Espresso Cake

Espresso Cake Recipe 1

Ingredients

Directions

  • 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

Ingredients

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

Ganache

  • 6 oz semi-sweet chocolate chopped
  • 6 oz heavy cream

Directions

Chocolate Espresso Cake

  1. Preheat oven to 350º F. Prepare two 8-inch round baking pans.
  2. Chop chocolate and melt in a saucepan over medium-low heat. Set aside to cool to room temperature.
  3. Sift flour, cocoa, baking soda, and salt in small bowl.
  4. Whisk brown sugar, butter, eggs, espresso, and vanilla extract for 3 minutes. (Or about a minute with a hand-held mixer or stand mixer)
  5. Gradually add melted chocolate and continue whisking for an additional minute.
  6. Stir flour mixture into creamed mixture and then add buttermilk.
  7. Pour into prepared pans.
  8. 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.
  9. Invert onto wire racks; cool completely.

Ganache

  1. Place the chopped chocolate in a medium bowl.
  2. 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.
  3. Pour hot cream over the chopped chocolate.
  4. Let sit for a few minutes, then whisk until smooth.
  5. Allow the ganache to cool slightly before pouring over a cake.

Espresso Cake Recipe 3

Ingredients

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

Plus

  • 60 ml simple syrup or sugar syrup
  • 8 chocolate coated coffee beans (optional)

Directions

  • 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

Espresso Cake Recipe 4