Best Espresso Chocolate Cake Recipes

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FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE



Flourless Chocolate Espresso Cake with Raspberry Sauce image

Provided by Marlin Kaplan

Categories     Cake     Coffee     Food Processor     Chocolate     Dessert     Bake     Wedding     Raspberry     Chill     Bon Appétit     Cleveland     Ohio     Kidney Friendly

Yield Serves 20

Number Of Ingredients 10

SAUCE
3 10-ounce packages frozen raspberries in syrup, thawed
CAKE
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend
Fresh raspberries

Steps:

  • FOR SAUCE:
  • Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
  • FOR CAKE:
  • Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
  • Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
  • Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
  • Serve with sauce and fresh berries.

FLOURLESS CHOCOLATE ESPRESSO CAKE



Flourless Chocolate Espresso Cake image

This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't even gotten to its best selling point: this cake is super easy to pull together, with only eight basic pantry ingredients and three simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more for cake pan
6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
6 large eggs, separated, room temperature
1 cup sugar, divided
3 tablespoons instant-espresso powder
1/4 teaspoon coarse salt
1 tablespoon pure vanilla extract
Chocolate Glaze for Flourless Chocolate Espresso Cake

Steps:

  • Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.
  • Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.
  • In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.

GLAZED CHOCOLATE ESPRESSO CAKE



Glazed Chocolate Espresso Cake image

This is a really great "just because" cake that's easy to make but still looks and tastes amazing enough for a special occasion. A beautifully moist chocolate cake is spiked with instant espresso powder and bathed in a coffee-flavored ganache. If you want to make the recipe even simpler, serve the glaze warm alongside wedges and let guests spoon it over their own slice.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 2h5m

Yield one 9-inch cake

Number Of Ingredients 14

Nonstick spray
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup light-brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
2 tablespoons instant espresso powder
3/4 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 cup buttermilk, at room temperature
6 ounces finely chopped semisweet chocolate
2 tablespoons instant espresso powder
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Line the base and sides with parchment paper.
  • For the cake: Cream the butter and brown sugar together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next and scraping the sides of the bowl after each addition. Mix in the vanilla.
  • Whisk the flour, cocoa powder, espresso powder, baking powder and salt in a medium bowl to combine. Add about half of the flour mixture to the mixer bowl and mix to combine. Scrape the bowl well, then add the buttermilk and mix on low speed to combine. Add the remaining flour mixture and mix on low speed to incorporate.
  • Scrape the batter into the prepared cake pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Cool the cake for 10 minutes in the pan, then unlock and remove the sides of the pan and remove the parchment strips. Cool the cake completely on a cooling rack placed over a parchment-lined baking sheet.
  • For the glaze: Put the chocolate and espresso powder in a medium bowl. Heat the cream to a simmer in a small saucepan over medium heat, then pour the cream over the chocolate. Let sit for 30 seconds, then stir until the mixture is smooth. Transfer to a measuring cup with a pour spout.
  • Start by pouring glaze around the edges of the cake, then continue pouring and working towards the center of the cake until it is covered. Let the glaze set for 5 minutes, then gently transfer to a serving platter or cake stand (do not let the glaze set fully on the cooling rack). Once the glaze is set, the cake is ready to serve.

COFFEE-CHOCOLATE ICE CREAM CAKE WITH NUTS AND ESPRESSO WHIPPED CREAM FROSTING



Coffee-Chocolate Ice Cream Cake with Nuts and Espresso Whipped Cream Frosting image

Make mocha magic with layers of pound cake, chocolate and coffee ice creams and espresso frosting.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 10

Unsalted butter, for the pan
One 10 1/2-ounce pound cake, cut into 1/2-inch slices
3/4 cup chopped toasted mixed nuts
1 quart chocolate ice cream, softened
1 quart coffee ice cream, softened
1 1/2 cups heavy cream
6 tablespoons brewed espresso, chilled
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
2 tablespoons chocolate sauce

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
  • Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Put the heavy cream, espresso, confectioners' sugar and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
  • Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

ESPRESSO CHOCOLATE CAKE



Espresso Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 13

2 sticks (1 cup) unsalted butter, softened, plus additional for the pans
2 2/3 cups all-purpose flour, plus additional for the pans
3 cups packed brown sugar
4 large eggs
2 tablespoons instant espresso
1 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
2 cups (4 sticks) unsalted butter
1 pound vegetable shortening
2 tablespoons clear vanilla extract
10 cups confectioners' sugar

Steps:

  • 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. Set aside.
  • Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
  • 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. Combine the flour, cocoa, baking soda and salt in a large bowl.
  • Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
  • For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
  • To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.

HAZELNUT LAYER CAKE WITH ESPRESSO BUTTERCREAM, CHOCOLATE FRANGELICO GANACHE AND TOASTED AND GILDED HAZELNUTS



Hazelnut Layer Cake with Espresso Buttercream, Chocolate Frangelico Ganache and Toasted and Gilded Hazelnuts image

Provided by Food Network

Categories     dessert

Time 11h

Yield 1 (6-layer) sheet cake (96 pieces)

Number Of Ingredients 26

3 3/4 pounds hazelnut flour
1 1/4 pounds all-purpose flour
32 eggs
2 pounds sugar, plus 1 3/4 pounds sugar
48 egg whites
Frangelico and Espresso Simple Syrup, recipe follows
Espresso Buttercream, recipe follows
Chocolate Frangelico Ganache, recipe follows
4 pounds hazelnuts, toasted and roughly chopped, for garnish
Gilded Hazelnuts, recipe follows
4 cups water
4 cups sugar
1/2 cup Frangelico liqueur
1 cup strong coffee
2 1/4 pounds sugar
Water, to moisten sugar
32 egg whites
6 pounds butter, cut into 1/2-inch cubes
1 tablespoon vanilla extract
3 tablespoons coffee extract
10 pounds semisweet or 54-percent cocoa chocolate, pistols or chopped
16 cups heavy cream
1 cup Frangelico liqueur
1 pound hazelnuts, toasted
Nonstick cooking spray
Gold leaf (*See cook's note)

Steps:

  • Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
  • In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside.
  • In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside.
  • In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
  • Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely.
  • To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan. Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
  • Combine all of the ingredients and bring to a boil. Cook until the sugar is dissolved and the alcohol has evaporated. Cool completely.
  • Pour sugar and just enough water to moisten it in a large heavy bottomed pot. Bring sugar to a boil, stirring constantly. Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water. Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer. When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks. While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar. Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes. When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter. The butter may separate and become watery, but continue to whip on high until the water is re-incorporated. It is very important that the egg white meringue is completely cool so as not to melt the butter. When all the butter has been added, continue to beat until the buttercream is smooth and creamy. Reduce the mixer speed to low and add the coffee and vanilla extracts.
  • Place chocolate pieces in a large bowl. Bring the heavy cream and Frangelico to a boil and pour over the chocolate. Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted. Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
  • Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess. Place a single nut on the gold leaf and gently brush the gold onto the nut. Set aside to garnish the finished cake.

FLOURLESS CHOCOLATE ESPRESSO CAKE



Flourless Chocolate Espresso Cake image

An intensely chocolate flourless cake enhanced with a touch of espresso and complemented with a sweet espresso whipped cream.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 3h10m

Yield 16

Number Of Ingredients 13

1 tablespoon instant espresso powder
1 tablespoon hot water
¾ cup LAND O LAKES® Unsalted Butter
6 ounces high-quality bittersweet chocolate baking bar, broken into small pieces
1 cup sugar
3 LAND O LAKES® Eggs
½ cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon hot water
1 cup LAND O LAKES® Heavy Whipping Cream, chilled
¼ cup sugar
2 tablespoons powdered sugar
⅛ teaspoon extra fine edible glitter

Steps:

  • Heat oven to 350 degrees F.
  • Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.
  • Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.
  • Place butter and chocolate in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed.
  • Pour cake into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up sides of pan. Bake 40-45 minutes or until center of cake is set.
  • Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.
  • Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.
  • Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.
  • Combine powdered sugar and edible glitter in bowl.
  • Remove sides from springform pan; place cake onto serving plate. Place snowflake stencil on top of cake (see Recipe Tips). Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil.
  • Serve with espresso whipped cream.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 24.6 g, Cholesterol 79.8 mg, Fat 19.4 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 11.8 g, Sodium 21.6 mg, Sugar 21.4 g

CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING



Chocolate and Espresso Layer Cake with Peanut Butter Icing image

Provided by Damaris Phillips

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
3/4 cup buttermilk
3/4 cup espresso, warm
1/4 cup unrefined coconut oil, warmed
1 tablespoon vanilla extract
2 large eggs
12 ounces cream cheese, room temperature
4 ounces (1 stick) butter, room temperature
2/3 cup creamy peanut butter
3 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup roughly chopped darkly roasted salted peanuts, for garnish

Steps:

  • For the cake: Preheat the oven to 350 degrees F 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. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
  • Divide the batter evenly between the two prepared cake pans. 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. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
  • 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. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
  • Transfer the icing to a piping bag. 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. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. 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.
  • Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.

CHOCOLATE ESPRESSO FUDGE CAKE



Chocolate Espresso Fudge Cake image

A smooth glaze sheathes discs of devil's food cake and coffee-flavored ganache. The chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea.

Provided by elly9812

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 23

1 3/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar
3/4 cup unsweetened alkalized cocoa powder
1 tablespoon baking powder
1 cup unsalted butter, at room temperature (2 sticks)
1 cup water, hot
3 large eggs, at room temperature
1 teaspoon espresso powder (such as Medaglia d'Oro)
3 tablespoons hot water
16 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
12 ounces semisweet chocolate, finely chopped
1 1/2 cups heavy cream
2 tablespoons corn syrup
1/3 cup unsweetened alkalized cocoa powder
1 teaspoon espresso powder (such as Medaglia d'Oro)
1/3 cup granulated sugar
1/4 cup milk
1/4 cup light corn syrup
4 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract
to taste candied violet (optional)

Steps:

  • Make the devil's food cake: Position a rack in the center of the oven and preheat to 350 degrees F.
  • Butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
  • In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined.
  • Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
  • At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes.
  • Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
  • Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
  • Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
  • Run the tip of a knife around the edges of the pan. Invert the cake on to a wire rack. Carefully peel off the paper and cool the cake completely.
  • Make the chocolate espresso whipped garlache:
  • In a small cup, stir the espresso powder into the hot water until dissolved; set aside
  • Place the chocolate in a medium bowl: set aside.
  • In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil.
  • Remove from heat and pour the mixture over the chocolate. Allow the mixt ure to stand for 1 minute to melt the chocolate. Gently whisk until smooth.
  • Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
  • Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
  • Assemble the cakes: Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold.
  • Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top.
  • With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
  • Make the glaze: Place the chocolate in a medium bowl.
  • In a small saucepan, bring the cream and corn syrup to a gentle boil.
  • Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth.
  • Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
  • Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar.
  • Slowly whisk in the milk and cream.
  • Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved.
  • Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
  • Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth.
  • Stir in the butter and vanilla.
  • Unmold and glaze the cakes: Remove the molds from the freezer.
  • Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold.
  • Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
  • Remove the plastic wrap from the glaze and gently whisk until smooth.
  • Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
  • Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired.
  • Repeat with the remaining cakes.

Nutrition Facts : Calories 1255.6, Fat 97.2, SaturatedFat 59.9, Cholesterol 278.3, Sodium 234.5, Carbohydrate 109.1, Fiber 13.6, Sugar 50.9, Protein 17.1

CHOCOLATE CAKE WITH ESPRESSO GLAZE



Chocolate Cake with Espresso Glaze image

Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

3 tablespoons unsalted butter or nondairy margarine, plus more for pan
6 ounces bittersweet chocolate, chopped
6 large eggs, separated, at room temperature
1 cup granulated sugar
3 tablespoons instant espresso powder
1/4 teaspoon coarse salt
1 tablespoon vanilla extract
3 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter or nondairy margarine
2 teaspoons vanilla extract
1/3 cup heavy cream or plain soy milk
1/3 cup granulated sugar
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt

Steps:

  • Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
  • With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
  • In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  • Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
  • Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE



Flourless Chocolate Espresso Cake With Raspberry Sauce image

Make and share this Flourless Chocolate Espresso Cake With Raspberry Sauce recipe from Food.com.

Provided by Juenessa

Categories     Raspberries

Time 1h25m

Yield 20 serving(s)

Number Of Ingredients 8

3 (10 ounce) packages frozen raspberries in light syrup, thawed
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 lb unsalted butter, diced
1 cup freshly brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1 cup water)
1 cup packed golden brown sugar
8 large eggs, beaten to blend
fresh raspberry

Steps:

  • FOR SAUCE:.
  • Working in batches, puree raspberries and syrup in processor.
  • Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
  • FOR CAKE:.
  • Preheat oven to 350 °F.
  • Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
  • Place all chocolate in large bowl.
  • Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
  • Add to chocolate; whisk until smooth.
  • Cool slightly.
  • Whisk in eggs.
  • Pour batter into prepared pan.
  • Place cake pan in roasting pan.
  • Pour enough hot water into roasting pan to come halfway up sides of cake pan.
  • Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
  • Remove pan from water.
  • Chill cake overnight.
  • Cut around pan sides to loosen cake.
  • Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
  • Place platter over pan.
  • Hold pan and platter together tightly and invert.
  • Lift off cake pan; peel off parchment.
  • Serve with sauce and fresh berries.
  • **Cook time does not include refrigerating cake overnight.

Nutrition Facts : Calories 377.2, Fat 32.4, SaturatedFat 19.6, Cholesterol 133.4, Sodium 40.9, Carbohydrate 25.1, Fiber 5.6, Sugar 16.6, Protein 6

BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE



Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze image

Provided by Julie Hasson

Categories     Cake     Coffee     Chocolate     Dessert     Fall     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Cake:
Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
  • Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
  • GOOD TO KNOW:
  • Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
  • For glaze:
  • Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

DOUBLE CHOCOLATE ESPRESSO POUND CAKE



Double Chocolate Espresso Pound Cake image

Two of my biggest loves in life-chocolate and coffee-come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. -Rachel Bernhard Seis, Taste of Home Senior Editor

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 17

5 ounces milk chocolate, chopped
1/4 cup brewed espresso
1 cup butter, softened
3 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
1 cup (6 ounces) dark chocolate chips
FROSTING:
1/4 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
3 teaspoons vanilla extract
1/2 teaspoon salt

Steps:

  • In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

Nutrition Facts : Calories 573 calories, Fat 22g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 91g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE ESPRESSO LAVA CAKE



Chocolate Espresso Lava Cake image

When a chocolate craving hits, I whip up this cake my aunt inspired. It's gooey and saucy but not crazy sweet. It's also potluck-perfect. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 16 servings.

Number Of Ingredients 6

1 package chocolate fudge cake mix (regular size)
1 tablespoon instant espresso powder
3 cups 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup semisweet chocolate chips
1 cup white baking chips

Steps:

  • Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.

Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 317mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

MOCHA BUTTERCREAM CHOCOLATE ESPRESSO CAKE



Mocha Buttercream Chocolate Espresso Cake image

This moist espresso and chocolate flavored cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth. From Nestle.

Provided by Annacia

Categories     Dessert

Time 1h13m

Yield 16 serving(s)

Number Of Ingredients 20

4 ounces bittersweet chocolate, baking bar(s) broken into small pieces (Nestles Chocolatier, 62% Cacao)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup butter, softened
4 large eggs
2 tablespoons instant espresso powder or 2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon instant espresso powder or 1 teaspoon instant coffee granules
4 ounces bittersweet chocolate, baking bar(s) broken into small pieces
2 teaspoons instant espresso powder or 2 teaspoons instant coffee granules
3 tablespoons milk
1 cup butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar

Steps:

  • FOR CHOCOLATE ESPRESSO CAKE:.
  • Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
  • Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • Combine flour, baking soda and salt in small bowl.
  • Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
  • Gradually add melted chocolate and continue beating for an additional minute.
  • Beat flour mixture into creamed mixture alternately with buttermilk.
  • Pour into prepared pans.
  • Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
  • Invert onto wire racks; remove wax paper. Cool completely.
  • Brush cakes with Coffee Glaze over cake layers.
  • Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
  • FOR COFFEE GLAZE:.
  • Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
  • Stir until sugar and coffee are dissolved.
  • FOR MOCHA BUTTERCREAM FROSTING:.
  • Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • Dissolve instant coffee in milk in glass measure.
  • Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
  • Beat in melted chocolate until blended, scraping occasionally.
  • Gradually beat in powdered sugar until light and fluffy.
  • Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

Nutrition Facts : Calories 495.8, Fat 24.6, SaturatedFat 15.1, Cholesterol 108.5, Sodium 414.3, Carbohydrate 66.5, Fiber 0.4, Sugar 53.4, Protein 4.1

CHOCOLATE ESPRESSO CAKE (FLOURLESS)



Chocolate Espresso Cake (flourless) image

I got this recipe from a friend I used to work with, who maintains that it's VITAL to use fresh espresso. This cake is very rich and fudge-like. I've tried cutting the recipe in half (unsucessfully) so I prefer to make the whole cake and just share it with others. My co-worker's recipe called for offering it with raspberry sauce, but I never asked for that part of the recipe as I just can't mix chocolate and fruit.

Provided by TigerJo

Categories     Dessert

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 7

12 ounces semisweet chocolate, coarsley chopped
4 ounces unsweetened chocolate, coarsley chopped
1 lb unsalted butter, diced
1 cup freshly brewed espresso (or 1T espresso powder dissolved in 1c water)
1 cup packed golden brown sugar
8 large eggs, beaten
sweetened whipped cream (optional) (optional)

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.

CREPE CAKE WITH ESPRESSO CHOCOLATE GLAZE



Crepe Cake With Espresso Chocolate Glaze image

Not a cake but a large stack of crepes, this dessert is delicious but not overly sweet. The crepes are mildly chocolate-flavored, but the majority of the flavor comes from the glaze.

Provided by Hannah Verrinder

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
1/4 cup melted butter or 1/4 cup vegetable oil
1/3 cup cocoa powder
3/4 teaspoon salt
1/2 teaspoon vanilla
4 cups milk
4 eggs
3 ounces unsweetened baking chocolate
1/2 cup cocoa, sifted
1 1/4 cups sugar
1 cup hot water
3 teaspoons espresso powder
1 dash salt
1/2 cup butter
1/2 cup powdered sugar (approximate)
cooking spray

Steps:

  • Combine all crepe ingredients in a blender and blend until smooth.
  • Allow batter to rest in the refrigerator at least half an hour.
  • In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
  • In a medium saucepan, melt chocolate over medium-low heat.
  • Add remaining ingredients and whisk thoroughly until smooth.
  • Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
  • Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
  • Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
  • Cook crepe until edges barely start to peel away from pan.
  • Gently slide a long metal offset spatula under the crepe and flip it over.
  • Cook crepe just another minute and slide onto a plate.
  • Spread crepe with a thin layer of glaze.
  • Cook another crepe, stack on top of the first, and spread with a bit of butter.
  • Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
  • Repeat this sequence until batter runs out, leaving top crepe bare.
  • Spread remaining glaze over top crepe and allow it to drip down the sides.
  • Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.

CHOCOLATE ESPRESSO CAKE



Chocolate Espresso Cake image

You can have your cake and eat it too with this lower-in-calorie, decadent cake. This single layer, rich chocolate cake is draped with a fantastic cherry sauce. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 23

2 large eggs
2 large egg whites
1/2 cup buttermilk
1/3 cup strong brewed coffee
3 tablespoons canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup baking cocoa
1/2 cup packed brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1/2 cup cherry juice blend
1/2 cup port wine or additional cherry juice
2/3 cup dried tart cherries
2 tablespoons honey
Dash salt
1 package (12 ounces) frozen pitted dark sweet cherries, thawed and halved
1 tablespoon cornstarch
2 tablespoons cold water
1/2 teaspoon almond extract
1 cup sweetened whipped cream

Steps:

  • Preheat oven to 350°. Coat a 9-in. round baking pan with cooking spray; dust with cocoa, tapping out extra., In a large bowl, beat eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. In another bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pan to a wire rack. Cool completely., In a large saucepan, combine cherry juice, wine, dried cherries, honey and salt; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half, about 10 minutes. Stir in halved cherries; cook 2 minutes., Mix cornstarch and water until smooth; stir into cherry mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in extract. Cool. Serve cake with cherry sauce and whipped cream.

Nutrition Facts : Calories 255 calories, Fat 9g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 306mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE GLAZE FOR FLOURLESS CHOCOLATE ESPRESSO CAKE



Chocolate Glaze for Flourless Chocolate Espresso Cake image

Use this recipe to make Flourless Chocolate Espresso Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 3/4 cup

Number Of Ingredients 7

3 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
1 1/2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/3 cup heavy cream
1/3 cup sugar
1 tablespoon instant-espresso powder
1/4 teaspoon coarse salt

Steps:

  • Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.

CHOCOLATE ANGEL FOOD CAKE WITH ESPRESSO GLAZE



Chocolate Angel Food Cake with Espresso Glaze image

This is a great lighter dessert for those chocolate lovers!

Provided by Betty Ellis

Categories     Cakes

Time 1h8m

Number Of Ingredients 6

1 box angel food cake mix
1/3 c unsweetened cocoa
1-1/3 c water
1 Tbsp instant espresso
1-1/2 tsp hot water
2/3 c chocolate fudge frosting

Steps:

  • 1. Move oven rack to lowest position. Preheat oven to 350. Pour cake mix and cocoa into clean mixing bowl; whisk together.
  • 2. Add 1-1/3 cups water. Mix and bake according to package directions in 10" ungreased tube pan.
  • 3. Prepare glaze when cake is cool. Place espresso granules in water in small microwave safe bowl; stir to dissolve. Mix in frosting. Microwave on HI for 20-25 seconds or until just pourable. Stir to blend.
  • 4. Spread glaze over top of cake allowing some to drizzle down sides. Let glaze set and serve. Garnish with chocolate covered espresso beans if desired.

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