Espresso Cake Recipe 1
- Preheat the oven to 350°F (176°C) and position a rack in the center of the oven. Butter and flour a 10- to 12-cup Bundt pan or fluted tube pan and tap out the excess flour.
- Combine the brewed coffee and espresso powder in a glass measuring cup and let cool.
- Sift the flour, baking powder, and salt together in a bowl.
- Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually beat in the sugar, then add the vanilla and beat, scraping the sides of the bowl occasionally, until the mixture is very light in color and texture, about 4 minutes. Beat in the yolks, 1 at a time.
- Reduce the mixer speed to low. Add the flour mixture in 3 additions, alternating with the cooled coffee in 2 additions, beginning and ending with the flour mixture. Beat until smooth after each addition.
- Beat the egg whites in a bowl with a handheld electric mixer on high speed or a balloon whisk until soft peaks form. Using a spatula, stir about 1/4 of the egg whites into the batter, then gently fold in the remaining whites. Scrape the batter into the prepared pan. Smooth the top with the spatula.
- Bake until the top of the cake springs back when gently pressed with your finger and a cake tester inserted into the center of the cake comes out clean, 45 to 60 minutes.
- Cool the cake on a wire rack for 10 minutes. Invert and unmold the cake onto the wire rack set over a baking sheet. Cool completely.
Espresso Cake Recipe 2
Chocolate Espresso Cake
- 4 oz semi-sweet chocolate chopped
- 2 cups (256g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp. baking soda
- ½ teaspoon salt
- 1 ½ cups (300g) packed light brown sugar
- 1 cup (226g) unsalted butter softened
- 4 large eggs
- 8 oz freshly brewed espresso
- 1 tsp. vanilla extract
- ¾ cup (180g) buttermilk
- 6 oz semi-sweet chocolate chopped
- 6 oz heavy cream
Chocolate Espresso Cake
- Preheat oven to 350º F. Prepare two 8-inch round baking pans.
- Chop chocolate and melt in a saucepan over medium-low heat. Set aside to cool to room temperature.
- Sift flour, cocoa, baking soda, and salt in small bowl.
- Whisk brown sugar, butter, eggs, espresso, and vanilla extract for 3 minutes. (Or about a minute with a hand-held mixer or stand mixer)
- Gradually add melted chocolate and continue whisking for an additional minute.
- Stir flour mixture into creamed mixture and then add buttermilk.
- Pour into prepared pans.
- Bake for 33 to 38 minutes or until wooden pick inserted in center comes out somewhat clean(not wet). Cool in pans on wire racks for 10 minutes. Run a knife around edges of cakes.
- Invert onto wire racks; cool completely.
- Place the chopped chocolate in a medium bowl.
- Heat the cream in a small saucepan over medium heat. Bring to a low boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
- Pour hot cream over the chopped chocolate.
- Let sit for a few minutes, then whisk until smooth.
- Allow the ganache to cool slightly before pouring over a cake.
Espresso Cake Recipe 3
For The Cake
- 228 grams butter (1 cup/2 stick)
- 330 grams light brown sugar (1 1/2 cup)
- 3 large eggs
- 320 grams all-purpose flour (2 1/2 cups)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla
- 60 ml espresso (brewed) (1/4 cup)
- 120 ml sour cream (1/2 cup)
For The Whipped Ganache
- 150 grams chocolate (60% cocoa) (6 oz)
- 250 ml whipping cream (32% or more) (1 cup)
- 2 tsp vanilla
- 30 ml espresso (prepared) (2 tbsp)
For The Vanilla Buttercream Filling
- 170 grams unsalted butter (3/4 cup)
- 250 grams powdered sugar (2 cups)
- 120 ml fresh cream (1/2 cup)
- 2 tsp vanilla extract
- 60 ml simple syrup or sugar syrup
- 8 chocolate coated coffee beans (optional)
- Preheat the oven to 160 C/320 F.
- Grease and line three 6 inch round baking pans or 2 x 7-inch round baking pans.
- Combine flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add vanilla, followed by the eggs, one at a time.
- Add the flour and sour cream alternating in three batches.
- Lastly, add the brewed espresso.
- Pour into the prepared baking pans.
- Bake for 30 to 35 minutes until a skewer inserted comes clean.
- Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely before baking.
Prepare The Whipped Ganache
- Melt the chocolate and cream in the microwave or over a double boiler.
- Once all the chocolate is melted add the vanilla and espresso.
- Chill in the fridge overnight or at least 4 hours.
- When ready to frost – whip the ganache in the mixer with a whisk attachment to soft peaks
(use the paddle attachment if the ganache is too stiff).
Prepare The Vanilla Buttercream Filling
- Cream the butter and whipped cream for 2 minutes.
- Add the vanilla followed by the powdered sugar and combine well.
- Continue to whip until light and fluffy