CHOCOLATE ESPRESSO FUDGE CAKE
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
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
ESPRESSO BROWNIES WITH MOCHA GANACHE
Steps:
- Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
- For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
- For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.
ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE
Provided by Dan Langan
Categories dessert
Time 25m
Yield 6 1/2 cups (enough to fill and frost an 8-inch cake)
Number Of Ingredients 5
Steps:
- Place your chopped chocolate into the bowl of your stand mixer.
- Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
- Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. Allow your ganache to cool until the outer edge of the ganache is a spreadable consistency; the center of the ganache may still be a bit loose.
- Fit your stand mixer with the whip attachment and whip the ganache on medium-high speed until the ganache lightens in color, 2 to 3 minutes. Don't over whip or you run the risk of breaking your ganache. Use immediately as a filling or frosting.
- Once the whipped ganache sets up it can be rewarmed in the microwave in 20 second bursts. Rewarmed ganache can be re-whipped or poured.
DARK-CHOCOLATE CAKE WITH GANACHE FROSTING
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
- Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
- Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
Nutrition Facts : Calories 576 g, Fat 41 g, Fiber 4 g, Protein 7 g
ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE
Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
- Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
- Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
- On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
- Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
- Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
- Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
- Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
- Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
- Frost each cupcake with the white chocolate frosting.
- Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
- The ganache can be made several days ahead and kept refrigerated.
- The frosting can be made a day ahead and stored at room temperature.
- For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
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DEVIL’S FOOD BUNDT CAKE WITH CHOCOLATE ESPRESSO GANACHE
From foodiecrush.com
4.5/5 (13)Category DessertCuisine AmericanEstimated Reading Time 7 mins
- Preheat oven to 350 degrees F. Grease a non-stick bundt pan with butter then coat with a light dusting of flour, getting into all of the crevices. Shake out excess flour and set aside.
- Place unsweetened chocolate squares in a large ziploc bag, seal bag then firmly but gently pound chocolate into chunks with the flat edge of a meat tenderizer. Remove from bag and place in a small bowl with the dutch-processed cocoa and pour boiling water over chocolate. Mix well to combine and set aside. In a large bowl or on a piece of parchment paper, sift the flours, baking soda and salt and set aside.
- In the bowl of a stand mixer, beat the butter on high speed until creamy, about 1 minute. Add brown sugar and cream for another 2-3 minutes or until light and fluffy. Scrape sides of mixing bowl. At medium-high speed, add eggs one at a time, mixing for about 30 seconds in between each addition. Scrape sides of bowl again then add sour cream and vanilla and beat for another 30 seconds or until incorporated. With the mixer on low speed, add ⅓ of the flour mixture, then add half of the chocolate mixture and mix to combine. Repeat ending with the flour mixture being careful not to overbeat. Remove the bowl from the mixer, scrape sides and mix well by hand until incorporated.
- Pour the batter into the bundt pan, evening out the top of the batter. Bake on the middle rack for 40-50 minutes or until a skewer or toothpick comes out clean. Remove from oven, rest in pan for 10 minutes then invert onto a cooling rack and cool completely.
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- Preheat the oven to 350°F and generously spray three 8- or 9-inch round cake pans (or you can do this with one cake pan, baking one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, eggs, vanilla and sour cream and beat on medium speed until creamy and free of lumps.
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