In a medium sized bowl whisk together the flour, cocoa powder, instant espresso and salt, set aside. Thanks for stopping by! Cool in the pan completely. In a medium … Once combined, turn the mixer up to high speed for about a minute. This Chocolate Espresso Layer Cake is one of the most popular cakes on my blog! 1 teaspoon very hot water Oh and Congratulations to Sheena of the blog, The Hungry Panda. While they were out and I was with the babysitter I attempted my first cake. I haven't tried this substitution, but let me know if you give it a try. In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks at medium speed until they become lemon colored and ribbon like when beaters are lifted, about 5 minutes. 1 cup water. In a medium bowl, cream the butter and … 3/4 cup milk Mix … Four layers of dark chocolate cake frosted with espresso Swiss buttercream, all topped with melted dark chocolate. But one of the cakes would not leave my thoughts, it had me thinking about chocolate and espresso for days. If you are a Disney fan, you should check out Jennifer’s Instagram feed for all the latest Disney happenings. This is the ultimate espresso cake. They are easy, just bake in a 9x 13 pan and frost. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Once you try it, you’ll know why. In a standing mixer or using a bowl and hand blender, combine softened butter, confectioners sugar, milk, and cocoa powder. Sheet cakes seem to be having a moment right now. 12 ounces bittersweet chocolate , chopped (I used semisweet) - I used a hot knive to cut the slices. I was smitten with this cake at first glance and knew I had to make it immediately! ¾ tsp salt. I think this cake has a deep, rich, chocolate flavor yet not overpowering. You can divide batter into 2 8" cake pans if you wish to make a layer cake. 3 tsp baking soda. Invert cake again onto a large cutting board. 2 large eggs 1 cup heavy or whipping cream Set aside. I remember baking my first chocolate cake when I was probably 8 or 9 years old. Add another cake layer; spread top with remaining buttercream. In a small saucepan, heat cream and sugar over medium-high flame, stirring occasionally, until small bubbles appear around edge of pan. Apple Pound Cake was Pam’s favorite The only thing better, is to bake with them! ESPRESSO CHOCOLATE CHIP COOKIES. Okay, not immediately because Jessie posted it at almost 10 pm, but I did make it a couple of days later! Pour batter into the prepared pan. I hope this helps! - I used semisweet chocolate for the ganache. Set aside to cool. Butter a 9x13 pan and sprinkle with a bit of cocoa powder. Cool cake completely. Put one layer, cut side up, on a serving platter, and top with 1/2 cup of the espresso buttercream. 1. 1 ½ cups white fine sugar. The swiss meringue buttercream recipe is from Liv for Cake who has an awesome post and tutorial for making perfect buttercream if you want to check it out! Espresso buttercream ¾ cup of semi sweet chocolate chips 1 stick of butter ¾ cup icing sugar 1 tsp vanilla extract 1 tbsp espresso Chocolate shavings (optional) 1. 3/4 cup sugar Gradually add butter, 1 tablespoon at a time, until completely incorporated. 4. A stick of butter weighs 1/4 pound/4 ounces/110 grams. Frost the cake, and decorate with crushed chocolate covered espresso beans. I'm Cheri Liefeld, a Southern California cooking instructor and food lover.This is my home for recipes, dinner party ideas, travels and aunt adventures. 1 teaspoon baking soda 2 sticks unsalted butter , softened CHOCOLATE CAKE WITH MARSHMALLOW BUTTERCREAM. 2. Baking for others is still my love language. Instructions. We love to see what you're baking from MBA! Chocolate and coffee are two of my favorite flavors to put together. Preheat the oven to 350 degrees F. Grease and line two 6 inch cake pans with baking paper. Cool completely before frosting the … There is nothing more blissful than creating something for friends and family. Shift mixer to low speed; add hot water until blended. Deep dark chocolate that’s amplified with a hefty hit of espresso and topped with billows of marshmallow buttercream. The key is to whip a bit longer than you normally do. Lip Lab by Bite: the Latest Aunt Adventure », Beef Bourguignon is the ultimate comfort dish, per, A little spring baking...lemon cupcakes recipe com, It was Chopped and Cupcake Wars at our most recent, People, this is one of my favorite salads, a Leban, I promise, you will not regret making this salad t, Guittard Chocolate Cocoa Rouge Cocoa Powder Unsweetened, 1 cup unsalted butter, cut into pieces, with additional for buttering pan. Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. I love sending my niece and nephews home with treats for them to enjoy. Heat oven to 350º F.. The cake and buttercream layers are absolutely perfect! -Jamie. Niki adores her Carrot Cake Cream together the butter, brown sugar, and melted chocolate in your stand mixer, until well … Thanks! In a cup, dissolve espresso powder in hot water; beat into buttercream. Kudos! -Jamie. I used Hershey’s special dark cocoa, and a couple of teaspoons of instant espresso … I’m Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar. Blend in half of the sugar, then the cooled melted chocolate, … Place flour, granulated sugar, cocoa powder, brown sugar, baking soda and salt in … Before I get to the recipe for this fabulous cake, I first want to mention and link you to some (although I would love to list them all) of the other wonderful cakes my readers posted…, Peanut Butter Cake is Allie’s fave Grease 3 (8-inch) round cake pans, and line the bottom of each with a round of parchment paper. This is the old fashioned buttercream I love from my childhood. If you love chocolate, these Chocolate Raspberry Potpies are unbelievable. Add sugar and milk to cocoa mixture, adding 1 cup of sugar and 1 tablespoon of milk at a time. Beat butter on medium speed until very smooth. Learn how your comment data is processed. My question is that perhaps because the buttercream and ganache are rich and flavorful that it doesn't require a more intense chocolate flavored cake. Can i use unsweetened chocolate instead of bittersweet? Bake until toothpick comes out of the center clean, 20 to 25 minutes. A touch of espresso powder in brownies or chocolate cakes enhances the flavor of the chocolate, making it deeper, richer and more chocolatey. Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir. With a serrated knife, cut cake into equal thirds. Clearly, I missed a few ingredients and I vaguely remember it being hard as a rock. Cocoa powder: we use a fair amount of cocoa powder here a decadent chocolate … Beat in the eggs, one at a time, then stir in sour cream and vanilla. Preheat oven to 375°F. Use two large spatulas to transfer cake onto a serving plate. Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper. Just wondering about the intensity of the chocolate flavor in the cake. It is rich but not too sweet. Desserts. ½ cup cold brew coffee (if you don’t have coffee, just sub more water, the coffee just enhances the flavor of the chocolate!). Use an offset spatula to spread it evenly over the layer. Make this for Valentine’s Day and you will definitely impress your sweetie! Refrigerate cake until ganache sets, about 1 hour. Unsweetened chocolate will make the cake less sweet. Who doesn’t like to receive a gift handmade especially for them. 6 tablespoons canola oil This chocolate cake with mocha Swiss meringue buttercream is filled with a decadent espresso … It takes a little time and effort, but it is very much worth every minute! Posted on Published: February 7, 2010 Categories Buttercream Frosting, Cake, Chocolate, Coffee, Cookbooks, Cupcakes, Desserts, Ganache, Valentine's Day Desserts. This recipe originally appeared in the July 2004 edition of O Magazine and it may seriously be the absolute best cake I have ever made. Pour in the vanilla extract and espresso mixture and beat. Espresso Chocolate Cake. The flavors compliment each other perfectly, and the meringue buttercream … Add vanilla and espresso powder and mix until light and whipped in texture. I was excited to read every single comment; all of the cakes sounded divine and I will likely make many of them in the coming months! If ganache does not cover sides completely, pour any excess that has collected on the waxed paper back into bowl and spread again. Moist, rich vanilla cake layers infused with espresso and frosted with a light and fluffy whipped espresso chocolate ganache. Place cocoa and butter into the bowl of stand mixer and cream until smooth. In a cup, dissolve espresso powder in hot water; beat into buttercream. Repeat with two more layers and then top the cake with the remaining layer, cut side down. Dissolve espresso granules into 1 teaspoon hot water. Coconut Cake mentioned by Catey Hi, Pam! Chocolate Cremeux Cake with Espresso Buttercream. I have found when making chocolate cakes that when using only unsweetened cocoa powder it tends to have a lighter chocolate flavor versus when adding melted chocolate in the batter. 2 teaspoons instant espresso powder 8 1/2 oz (241g) 63% – 70% dark chocolate, chopped (such as Valrhona, Callebaut, or Guittard) 3 oz (86g) large egg yolks, about 5 yolks 2 oz (57g) sugar 4 oz (118ml) whole milk 9 oz (255g) heavy cream Pinch of sea salt Words can’t describe how much I love these cookies! Add half of the powdered sugar, espresso, and half of the Kahlua. 2 teaspoons pure vanilla extract, 4 large egg yolks 1 tablespoon sugar. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), … 1 ½ tsp vanilla extract. Mix together espresso powder and vanilla and allow espresso powder to dissolve. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or … Add melted chocolate and espresso powder, keep mixing on slow for another 5 minutes until all the air bubbles are out. Increase heat to high; boil syrup until it registers 238°F on a candy thermometer. Cool, stirring occasionally, until thickened but not pasty, about 15 minutes. 5. This site uses Akismet to reduce spam. This cake looks delicious and has my favorite flavors. Huma- Jennifer, one of my co-workers, had a birthday which provided the perfect reason to try a new cake recipe. Today’s Chocolate Espresso Cake recipe features a moist and dark chocolate espresso cake, with fluffy coffee buttercream, and beautiful homemade chocolate … Line two 9-inch cake pans with parchment paper and then butter the parchment paper. How much exactly is a "stick" of butter? In a large bowl, combine chocolate and butter. We measure by weight, not shape lol but the cake looks so delicious, I want to try it, would just like exact recipe so I don't mess something up. Finish by adding in the espresso powder and vanilla. Perfect for weekend dessert, entertaining with friends, or as a celebration cake. 6 tbs cocoa powder. Last week I posted a recipe for Orange Whipped Cream Cake. 2/3 cup unsweetened cocoa It’s just the kind of cake I want (need) with my … LaRae loves her Peppermint Ho-Ho-Ho Cake Combine flour, baking soda and 1/2 teaspoon salt in small bowl. Add the Frangelico, espresso powder, and salt and beat 1 minute more. Cook over medium-low heat, swirling pan occasionally, until sugar completely dissolves and syrup just comes to a boil. Beat brown sugar, 1 cup (2 sticks) butter, eggs, 2 tablespoons instant coffee and 1 teaspoon vanilla extract in large mixer bowl for 3 minutes. The cake was adapted from Rose’s Heavenly Cakes and the post included a giveaway for Rose’s cookbook. Chocolate Espresso Cake: 1. Arrange one cake layer on rack; spread half of buttercream evenly over top. Who can you bake some goodies for you this week? This is a super moist, richly flavored chocolate cake, topped with a fluffy cloud of espresso buttercream. Cake isn’t necessarily my go-to dessert, but this Chocolate Espresso Cake is amazing. Add in remaining powdered sugar and beat. In a small saucepan, combine the butter and 1 cup water; bring to a boil. I was so proud of my efforts, it’s the thought that counts right? Line a 15 1/2" x 10 1/2" jelly-roll pan with parchment paper; spray paper with nonstick cooking spray. Frost, cooled cake and add sprinkles if desired. Gradually beat egg mixture into flour mixture, about 5 minutes. The cake has a rich, deep, chocolate flavor and the buttercream has an amazing satin-like texture that pairs beautifully with the cake. 1 1/3 cups all-purpose flour Add 5 cups of powdered sugar and mix on low speed until combined. It’s frosted and layered with homemade Kahlua Buttercream, then topped with Chocolate Ganache… it is truly an indulgent cake! Pour batter into pan. Place flour, granulated sugar, cocoa powder, brown sugar, baking soda and salt in a large bowl and whisk together. 3/4 teaspoon salt 1. Can this frosting be used for icing cakes before covering it with fondant?Â, I have never tried this frosting with fondant, so I am not sure how it will perform. Mix at medium speed until the powdered sugar is incorporated. 3. The perfect combination of coffee and chocolate, these decadent mocha cupcakes with espresso buttercream frosting are the perfect morning treat, office party offering or after dinner … No sacrifices in texture or flavor are made to achieve this easy as…cake vegan treat! Using a mixer, cream together softened butter and half of the powdered sugar. The cake was very moist, tasty and was full of spring flavors…it even made the Foodbuzz Top 9 on Friday. Assemble cake and frost + decorate to your specifications. Espresso and chocolate are the perfect pair. Follow Jamie on Instagram. 1 teaspoon baking powder Pour ganache over top of cake, spreading with a spatula so it coats the sides. Hi, thanks so much for stopping by. Invert cake onto a large wire rack; peel off parchment paper. Ingredients for Chocolate Cake: Granulated sugar, brown sugar and powdered: this sweetens the cake and the brown sugar also adds a little extra flavor and moisture. … Be sure to tag @jamiemba and use the hashtag #mbarecipes! In a large bowl, combine chocolate and butter. The dough is dotted with flecks of finely ground espresso and loaded with heaps of dark chocolate. Hi, Maya! All made in one bowl, with less than … Espresso Buttercream Frosting. In another bowl, whisk eggs, milk, oil, and vanilla. Homemade chocolate espresso cake topped with a chocolate buttercream with a touch of espresso and sprinkles. A double layered, incredibly moist chocolate cake topped with buttery, fluffy mocha (that is, chocolate and coffee) buttercream. 2. Heat the oven to 350 degrees. The ganache, oh the ganache just puts it over the top and into the realm of pure bliss! 1 1/2 cups sugar Sheet cakes are portable and easy to cut into squares to share! Preheat the oven to 325°F. Place the racks in the upper and lower thirds of the oven. In order to enter the giveaway, I asked my readers to describe the best cake they had ever tasted. Vegan Buttercream Espresso … 4 tablespoons unsalted butter , softened and diced Get inspiration for weekday meals, travel and entertaining. In a medium bowl, cream the butter. This chocolate espresso cake recipe is rich and flavorful, with just the right level of sweetness. I hope you enjoy this book as much as I have. Add to the flour mixture and mix until combined. Get the latest recipes and more delivered to your inbox. Pour hot cream over chocolate; stir until chocolate and butter melt and mixture is completely smooth. In the bowl of an electric mixer fitted with a whisk attachment, combine sugar, flour, cocoa, baking powder, baking soda, and salt at medium speed until blended. Once the mixture comes together, whip until light and airy. Makes one 8-inch three layer cake (serves 8-12) Chocolate Cremeux. I wanted to surprise my parents for their anniversary. Butter a 9x13 pan and sprinkle with a bit of cocoa powder. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. 2. Beat mixture until it cools to room temperature and is light and fluffy, about 10 minutes. Add … 2. I hope you enjoy the cake! Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Set a large wire rack over a sheet of waxed paper. Preheat the oven to 350-degrees F. Grease and flour three 8-inch or two 9-inch round cake pans** … I bake frequently and I made this chocolate espresso cake (two layer) for a co-worker’s birthday who requested espresso cake with Bailey’s buttercream. If you are looking for a show-stopper, definitely give this cake a try! Because this cake is worth it. Add milk 1 tbsp at a time until frosting is smooth. Cake: 3 cups all-purpose flour. This Chocolate Espresso Cake with Chocolate Espresso Buttercream is everything you hope a chocolate cake will be! The addition of espresso enhances the chocolate flavor and adds a subtle richness. Powdered sugar is used in the frosting. FOR CHOCOLATE ESPRESSO CAKE:. One of my readers, Jessie posted a link to a Chocolate Cake with Espresso Buttercream from Oprah’s website. Fill each muffin cup about two-thirds full with batter. Sheena is the lucky winner of Rose’s Heavenly Cakes! This Kahlua Chocolate Layered Cake is an incredibly moist, Kahlua soaked, chocolate cake! 2. Now I can move on to this stunningly gorgeous and absolutely delicious Chocolate Cake with Espresso Buttercream. For the Chocolate Espresso Buttercream In a small bowl, stir the cocoa and coffee granules into the boiling water until dissolved. Maria and her hubby are smitten with her Plum Nectarine Cake. Ultimate Chocolate Cake With Espresso Buttercream Frosting Posted by Courtney on February 5, 2019 February 13, 2019 In my experience there are usually two types of people in this world. Privacy Policy | Trellis Framework by Mediavine. Place remaining cake layer on top. With the mixer on medium speed, immediately add syrup to beaten egg yolks in a thin, steady stream. 1 ½ cups vegan mayo (I used Hellmans). In a small saucepan, heat cream and sugar over medium-high flame, stirring occasionally, until small bubbles appear around edge of pan. Sprinkles if desired and line two 9-inch cake pans with baking paper flavors…it... 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