Espresso Cake With Tuscan Liquor Buttercream And Caramel Glass Recipes

WICKED ESPRESSO LAYER CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat six 6-inch round cake pans (or four 9-inch pans) with flour based baking spray.
• Dissolve the espresso in the hot water by stirring in a small bowl and set aside.
• Sift together flour, baking soda and salt into a separate bowl, and combine granulated sugar with the half cup brown sugar in a separate bowl also; set these aside.
• Mix 1/2 cup of sugar mixture, butter and 2 teaspoons vanilla in the bowl of an electric mixer on low speed until well combined. Increase to medium speed and add remaining sugar mixture about 1/4 cup at a time, beating at least 15 seconds after each addition. Scrape down sides of bowl and beat 5 more minutes. Add the six eggs one at a time, beating for 1 minute after each addition. Add dissolved espresso, then add the flour mixture and buttermilk alternately, beginning and ending with flour mixture.
• Pour the batter into the prepared pans and bake 30-40 minutes or until a pick inserted into the center of the cake layers comes out clean. Cool in pans 10 minutes on wire racks, then turn the layers out on the racks to cool completely. Level the cakes using a cake leveler or a large serrated knife.
• Dissolve espresso powder in 2 tablespoons hot water in a small bowl and set aside.
• In a small bowl, dissolve in the cornstarch in 1/2 cup of the cold milk. Beat the eggs, then the yolks one at a time into the cornstarch mixture.
• In a saucepan, combine the remaining milk and the sugar; bring to a boil, whisking constantly until the sugar is dissolved. Remove from heat.
• Slowly pour a third of the hot milk into the egg mixture while whisking constantly to temper the eggs.
• Return the remaining milk in the saucepan to medium low heat and pour the tempered egg mixture into the saucepan in a thin stream, whisking so as to not scramble the eggs. Increase the heat to medium-high and whisk constantly until the mixture begins to boil. Remove from heat and whisk in butter, vanilla and espresso. Strain the pastry cream through a sieve into a bowl to remove any lumps. Press a sheet of plastic wrap directly onto the surface of the pastry crème, so it does not form a skin. Refrigerate until firm, about 2 hours. When the pastry cream is set, whip 1 cup heavy whipping cream and 1/4 cup sugar in the bowl of an electric mixer, whisking on high speed until a thick, fluffy consistency is achieved. Fold the whipped cream into the cooled pastry crème until a light, fluffy consistency is formed (crème légère = light cream, in this case meaning lightened pastry cream).
• Place the egg yolks into a stand mixer bowl and beat with the whip attachment on medium high speed until thick and light yellow in color, about 7-10 minutes. While the yolks are whipping, combine 2/3 cup water and sugar in a small saucepan. Heat the sugar without stirring over medium high heat until the temperature of the mixture reaches 238F/115C on a candy thermometer. (Note: during cooking, use a pastry brush dipped in water to dissolve any crystalized sugar building up on the inside of the pan.) Keep the stand mixer running on medium speed and carefully pour the hot sugar syrup in a thin, slow and steady stream into the egg yolks.
• Once all the sugar syrup has been added, increase to high speed and, with a timer set, whisk for 7 minutes, or until the mixture is thick and pale in color. The mixing bowl should be lukewarm to the touch. If it is hot, keep mixing until the bowl cools to lukewarm. Remove the whip attachment and replace with the paddle attachment. Add softened butter 1-2 tablespoons at a time, mixing for about 15-20 seconds after each addition, and scraping down sides of bowl often so that all the butter is mixed in well. The mixture may appear to deflate at first, but it will begin to thicken as more butter is added.
• After adding all the butter, add the melted chocolate, salt, and dissolved espresso. Mix again for a few minutes until a uniform, fluffy frosting forms. Place 2/3 of the frosting in an extra-large piping bag fitted with a plain 1/2-inch tip.
• Place one cake layer on a serving platter or cake stand. Pipe a line of buttercream on the top edge of the cake. Fill with coffee crème légère. Place a cake layer on top of gently press the two layers together. Continue the piping and filling process, and end with an unfrosted cake layer on top. (This is a tall cake, so feel free to add a dowel down the center if you feel it's a bit wobbly or unstable. We did fine without one.) Cover the entire cake with a crumb-coat of buttercream frosting. Chill until firm, about 20 minutes. Apply a second thicker coat of buttercream to the cake and smooth using an offset spatula or a bench scraper. Use leftover frosting to create buttercream orbs using a half-sphere mold (see blog post for details).
• Melt the 10 ounces of chocolate in a medium bowl the microwave at 30 second intervals until melted and smooth when stirred (no lumps!). Add the corn syrup and stir until well-combined and thickened but still pourable. Pour the chocolate over the bottom 1/3 of a large (16-inch or greater) impression mat with coffee bean motif (see post for resources). Chill in the refrigerator until firm. Flip the mat over and peel away to reveal the coffee bean texture. Using a kitchen-dedicated X-acto knife, trim around some of the coffee bean impressions so that the top of the chocolate piece is various heights (slight zigzag fashion). Use a small round cookie cutter to 4-6 rounds from the leftover chocolate.
• Transfer remaining frosting to a piping bag fitted with a grass tip (#233 Wilton) or other multi strand piping tip. Pipe frosting on top of cake, swirling the strands to-and-fro in wavy patterns or the motion that makes you happiest. Top the cake with buttercream orbs, chocolate pieces, and coffee beans.
• Place the chocolate collar around the bottom edge of the cake and trim to size; press to adhere. Store the cake in the refrigerator. Bring to room temperature before serving.

VANILLA CARAMEL ESPRESSO FRAPPE CAKE

Steps:

• Dissolve espresso powder in a bowl with 2 tablespoons hot water.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
• Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
• Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
• Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
• Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
• Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
• Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
• Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.

ESPRESSO CAKE

Steps:

• Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
• Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
• In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
• Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.