Espresso Cream Cake Recipes

ESPRESSO CREAM CAKE

Steps:

• In a large bowl, dissolve espresso powder in water; cool. Stir in cheese., In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream., Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.

ESPRESSO LAYER CAKE

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.
• In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.
• In another bowl or measuring cup, combine the sour cream, milk, instant espresso granules, and vanilla.
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).
• Mix until combined and smooth, do not mix above medium speed or over-mix.
• Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.
• Put the mixing bowl and whisk attachment (or beaters of hand mixer) in the freezer for 15 minutes or in the refrigerator for 30 minutes.
• Stir the hot water into the espresso powder until dissolved.
• In the chilled bowl, add the heavy cream, dissolved espresso, vanilla and confectioners sugar.
• Begin mixing on low speed gradually increasing to medium high speed. Watch closely as the mixture begins to thicken. Mix until soft peaks form. This will happen in 1 to 2 minutes so don't walk away from your stand mixer.
• Refrigerate until ready to add filling to cake layers
• Dissolve espresso powder in the 2 teaspoons hot water, set aside
• In the bowl of your mixer, mix the softened butter until smooth
• Slowly add the powdered sugar along with the cream, vanilla and dissolved espresso powder and salt.
• Mix on medium speed until well blended and fluffy. It will increase in volume as you mix and more air is incorporated into the buttercream. The buttercream should be soft and easily spreadable. Add more liquid if needed to reach this consistency.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM

Steps:

• Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.

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!