Espresso Cream Cake Recipes

ESPRESSO CREAM CAKE

Steps:

• In a large bowl, dissolve espresso powder in water; cool. Stir in cheese., In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream., Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM

Steps:

• Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.

SIMPLE ESPRESSO CAKE

Steps:

• Place a large pot filled with 200 ml or 1 cup of water over medium-low heat. Place a large heatproof bowl over the pot. Add eggs, sugar, salt, and vanilla essence to the bowl. Using an electric mixer, beat the mixture for about 5 - 8 minutes or until tripled in size and pale.
• Remove the egg mixture from the heat. While mixing with an electric mixer, start adding warm, freshly brewed espresso coffee and melted butter. Mix to combine, then add flour, unsweetened cacao powder, and baking powder. Mix until combined, then gently stir everything using a spatula.
• Grease a 20 cm / 8-inch springform cake pan. Brush with butter generously on the entire inside of the pan. Cut a piece of baking paper to fit the bottom of the pan and place it on the bottom of your greased cake pan. Pour the cake mixture into your prepared cake pan. Place in the preheated oven. Bake for 45 - 50 minutes at 170 °C / 340 °F.
• Place a large pot filled with 200 ml or 1 cup of water over medium-low heat. Place a large heatproof bowl over the pot. Add egg whites and sugar to a bowl. While regularly whisking with a whisk, cook the mixture until it will be hot on touch and it reaches 55 - 60 °C or 130 - 140 °F. It will take approx. 10 - 12 minutes. Remove the egg whites from the heat and mix into a thick meringue. Mix with an electric mixer for approx. 10 minutes. The meringue will start to cool. When it reaches room temperature, start adding cold butter cubes while constantly mixing with an electric mixer. Only add the next cube of butter once the previous one has been completely incorporated. Now add the cold espresso coffee. Mix until the mixture becomes smooth and creamy. The mixture will separate while mixing, but do not stop mixing. Continue mixing at the highest speed until creamy and smooth.
• Turn the baked sponge cake upside-down on a wire rack to cool completely. The cake will flatten. When the sponge cake is cold, spread the espresso buttercream on top. Optionally sprinkle with hazelnut crocant. Slice and serve.

ESPRESSO PASTRY CREAM

Steps:

• In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean pod and seeds, and salt. Cook over medium heat until mixture comes to a simmer. Whisk in espresso powder.
• In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into the egg-yolk mixture. Pour mixture back into saucepan, whisking constantly, and cook over medium heat, whisking, until it thickens and comes to a boil. Let boil for 2 minutes.
• Remove from heat; add butter and stir until melted. Strain through a sieve into a bowl. Press a sheet of plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Just before using, whisk pastry cream until smooth. Whisk cream until soft peaks form; fold into pastry cream.

BITTERSWEET CHOCOLATE CAKES WITH ESPRESSO CREAM

Steps:

• Make cakes:
• Preheat oven to 375°F and generously butter muffin cups.
• Melt chocolate and butter in a metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and add brown sugar and vanilla, whisking until smooth. Add flour and salt, whisking until just combined, then add eggs 1 at a time, whisking after each addition.
• Divide batter among muffin cups and bake in middle of oven until a tester comes out with crumbs adhering, 12 to 15 minutes. Invert cakes onto a rack and cool 5 minutes.
• Make espresso cream while cakes cool:
• Beat cream with espresso powder and sugar in a bowl with an electric mixer until it just holds stiff peaks.
• Serve 6 cakes topped with cream.

ESPRESSO FILLING

Steps:

• In a small bowl, mix espresso powder and water until smooth; cool. In a large bowl, beat the mascarpone cheese, confectioners' sugar, cream, vanilla and espresso mixture on medium speed until creamy and slightly thickened (do not overmix). Spread between cake layers.

COFFEE AND CREAM COFFEE CAKE

Steps:

• Make the streusel: In a medium bowl, stir the flour, oats, brown sugar, espresso powder, baking powder and salt to combine. Cut the butter into tablespoon portions and drop it into the bowl. Mix with your hands or a pastry cutter until the mixture is thoroughly combined and comes together to form large clumps; set aside.
• Make the cream cheese filling: In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and granulated sugar on medium speed until well combined, about 2 minutes. Scrape the bowl well, then add the egg and mix until fully incorporated. Transfer filling to a medium bowl and clean out the mixing bowl.
• Make the coffee cake: Heat the oven to 350 degrees. Lightly grease a 9-inch springform pan with nonstick spray. Line the edge of the pan with 2 strips of parchment paper cut to the height and diameter of the ring, then spray the ring again. (This helps prevent the cake from sticking and makes it easier to unmold.) Place it on a parchment-lined baking sheet.
• In a medium bowl, whisk the flour, espresso powder, baking powder, baking soda, cinnamon and salt to combine. In the bowl of an electric mixer fitted with the paddle attachment (or in a medium bowl using a hand mixer), cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, and mix, scraping the bowl well after each is incorporated. Add the vanilla and mix to combine.
• Add about one-third of the flour mixture to the wet ingredients and mix on low speed to combine. With the mixer running, gradually pour the coffee into the mixture in a slow, steady stream, mixing until fully incorporated.
• Add half of the remaining flour mixture and mix on low speed to combine. Add the sour cream and mix to combine, then add the remaining flour mixture and mix until fully incorporated. Scrape the sides and bottom of the bowl well to ensure the mixture is homogenous.
• Pour half of the batter into the prepared pan, then sprinkle half of the streusel over the surface of the batter. Dollop the cream cheese mixture by the heaping tablespoons all over the surface of the batter, keeping it about an inch away from the sides. Spoon it over as evenly as you can, but don't try to spread it once it's on top of the batter.
• Pour the remaining batter over the cream cheese and gently spread into an even layer. Sprinkle the remaining streusel on top. Transfer to the oven and bake until the cake springs back slightly in the center when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs, checking it at about 1 hour and 20 minutes, then baking another 10 minutes if necessary. If your streusel is becoming too dark before the cake is done, loosely cover it with foil.
• Run a thin knife around the outside edge of the parchment paper ring to loosen it from the edge of the pan. Cool the cake for 20 to 30 minutes inside the pan, then remove the outer ring of the pan and the parchment paper and let cool completely. If desired, gently loosen the cake from the base and transfer to a platter, or simply leave it on the base to serve. Garnish with confectioners' sugar just before serving.

ESPRESSO LAYER CAKE

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.
• In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.
• In another bowl or measuring cup, combine the sour cream, milk, instant espresso granules, and vanilla.
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).
• Mix until combined and smooth, do not mix above medium speed or over-mix.
• Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.
• Put the mixing bowl and whisk attachment (or beaters of hand mixer) in the freezer for 15 minutes or in the refrigerator for 30 minutes.
• Stir the hot water into the espresso powder until dissolved.
• In the chilled bowl, add the heavy cream, dissolved espresso, vanilla and confectioners sugar.
• Begin mixing on low speed gradually increasing to medium high speed. Watch closely as the mixture begins to thicken. Mix until soft peaks form. This will happen in 1 to 2 minutes so don't walk away from your stand mixer.
• Refrigerate until ready to add filling to cake layers
• Dissolve espresso powder in the 2 teaspoons hot water, set aside
• In the bowl of your mixer, mix the softened butter until smooth
• Slowly add the powdered sugar along with the cream, vanilla and dissolved espresso powder and salt.
• Mix on medium speed until well blended and fluffy. It will increase in volume as you mix and more air is incorporated into the buttercream. The buttercream should be soft and easily spreadable. Add more liquid if needed to reach this consistency.

ESPRESSO CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour an 8-inch square baking pan.
• To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
• Dissolve the instant espresso in milk.
• Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
• Remove 1 cup of frosting from bowl and set aside.
• To prepare your cake: Using a mixer (on low speed!!) add eggs to remaining frosting in mixing bowl.
• Add vanilla and beat until blended.
• In small bowl, combine flour, baking powder and salt.
• Dissolve espresso granules in milk.
• Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
• Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
• Cool cake for 10 minutes and remove from pan.
• Cool cake completely.
• Place cake on serving plate.
• Spread sides and top of cake with frosting that was set aside.
• Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
• ENJOY!

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM

Steps:

• Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
• Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
• Whisk in dry ingredients.
• Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
• Cover and refrigerate for several hours.
• Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
• Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
• Cool cakes for five minutes and serve hot, topped with the whipped cream.