Best Corner Espresso Shop Chocolate Cake Recipes

CHOCOLATE ESPRESSO CAKE (FLOURLESS)

Steps:

• Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
• 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 smooth; cool slightly.
• Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
• Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
• Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
• Cut around sides of pan with butter knife to loosen cake.

CORNER ESPRESSO SHOP CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour 13x9-inch baking dish.
• Mix first 6 ingredients together in a medium bowl.
• Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder.
• Add the vanilla and almond flavorings to the coffee/chocolate mixture.
• In a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil.
• Stir in that great smelling coffee mixture.
• Don't lick the spoon!
• Toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well.
• Don't lick the spoon!
• Add all of the flour mixture.
• Beat for 1 to 2 minutes.
• Add the rest of the buttermilk mixture.
• Don't lick the spoon!
• Beat 1 to 2 minutes longer, scrapping sides of bowl occasionally.
• Don't lick the spoon yet!
• Spoon cake batter into prepared baking dish.
• Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
• Cool in the pan.
• While cake is baking, lick the spoon and the bowl if you can no longer resist.
• When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade.

ESPRESSO CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it's helpful, see this parchment paper rounds for cakes video & post.)
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, espresso powder, and sugar together on medium-high speed until combined and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, and then add the sour cream and vanilla extract. Beat until combined. Mixture may look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. Pour in the dry ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk and coffee. Beat on low speed until combined, and then beat in the chocolate chips just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick. Do not overmix.
• Pour batter evenly into cake pans. Bake for around 25-28 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool in the pans set on a wire rack for 30 minutes. Run a knife around the edges and then remove from pans. Allow cakes to cool completely set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and espresso powder together on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Taste and beat in more espresso powder to taste if desired. I usually add another 1/4 teaspoon for more flavor. Yields about 4 cups frosting.
• If your cakes are domed on top, very carefully use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 3/4 cup frosting. I use and recommend an icing spatula to apply the frosting. Top with 2nd cake layer and spread about 3/4 cup frosting on top. Place 3rd layer on top and frost the sides and top with remaining frosting. A bench scraper is helpful to smooth the sides and feel free to pipe any frosting on top- I used Ateco 849 piping tip to pipe a border around the pictured cake.
• Refrigerate cake for 10-20 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.