See Also: Chocolate Espresso Cake(recipes)
Espresso panna cotta with chocolate sauce(recipes)
Chocolate Bundt Cake with White Chocolate Glaze(recipes)
Chocolate heart cake with chocolate glaze(recipes)
Chocolate Cake(recipes)
Chocolate simnel cake(recipes)
Chocolate Mayonnaise Cake(recipes)
Chocolate mousse cake(recipes)
Chocolate Lovers' Cake(recipes)
Chocolate fridge cake(recipes)

Chocolate Espresso Cake (recipes)


Chocolate Espresso Cake

Yield: Makes 12 servings



Ingredients:



2cups cake flour

1-1/2teaspoons baking soda

1/2teaspoon salt

1/2cup butter, softened

1cup granulated sugar

1cup packed light brown sugar

3eggs

4squares (1 ounce each) unsweetened chocolate, melted

3/4cup sour cream

1teaspoon vanilla

1cup brewed espresso*

Creamy Chocolate Frosting (recipe follows)

White Chocolate Curls (recipe follows, optional)









Preparation:





1.Preheat oven to 350°F. Line bottoms of two 9-inch round cake pans with waxed paper; lightly grease paper. Combine flour, baking soda and salt in medium bowl; set aside.2.Beat butter and sugars in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate, sour cream and vanilla; beat until blended. Add flour mixture alternately with espresso, beating well after each addition. Pour batter evenly into prepared pans.3.Bake 35 minutes or until toothpick inserted into center comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and invert layers onto rack to cool completely.4.Prepare Creamy Chocolate Frosting and White Chocolate Curls, if desired. To fill and frost cake, place one layer on cake plate; frost top with Creamy Chocolate Frosting. Place second layer over frosting. Frost top and side with frosting; smooth frosting. Place White Chocolate Curls on cake, if desired.







Creamy Chocolate Frosting



Ingredients:



1/2cup butter or margarine, softened

4cups powdered sugar

5to 6 tablespoons brewed espresso, divided

1/2cup (3 ounces) semisweet chocolate chips, melted

1teaspoon vanilla

Dash salt

2squares (1 ounce each) white chocolate









Preparation:





1.Beat butter in large bowl with electric mixer at medium speed until creamy. Gradually add powdered sugar and 4 tablespoons espresso; beat until smooth. Beat in melted chocolate, vanilla and salt. Add remaining espresso, 1 tablespoon at a time, until frosting is desired spreading consistency.







White Chocolate Curls:

Pull vegetable peeler across 2 squares (1 ounce each) white chocolate to create curls. Carefully pick up each chocolate curl by inserting a toothpick into center of the curl. Place on waxed paper-lined baking sheet. Refrigerate 15 minutes or until firm.



White Chocolate Curls



Ingredients:



1package (8 ounces) white chocolate, coarsely chopped

1tablespoon shortening









Preparation:





1.Place white chocolate and shortening in 2-cup glass measure. Microwave on HIGH about 1–1/2 minutes or until melted, stirring after every 30 seconds of cooking.2.Pour melted white chocolate onto back of baking pan or marble slab. Quickly spread chocolate into a very thin layer with metal spatula. Refrigerate about 10 minutes or until firm, but still pliable. When chocolate is just firm, use small straight-edge metal spatula or paring knife. Holding spatula at 45° angle, push spatula firmly along baking pan, under chocolate, so chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature. Refrigerate again if it becomes too soft.) Transfer curls to waxed paper. Store in cool, dry place until ready to use.