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