In a medium bowl, cream the butter and … I love sending my niece and nephews home with treats for them to enjoy. Preheat the oven to 350-degrees F. Grease and flour three 8-inch or two 9-inch round cake pans** … Okay, not immediately because Jessie posted it at almost 10 pm, but I did make it a couple of days later! With the mixer on medium speed, immediately add syrup to beaten egg yolks in a thin, steady stream. For the Chocolate Espresso Buttercream In a small bowl, stir the cocoa and coffee granules into the boiling water until dissolved. If you love chocolate, these Chocolate Raspberry Potpies are unbelievable. 3/4 cup milk The cake was adapted from Rose’s Heavenly Cakes and the post included a giveaway for Rose’s cookbook. Jennifer, one of my co-workers, had a birthday which provided the perfect reason to try a new cake recipe. This is the old fashioned buttercream I love from my childhood. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or … Last week I posted a recipe for Orange Whipped Cream Cake. 3 tsp baking soda. 6 tablespoons canola oil This is a super moist, richly flavored chocolate cake, topped with a fluffy cloud of espresso buttercream. 2. Cook over medium-low heat, swirling pan occasionally, until sugar completely dissolves and syrup just comes to a boil. Using a mixer, cream together softened butter and half of the powdered sugar. Who doesn’t like to receive a gift handmade especially for them. It takes a little time and effort, but it is very much worth every minute! Hi, Pam! In a cup, dissolve espresso powder in hot water; beat into buttercream. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. ½ cup cold brew coffee (if you don’t have coffee, just sub more water, the coffee just enhances the flavor of the chocolate!). 2/3 cup unsweetened cocoa Baking for others is still my love language. The ganache, oh the ganache just puts it over the top and into the realm of pure bliss! This cake looks delicious and has my favorite flavors. I remember baking my first chocolate cake when I was probably 8 or 9 years old. 2. Add 5 cups of powdered sugar and mix on low speed until combined. Place flour, granulated sugar, cocoa powder, brown sugar, baking soda and salt in a large bowl and whisk together. Increase heat to high; boil syrup until it registers 238°F on a candy thermometer. The cake and buttercream layers are absolutely perfect! Cake: 3 cups all-purpose flour. 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. Beat in the eggs, one at a time, then stir in sour cream and vanilla. Add in remaining powdered sugar and beat. It’s just the kind of cake I want (need) with my … Refrigerate cake until ganache sets, about 1 hour. 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 Make this for Valentine’s Day and you will definitely impress your sweetie! 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. Place cocoa and butter into the bowl of stand mixer and cream until smooth. 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 Mix … 12 ounces bittersweet chocolate , chopped (I used semisweet) No sacrifices in texture or flavor are made to achieve this easy as…cake vegan treat! 4. This Chocolate Espresso Cake with Chocolate Espresso Buttercream is everything you hope a chocolate cake will be! Be sure to tag @jamiemba and use the hashtag #mbarecipes! Assemble cake and frost + decorate to your specifications. If ganache does not cover sides completely, pour any excess that has collected on the waxed paper back into bowl and spread again. I hope you enjoy the cake! This site uses Akismet to reduce spam. 2 sticks unsalted butter , softened Cool in the pan completely. In order to enter the giveaway, I asked my readers to describe the best cake they had ever tasted. Get the latest recipes and more delivered to your inbox. I used Hershey’s special dark cocoa, and a couple of teaspoons of instant espresso … 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. 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. 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. Perfect for weekend dessert, entertaining with friends, or as a celebration cake. Chocolate Cremeux Cake with Espresso Buttercream. 2. In a small saucepan, combine the butter and 1 cup water; bring to a boil. Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir. It’s frosted and layered with homemade Kahlua Buttercream, then topped with Chocolate Ganache… it is truly an indulgent cake! Gradually add butter, 1 tablespoon at a time, until completely incorporated. Line two 9-inch cake pans with parchment paper and then butter the parchment paper. Desserts. Pour hot cream over chocolate; stir until chocolate and butter melt and mixture is completely smooth. Preheat oven to 375°F. Moist, rich vanilla cake layers infused with espresso and frosted with a light and fluffy whipped espresso chocolate ganache. Invert cake again onto a large cutting board. … Frost, cooled cake and add sprinkles if desired. All made in one bowl, with less than … The cake has a rich, deep, chocolate flavor and the buttercream has an amazing satin-like texture that pairs beautifully with the cake. Place flour, granulated sugar, cocoa powder, brown sugar, baking soda and salt in … - I used semisweet chocolate for the ganache. One of my readers, Jessie posted a link to a Chocolate Cake with Espresso Buttercream from Oprah’s website. Vegan Buttercream Espresso … 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. Set aside to cool. Combine flour, baking soda and 1/2 teaspoon salt in small bowl. Heat oven to 350º F.. Heat the oven to 350 degrees. Set a large wire rack over a sheet of waxed paper. Set aside. Coconut Cake mentioned by Catey Mix together espresso powder and vanilla and allow espresso powder to dissolve. Add milk 1 tbsp at a time until frosting is smooth. The dough is dotted with flecks of finely ground espresso and loaded with heaps of dark chocolate. The flavors compliment each other perfectly, and the meringue buttercream … Espresso Chocolate Cake. The addition of espresso enhances the chocolate flavor and adds a subtle richness. Cocoa powder: we use a fair amount of cocoa powder here a decadent chocolate … Butter a 9x13 pan and sprinkle with a bit of cocoa powder. 1 ½ cups white fine sugar. Espresso Buttercream Frosting. 2 teaspoons instant espresso powder There is nothing more blissful than creating something for friends and family. 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. 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 … Repeat with two more layers and then top the cake with the remaining layer, cut side down. Shift mixer to low speed; add hot water until blended. Add sugar and milk to cocoa mixture, adding 1 cup of sugar and 1 tablespoon of milk at a time. Today’s Chocolate Espresso Cake recipe features a moist and dark chocolate espresso cake, with fluffy coffee buttercream, and beautiful homemade chocolate … Hi, thanks so much for stopping by. 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. This is the ultimate espresso cake. 2. Butter a 9x13 pan and sprinkle with a bit of cocoa powder. Cool, stirring occasionally, until thickened but not pasty, about 15 minutes. Because this cake is worth it. Apple Pound Cake was Pam’s favorite In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), … 1 tablespoon sugar. 6 tbs cocoa powder. Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. LaRae loves her Peppermint Ho-Ho-Ho Cake Espresso and chocolate are the perfect pair. How much exactly is a "stick" of butter? This chocolate espresso cake recipe is rich and flavorful, with just the right level of sweetness. In a medium sized bowl whisk together the flour, cocoa powder, instant espresso and salt, set aside. Cool completely before frosting the … Add melted chocolate and espresso powder, keep mixing on slow for another 5 minutes until all the air bubbles are out. Niki adores her Carrot Cake 1 1/2 cups sugar I hope this helps! FOR CHOCOLATE ESPRESSO CAKE:. Beat mixture until it cools to room temperature and is light and fluffy, about 10 minutes. Four layers of dark chocolate cake frosted with espresso Swiss buttercream, all topped with melted dark chocolate. Put one layer, cut side up, on a serving platter, and top with 1/2 cup of the espresso buttercream. Words can’t describe how much I love these cookies! 2. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. This Chocolate Espresso Layer Cake is one of the most popular cakes on my blog! 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