Sign up for the Recipe of the Day Newsletter Privacy Policy. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined. Strawberry Coffee Cake with Peanut Butter... For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper. 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. This cake gets the intense chocolate flavor from real chocolate and cocoa. For a step-by-step of how to make this 2 Layer Chocolate Espresso Cake recipe, watch this … Instant coffee may be substituted for the espresso powder. Preheat the oven to 190°C (170°C fan oven) mark 5. Add approximately 1 cup buttercream and spread it evenly around the top. 12. Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean. Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Stir the cream, chocolate, butter, brown sugar, corn syrup and salt together in a heavy bottomed … 2 Tbsp packed light brown sugar. Chill cake until glaze is set. Divide the batter evenly between the two prepared cake pans. 3 Tbsp unsalted butter. Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. 1. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy. All rights reserved. Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. 2 sticks (1 cup) unsalted butter, softened, plus additional for the pans, 2 2/3 cups all-purpose flour, plus additional for the pans. In a small pan stir water, chocolate and espresso powder over low heat until melted. Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Slowly whisk in the milk and cream. Place cake on serving plate and make glaze. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! Carefully peel off the paper and cool the cake completely. Add the final cake layer. There's nothing quite like a beautifully constructed layer cake, filled with everything from icing to crispy wafer cookies. Get one of our Espresso chocolate cake | food network recipe and prepare delicious and healthy treat for your family or friends. Bake @ 350 degrees for 30 minutes or until cake … Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover. Add approximately 1 cup buttercream and spread it evenly around the top. Cool cake for 10 minutes and remove from pan. Cool cake completely. Set aside. © 2020 Discovery or its subsidiaries and affiliates. Espresso chocolate cake | food network recipe. Run spatula through batter to eliminate any large air pockets; smooth top. Directions. Mix in the dissolved espresso. This chocolate espresso pound cake is rich, decadent, and absolutely chocolatey! The combination of those two is a chocolate lovers dream come true! Directions. Allow to cool slightly before beating into butter mixture. Use a rimless baking sheet or an overturned rimmed baking sheet to bake the meringue. Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. It has not been tested for home use. Preheat the oven to 325ºF. Stir in 1 cup boiling water until just blended. 7. Cake. https://www.theblendergirl.com/recipe/chocolate-espresso-cake To assemble: Level off the top of each cake layer with a serrated knife. 4 ounces (1 stick) butter, room temperature, 1/4 cup roughly chopped darkly roasted salted peanuts, for garnish. For a step-by-step of how to make this 2 Layer Chocolate Espresso Cake recipe, watch this short video: 2 Layer Chocolate Espresso Cake. 10. 9. Add the peanut butter and mix on medium speed to combine. So, I dove into the chocolate cake recipe, converting all the Australian measurements to … 1 oz espresso coffee. Remove from heat and continue to stir until chocolate is melted and mixture is shiny. I used a shot of coffee from our new coffee machine and added it to an old recipe for chocolate cake. Just stop whatever you are doing and bake this cake … Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until … If I make it again I will definitely make some changes to the recipe. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Rich, intensely-flavored dessert from Fine Cooking. DO NOT STIR. Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center. I made this especially for my husband, whose #1 drink of choice is espresso. Last night we had a small dinner party and I served it as dessert with organic chocolate ice cream. 3 Tbsp unsalted butter. All rights reserved. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. The 2 Layer Chocolate Espresso Cake recipe may seem like it calls for a lot of butter, but there is nothing worse than running out of frosting WHILE you’re still frosting the cake! Step 1, Preheat the oven to 350 degrees F. Step 2, Sift together the espresso powder, cake flour, and salt. Grease 3 (8 … Make a statement at your next dinner party or celebration with these awe-inspiring cake recipes. Transfer the icing to a piping bag. For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. I cannot even begin to tell you how amazing this Dark Chocolate Espresso Cake tastes! Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover. Sprinkle over batter. The combination of those two is a chocolate lovers dream come true! Preheat oven to 350 degrees. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Serve immediately or cover to keep fresh. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. 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. 8. Drizzle 3 oz.melted semisweet chocolate over it. Working with small amounts of buttercream, cover the sides and top of the cake. We recommend Ghirardelli Bittersweet Chocolate Baking Bar with 60% cacao for this recipe. Pinch of salt. In a large bowl … Crecipe.com deliver fine selection of quality Espresso chocolate cake | food network recipes equipped with ratings, reviews and mixing tips. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. In a medium bowl, combine the flours, sugar, cocoa, baking … Set aside. Heat the oven to 350 degrees. 3 oz bittersweet chocolate, chopped. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper. Oct 7, 2017 - Get Chocolate Espresso Cupcakes Recipe from Food Network Chill cake until glaze is set. Cake can be refrigerated up to 6 hours before serving. While cake is baking, lick the spoon and the bowl if you can no longer resist. Chocolate Espresso Cake. 2 Tbsp corn syrup. Pinch of salt. Garnish top of cake with chocolate shavings, if desired. Run the tip of a knife around the edges of the pan. https://www.foodnetwork.ca/baking/photos/best-chocolate-cake-recipes Place the racks in the upper and lower thirds of the oven. Damaris bakes a lusciously moist chocolate cake with peanut butter icing. Put the eggs, turbinado sugar and salt … It gave the cake more flavour and we're all coffee lovers in our family! Damaris makes a sweet, sophisticated dessert with her Espresso Layer Cake. 11. 2 Tbsp corn syrup. This recipe was created by … I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. 4. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Stir in the corn syrup. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined. Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside. https://www.foodnetwork.ca/recipe/ultimate-chocolate-cake/2635 3 oz bittersweet chocolate, chopped. 1. Store in the refrigerator for up to 3 days. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Filling: Cream cream cheese. It was a success! Coffee is known to compliment and enhance the chocolate. Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar. Combine the flour, cocoa, baking soda and salt in a large bowl. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. This is especially true when you use a good quality chocolate with a higher percentage of cacao. Directions for: Espresso Chocolate Sauce Ingredients. Place cake on wire rack over waxed paper. It’s always better to make more than you need! So… Chocolate pound cake … With homemade whipped cream, fresh strawberries, and chocolate ganache, this chocolate pound cake recipe might be your new favorite dessert! The frosting was way too sweet and all you could taste was the vanilla extract. 1. Spoon cake batter into prepared baking dish. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy. © 2020 Discovery or its subsidiaries and affiliates. Pour water over batter. Garnish top of cake with chocolate shavings, if desired. It’s always better to make more than you need! (This will help make sure that you don't have to level the cakes.) Sign up for the Recipe of the Day Newsletter Privacy Policy. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Cool in the pan. Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. Press on sides of springform pan and refrigerate. Stir until the chocolate melts, then remove the bowl from the pan. (This 3 oz. For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Chocolate and Espresso Layer Cake with Peanut Butter Icing, Oatmeal Peanut Butter Chocolate Chunk Cookies, Birthday Cake with Hot Pink Butter Icing Recipe, Chocolate Cupcakes and Peanut Butter Icing Recipe. Coffee is known to compliment and enhance the chocolate. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more. Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Line a 900g (2lb) loaf tin with a non-stick greaseproof liner. 1. Again, turn the mixer off. Gently fold in chocolate until evenly distributed. Cake can be refrigerated up to 6 hours before serving. DIRECTIONS. Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean. Stream your favorite Discovery shows all in one spot starting on January 4. Add the final cake layer. is optional, and it's not included in the ingredients above). To make the cake, put the butter … This cake gets the intense chocolate flavor from real chocolate and cocoa. Bake in centre of oven for 40 to 45 minutes or until cake springs back when lightly touched. Feb 3, 2012 - Look at this recipe - Chocolate Amaretti Cake - from Giada De Laurentiis and other tasty dishes on Food Network. When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely. Dissolve espresso granules in milk. When completely cooled, invert onto plates. Place cake on wire rack over waxed paper. Invert the cake on to a wire rack. Chocolate Espresso Cake. 2. In a second bowl, whisk together the buttermilk, espresso ¼ cup whipping cream. 2 Tbsp packed light brown sugar. This recipe was created by a contestant during a cooking competition. Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir. https://www.foodnetwork.ca/baking/photos/best-chocolate-cake-recipes Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper. The chocolate chips rose to the bottom of the pan so there were no chocolate chips in the cake. And by ’cause I mean because espresso and chocolate taste absolutely bonkers good together. The 2 Layer Chocolate Espresso Cake recipe may seem like it calls for a lot of butter, but there is nothing worse than running out of frosting WHILE you’re still frosting the cake! https://www.foodnetwork.com/.../chocolate-espresso-cups-recipe-1949624 Sprinkle the iced cake with the chopped peanuts. A dreamy, rich, moist dark chocolate cake topped with chocolate ganache. Thus far this is the best chocolate cake I have ever eaten. To skin the hazelnuts, simply place the warm toasted nuts in a clean dish towel and rub gently. Place chocolate, water and corn syrup in a small heavy pot over medium-low heat and stir until chocolate is almost fully melted. The components in this recipe can easily be prepared in advance. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Allow the cakes to cool in their pans to room temperature. For the cake: Preheat the oven to 350ºF and line two 8-inch nonstick cake pans with parchment paper. Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Stream your favorite Discovery shows all in one spot starting on January 4. Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Step 3, Put the egg whites in the bowl of an electric mixer. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Scrape into ungreased 10-inch (4 L) tube pan. Make the chocolate espresso whipped garlache: Learn how to cook great Espresso chocolate cake | food network . 3. 1 oz espresso coffee. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing. Stir the cream, chocolate, butter, brown sugar, corn syrup and salt together in a heavy bottomed saucepot over medium-low heat until melted and … This is especially true when you use a good quality chocolate … Stir espresso powder with vanilla; fold into batter. Place cake on serving plate. Add the vanilla and mix once more. Cake. Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. The cake did have some coffee flavor but almost no chocolate flavor. 2. Get Espresso Chocolate Cake Recipe from Food Network. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). 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It as dessert with her espresso layer cake room temperature, 1/4 cup roughly chopped roasted! The hazelnuts, simply place the racks in the dry ingredients and add the flour sugar. Spray a 9-inch cake pans shows all in one spot starting on January.! Salt together in a side-to-side motion across the icing ; again, do not ice the sides with a knife. Batter to eliminate any large air pockets ; smooth top place chocolate, rather than semisweet/unsweetened! With small amounts of buttercream, cover the top of cake roll, spreading glaze along top cake...