Express Chocolate Espresso Bundt Cake Recipes

ESPRESSO CHOCOLATE CAKE

Espresso Chocolate Cake image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 13

Ingredients

2 sticks (1 cup) unsalted butter, softened, plus additional for the pans
2 2/3 cups all-purpose flour, plus additional for the pans
3 cups packed brown sugar
4 large eggs
2 tablespoons instant espresso
1 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
2 cups (4 sticks) unsalted butter
1 pound vegetable shortening
2 tablespoons clear vanilla extract
10 cups confectioners' sugar

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.

EXPRESS CHOCOLATE ESPRESSO BUNDT CAKE

Express Chocolate Espresso Bundt Cake image

Make and share this Express Chocolate Espresso Bundt Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) box devil's food cake mix
1 (3 1/2 ounce) box instant chocolate pudding mix
4 eggs
1/2 cup strongly brewed coffee
1/2 cup vegetable oil
1 cup plain yogurt or 1 cup sour cream
1/4 cup cocoa powder
2 teaspoons instant espresso powder
3/4 cup powdered sugar
3 tablespoons strongly brewed coffee
2 teaspoons instant espresso powder

Steps:

Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
Add cake mix and pudding mix to a bowl; mix for 30 seconds on low speed.
Add the remaining ingredients; mix at medium speed for 4 minutes; pour batter into pan.
Bake for 50-60 minutes or until a pick comes out clean.
Let cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
The glaze: combine the powdered sugar, coffee, and espresso powder in a small bowl; beat until smooth.
If glaze is not pourable, add a bit more coffee; if it is too thin, add a little more powdered sugar.
Brush or spoon the glaze over the cake while it is still warm.

Nutrition Facts : Calories 438.3, Fat 22.1, SaturatedFat 4.5, Cholesterol 87.8, Sodium 603, Carbohydrate 57.7, Fiber 2.3, Sugar 34.8, Protein 7.1

DOUBLE CHOCOLATE ESPRESSO POUND CAKE

Double Chocolate Espresso Pound Cake image

Two of my biggest loves in life-chocolate and coffee-come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. -Rachel Bernhard Seis, Taste of Home Senior Editor

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

5 ounces milk chocolate, chopped
1/4 cup brewed espresso
1 cup butter, softened
3 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
1 cup (6 ounces) dark chocolate chips
FROSTING:
1/4 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
3 teaspoons vanilla extract
1/2 teaspoon salt

Steps:

In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

Nutrition Facts : Calories 573 calories, Fat 22g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 91g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.

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