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