Corner Espresso Shop Chocolate Cake Recipes

ESPRESSO CHIP POUNDCAKE

Steps:

• Cream the butter, sugar and brown sugar together. Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy. Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined. Do not over mix this part. Sift the flour, baking powder, and salt together, add to the mixture and mix until combined. Add the sour cream and buttermilk and mix until combined. Add the espresso, and mix until it is combined. If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs. Add the chocolate chips and mix them until combined.
• Preheat the oven to 275 degrees F. Grease and flour a bundt cake pan.
• Scoop the cake mixture into the prepared pan. Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake. Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
• Let the cake cool, then remove it from the pan upside down. Garnish it with powdered sugar.

ESPRESSO CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour an 8-inch square baking pan.
• To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
• Dissolve the instant espresso in milk.
• Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
• Remove 1 cup of frosting from bowl and set aside.
• To prepare your cake: Using a mixer (on low speed!!) add eggs to remaining frosting in mixing bowl.
• Add vanilla and beat until blended.
• In small bowl, combine flour, baking powder and salt.
• Dissolve espresso granules in milk.
• Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
• Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
• Cool cake for 10 minutes and remove from pan.
• Cool cake completely.
• Place cake on serving plate.
• Spread sides and top of cake with frosting that was set aside.
• Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
• ENJOY!

CHOCOLATE ESPRESSO POUND CAKE

Steps:

• Thoroughly pan spray a 12-cup Bundt pan. Dust the inside liberally with sifted cocoa powder, knocking out excess. Set aside.
• Preheat oven to 350F.
• Whisk together the flour, cocoa powder, baking powder, soda and espresso powder until well combined. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy.
• Add the salt and brown sugar and cream on medium speed until very light and fluffy, scraping bowl as necessary. This will take about 10 minutes.
• Whisk the vanilla into the beaten eggs and slowly drizzle the eggs into the batter with the mixer running. Do this gradually, a bit at a time, over about 5 minutes. Scrape bowl as necessary.
• Whisk together the sour cream and milk.
• With the mixer off, add 1/2 of the dry ingredients to the bowl. Mix on low for a few seconds and stream in about half of the milk/sour cream mixture. Scrape bowl as necessary.
• Add another half of the dry ingredients followed by the rest of the milk/sour cream. End with the dry ingredients.
• Fold batter by hand to make sure all the flour is incorporated.
• Scrape into the prepared pan and bake on the center rack of the oven for about an hour. It takes 1 hour, 5 minutes in my oven for the cake to be done and register 200F on an instant read thermometer.
• Remove from oven and cool in the pan for 20 to 30 minutes. Turn cake out onto a rack to cool completely before glazing.
• Place the chocolate chips in a small bowl.
• Bring the half and half to a boil and pour over the chocolate chips. Let sit a minute and stir slowly until smooth and glossy.
• Spoon evenly over the cooled cake. It won't give you full coverage, and that's just fine.
• Whisk together the dry ingredients. Add a tablespoon of milk and the vanilla. Stir well and check consistency. It should be a fairly thin glaze that will flow freely from the end of a spoon or the tines of a fork. Stir in milk, a teaspoon at a time, until you reach the desired consistency.
• Pull some glaze out of the bowl with a spoon or a fork and move it over the cake in a circular motion. Continue until you have pretty even coverage all over the top and about halfway down the sides of the cake.
• Store cake at room temperature. Enjoy.

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.

CHOCOLATE ESPRESSO CAKE WITH CAFFE LATTE CREAM

Steps:

• Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180°C
• Butter and line a 23cm springform tin with baking parchment.
• Melt the dark chocolate and butter and set aside to cool slightly.
• Beat the eggs, sugar and vanilla together until thick, pale and fluffy - about 7 minutes. They should have at least doubled in volume, even tripled.
• Gently fold the flour and espresso powder, taking care not to lose the air you have created, and finally add the melted chocolate and butter, folding gently again.
• Pour into the prepared tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey.
• Let the cake to cool completely on a wire rack before releasing from the tin.
• For the cream, melt the white chocolate, and let it cool. Fold in the cream and espresso powder, whipping the latte cream together to thicken it a little.
• Sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.

ESPRESSO CHOCOLATE CAKE

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.

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.

CHOCOLATE ESPRESSO CAKE

Steps:

• Turn on oven to 180 degrees Celsius.
• Set rack to low or middle shelf position.
• Generously grease and flour a 25cm springform cake tin.
• In a large mixing bowl, combine all the cake ingredients & mix on medium speed of an electric mixer for about 3 minutes or until well combined. Or if you don't have an electric mixer like me at the moment, just use a wooden spoon until all the lumps have been smoothed out.
• Bake for about 50-60 minutes or until the cake is cooked in the centre (check with a wooden skewer).
• Ice with chocolate or coffee icing if desired, when completely cooled. Kiwi fruit goes really with this cake, as does mandarine.