Pattys Cake With Espresso Caramel Sauce Recipes

ESPRESSO CAKE WITH TUSCAN LIQUOR BUTTERCREAM AND CARAMEL GLASS

Steps:

• For the espresso cake: Place a rack in the center of the oven and preheat the oven to 375 degrees F. Line two 8-inch round cake pans with parchment paper and grease with nonstick cooking spray.
• In the bowl of an electric mixer, combine the cake mix, oil, vanilla liquor, espresso powder, vanilla extract, salt, eggs and 1 cup water. Beat on low speed for 30 seconds, and then on medium speed for 2 minutes, scraping the bowl with a spatula occasionally. Pour the batter evenly into the cake pans and smooth the tops with a spatula.
• Bake until a toothpick inserted into the center of the cakes comes out clean, 28 to 30 minutes. Cool the cakes for 20 minutes in the pans, then turn the cakes out onto a wire rack to cool completely, about 1 hour.
• For the caramel glass: Line a baking sheet with a silicone baking mat. Place the granulated sugar and vanilla liquor in a small saucepan and cook, without stirring, until the mixture is a deep amber color, about 5 minutes. Pour the caramel onto the prepared baking sheet and allow to cool to room temperature. Once cooled, break into shards.
• For the Tuscan buttercream: Place the butter in the bowl of a stand mixer and beat with the paddle attachment until light and smooth, about 1 minute. Add the powdered sugar, vanilla liquor, vanilla extract and salt and beat on low until combined, about 30 seconds; increase the speed to medium and beat until fluffy, about 2 minutes.
• Assembly: Place one of the cakes flat-side up on a cake stand, leveling the top of the cake with a serrated knife if necessary. Using a spatula, spread 1/4 cup of the buttercream evenly over the cake, leaving a 1/2-inch border. Place the other cake layer on top and frost the entire cake with the remaining buttercream, using the tip of the spatula to make decorative swirls in the buttercream. Press the chopped espresso beans around the outside of the cake and garnish the top with caramel glass.

VANILLA CARAMEL ESPRESSO FRAPPE CAKE

Steps:

• Dissolve espresso powder in a bowl with 2 tablespoons hot water.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
• Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
• Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
• Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
• Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
• Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
• Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
• Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.

APPLE CAKE WITH CARAMEL SAUCE

Steps:

• Heat oven to 350°F
• Grease and flour 13x9-inch baking pan; set aside.
• Combine flour, whole wheat flour, sugar, 3/4 cup brown sugar, cinnamon, baking powder, salt, nutmeg, baking soda and curry powder in large bowl.
• Add melted butter, water, eggs and 2 teaspoons vanilla.
• Beat at medium speed, scraping bowl often, until well mixed.
• Stir in apples and walnuts by hand.
• Spread into prepared pan.
• Bake for 40 to 45 minutes or until top springs back when touched lightly in center.
• Cool completely.
• Just before serving, combine 3/4 cup brown sugar, whipping cream and butter in 1-quart saucepan.
• Cook over medium heat, stirring constantly, until sugar is dissolved (3 to 4 minutes).
• Stir in vanilla.
• Drizzle sauce over each piece of cake.
• Dollop with whipped cream, if desired.
• Note:
• Curry powder is used to intensify the apple flavor.

PATTI'S CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Blend cake mix, 1 cup milk, 1/2 cup butter, eggs, and 2 tablespoons vanilla extract in a blender until batter is smooth, about 3 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
• Heat 1/2 cup butter, light brown sugar, and dark brown sugar in a saucepan; bring to a boil. Add 1/4 cup milk and 1 teaspoon vanilla extract and return to a boil. Remove saucepan from heat and spoon confectioners' sugar, about 2 tablespoons at a time, into mixture using a wooden spoon, stirring after each addition until frosting is smooth. Spread frosting over cake.

STRACCIATELLA TORTONI CAKE WITH ESPRESSO FUDGE SAUCE

Steps:

• Make crust:
• Butter a 9- by 5-inch loaf pan and line bottom and short sides with a strip of parchment paper, leaving 4 inches of overhang on each end.
• Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan. Freeze until firm, about 30 minutes.
• Make tortoni filling:
• Beat egg whites with sugar, cream of tartar, and 1/8 tsp salt in a large metal bowl set over a large saucepan of simmering water using a handheld mixer at medium-high speed until whites hold soft peaks and an instant-read thermometer registers 170°F, about 7 minutes.
• Remove bowl from pan and continue to beat meringue until it just holds stiff peaks, about 2 minutes.
• Beat cream with Amaretto in another bowl at medium speed using cleaned beaters until it just holds stiff peaks. Fold in half of meringue gently but thoroughly. Fold in remaining meringue along with chocolate. Spoon over crust, smoothing top with offset spatula. Sprinkle with almonds. Freeze, uncovered, until firm, about 3 hours.
• Make sauce:
• Bring cream, corn syrup, brown sugar, espresso powder, cocoa, 1/8 tsp salt, and half of chopped chocolate to a boil in a small heavy saucepan over medium heat, stirring until chocolate is melted. Reduce heat and cook at a slow boil, stirring occasionally, 5 minutes. Remove from heat. Stir in vanilla and remaining chocolate until smooth. Cool to warm.
• To serve:
• Dip bottom of loaf pan in 1 inch warm water in a roasting pan 10 seconds, then lift tortoni out of pan using parchment paper. Transfer to a platter. Peel paper from tortoni.
• Let stand 5 minutes to soften slightly. Cut into 6 triangular wedges. Thin sauce with additional cream if necessary and serve with tortoni.

FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
• For caramel sauce:
• Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
• Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

PATTY'S CAKE WITH ESPRESSO-CARAMEL SAUCE

Steps:

• Grease and flour 2 81/2 by 41/2 inch loaf pans.
• Put the chocolate, butter and coffee in a large heavy saucepan.
• Place over low heat, stirring constantly until chocolate is melted, then stir vigorously until mixture is smooth and blended.
• Set aside to cool for 10 mins, then beat in the bourbon eggs and vanilla.
• Sift dry ingredients and beat into the chocolate mixture until well blended.
• Divide batter between pans and bake in a 275* oven for 50 mins, until a wooden skewer comes out clean.
• Cool in pans for 15 mins, then turn out onto racks to cool completely. Serve with whipped cream, creme fraiche or Expresso Caramel Sauce.
• "Espresso caramel sauce.".
• Whisk the sugar into water and pour into heavy bottom saucepan.
• Stir over med heat until sugar is dissolved, increase heat and bring to a boil. Do not stir, but wash down sides of pan frequently with a brush dipped in water.
• Meanwhile heat the cream to a simmer in another pan.
• When sugar begins to caramelize, lift pan carefully and swirl mixture to even caramelization.
• Boil until syrup is a beautiful brown color, about 3-4 mins.Remove from heat and set pan in sink.
• Slowly pour cream into the syrup , whisking to combine. Be Careful as it may splatter.!
• Stir in espresso and stir until smooth.
• If mixture starts to harden, return to low heat and whisk until dissolved.