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.
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.
CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
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 LAVA CAKE
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
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.
COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING
Provided by Abigail Johnson Dodge
Categories Cake Coffee Chocolate Egg Dessert Bake Valentine's Day Birthday Shower Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
- Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
- Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
- For frosting:
- Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
- Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
- Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
CHOCOLATE LAYER CAKE
This is the best chocolate layer cake recipe I have found yet! Give it a try!
Provided by CulwellKids
Categories Chocolate Cake
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
- Stir flour, sugar, baking soda, and salt together in a large bowl.
- Combine water, oil, butter, and cocoa powder in a medium saucepan; bring to a boil, stirring constantly. Pour over the dry ingredients and stir just until smooth.
- Whisk buttermilk, eggs, and vanilla together in a small bowl. Add to the batter and stir to combine. Pour into the prepared cake pans.
- Bake in preheated oven for until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Let cake cool completely before icing with your favorite icing!
Nutrition Facts : Calories 374.7 calories, Carbohydrate 50.8 g, Cholesterol 51.7 mg, Fat 18.2 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 226.6 mg, Sugar 34 g
More about "chocolate espresso layer cake recipes"
CHOCOLATE ESPRESSO LAYER CAKE - WITH TWO SPOONS
From withtwospoons.com
Servings 1Estimated Reading Time 3 minsCategory CakeTotal Time 2 hrs 5 mins
- Butter two 8 inch round cake pans. Line with parchment paper and then butter the paper. Lightly flour both pans and set aside.
- Melt the chocolate gently in the microwave, in 30 second intervals. Set aside to cool for a few minutes.
- On the plate or stand of your choice, place one of the cake layers flat side up. Apply a layer of frosting to the top and add the second cake layer.
PROOF BAKERY'S CHOCOLATE ESPRESSO LAYER CAKE RECIPE - LOS …
From latimes.com
Servings 8-12Estimated Reading Time 7 minsCategory DESSERTS, BAKE, STOVETOPTotal Time 2 hrs
- Heat the oven to 350 degrees. Place the racks in the upper and lower thirds of the oven. Grease 3 (8-inch) round cake pans, and line the bottom of each with a round of parchment paper.
- In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, mixing until each is incorporated. Add the vanilla and mix to combine. Beginning and ending with the dry ingredients, add the flour mixture and coffee separately, a little at a time, and blending well after each addition.
- Divide the batter among the prepared cake pans and place in the oven. Bake the cake layers until each is puffed and set, and a skewer comes out clean, 30 to 40 minutes, rotating halfway through for even baking.
EASY CHOCOLATE AND ESPRESSO LAYER CAKE - PERFECT BREW
From perfectbrew.com
Cuisine ItalianCategory DessertServings 10Total Time 50 mins
CHOCOLATE ESPRESSO CAKE WITH ESPRESSO FROSTING - THE …
From thenovicechefblog.com
5 INGREDIENT ESPRESSO CHOCOLATE TRUFFLES - THERESCIPES.INFO
From therecipes.info
CHOCOLATE ESPRESSO LAYER CAKE RECIPE - SAVORY SIMPLE
From pinterest.ca
TRIPLE CHOCOLATE ESPRESSO MOUSSE CAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
CHOCOLATE ESPRESSO CAKE - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
CHOCOLATE ESPRESSO OMBRE LAYER CAKE ~ BARLEY & SAGE
From barleyandsage.com
CHOCOLATE ESPRESSO LAYER CAKE | DIXIE CRYSTALS
From dixiecrystals.com
ESPRESSO LAYER CAKE | MY CAKE SCHOOL
From mycakeschool.com
CHOCOLATE ESPRESSO LAYER CAKE RECIPE - SAVORY SIMPLE
From savorysimple.net
CHOCOLATE ESPRESSO CAKE LAYERS - THE TOUGH COOKIE
From thetoughcookie.com
CHOCOLATE ESPRESSO LAYER CAKE - SAVORING ITALY
From savoringitaly.com
ESPRESSO CHOCOLATE CHIP CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE COFFEE CAKE - THE FIRST YEAR
From thefirstyearblog.com
CHOCOLATE ESPRESSO CAKE - I AM BAKER
From iambaker.net
COFFEE LAYER CAKE (ESPRESSO CAKE) - THE FLAVOR BENDER
From theflavorbender.com
TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LAYERED CHOCOLATE ESPRESSO CHEESECAKE DESSERT (NO BAKE)
From willcookforsmiles.com
EASY AND TASTY CHOCOLATE ESPRESSO CAKE RECIPE
From melodyofcake.com
CHOCOLATE ESPRESSO CAKE RECIPE - SO DECADENT! - PIP AND …
From pipandebby.com
CHOCOLATE ESPRESSO LAYER CAKE - THERESCIPES.INFO
From therecipes.info
CHOCOLATE ESPRESSO LAYER CAKE | IMPERIAL SUGAR
From imperialsugar.com
ESPRESSO CHOCOLATE MOUSSE CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
CHOCOLATE ESPRESSO CAKE - THE COOCOO COOK
From coocoocook.com
DOUBLE-CHOCOLATE ESPRESSO CAKE RECIPE - CHATELAINE.COM
From chatelaine.com
CHOCOLATE ESPRESSO LAYER CAKE - DEVILS FOOD CAKE - STEVE'S …
From steves-kitchen.com
CHOCOLATE ESPRESSO LAYER CAKE – DEVILS FOOD CAKE
From bigoven.com
10 BEST DARK CHOCOLATE ESPRESSO CAKE RECIPES | YUMMLY
From yummly.com
COFFEE LAYER CAKE WITH VANILLA ESPRESSO BUTTERCREAM
From sugarandsparrow.com
15 CHOCOLATE LAYER CAKE RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE ESPRESSO LAYER CAKE RECIPE - SAVORY SIMPLE
From pinterest.ca
CHOCOLATE ESPRESSO CAKE WITH SILKY ESPRESSO BUTTERCREAM - BONNI …
From bonnibakery.com
CHOCOLATE ESPRESSO LAYER CAKE | DIXIE CRYSTALS | RECIPE | CHOCOLATE ...
From pinterest.com
CHOCOLATE ESPRESSO LAYER CAKE – EAT MORE CHOCOLATE
From eatmorechocolate.com
CHOCOLATE ESPRESSO POUND CAKE - COOKIES AND CUPS
From cookiesandcups.com
CHOCOLATE ESPRESSO SHEET CAKE - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
CHOCOLATE CARAMEL DRIP CAKE - CAKE RECIPES - MINDYCAKE
From mindycake.com
CHOCOLATE CAKE WITH ESPRESSO BUTTERCREAM - THE VANILLA BEAN BLOG
From thevanillabeanblog.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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #oven #dinner-party #holiday-event #cakes #chocolate #brunch #to-go #equipment
You'll also love