosher salt
3 tablespoons cocoa powder (use your best, Dutch-processed is best)
1 tablespoon instant espresso powder
6 tablespoons whole milk
1 (4 cup) box powdered sugar
1 teaspoon vanilla
1 cup nuts (pecans, walnuts, but toast them first) (optional)

Steps:

Place unsalted butter, salt, cocoa powder, espresso powder dissolved in whole milk (or omit milk and go entirely with 6 tablespoons of freshly brewed espresso or 6 tablespoons of freshly brewed, unsweetened latte).
Combine in a medium saucepan over medium heat and bring to a boil.
When reaching a boil, immediately remove from heat and add vanilla and powdered sugar and nuts. Whisk into smooth paste. Pour immediately over warm cake, Let set. Doesn't take long. Enjoy.

Nutrition Facts : Calories 2797.2, Fat 97.7, SaturatedFat 61.4, Cholesterol 253, Sodium 204.4, Carbohydrate 493.8, Fiber 5.4, Sugar 475.6, Protein 7.7

CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY

Chocolate Espresso Soufflés Recipe by Tasty image

Here's what you need: butter, chocolate, espresso powder, water, egg yolk, icing sugar, egg white, caster sugar, butter, cocoa powder

Provided by Ellie Holland

Categories Desserts

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter, melted
½ cup chocolate, melted
1 teaspoon espresso powder
1 tablespoon water
1 egg yolk
1 tablespoon icing sugar
1 egg white
2 tablespoons caster sugar
butter, softened, for greasing
cocoa powder, for dusting

Steps:

Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
Stir in the espresso powder, followed by the water.
Stir in the egg yolk.
Add in icing sugar. Stir until combined and smooth.
In a separate bowl, whisk the egg white until soft peaks form.
Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
Quickly pour the mixture into the prepared espresso cups or ramekins.
Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
Bake for 15 minutes.
Dust with a little cocoa powder and serve immediately.
Enjoy!

Nutrition Facts : Calories 466 calories, Carbohydrate 38 grams, Fat 29 grams, Fiber 1 gram, Protein 11 grams, Sugar 35 grams

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