CORNER ESPRESSO SHOP CHOCOLATE CAKE
Chocolate and Espresso, a natural combination (for me anyway). I came across the basic recipe in Famous Dave's Backroads Cookbook. It is wonderful, rich, and very sinful.
Provided by Bev in NY
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Butter and flour 13x9-inch baking dish.
- Mix first 6 ingredients together in a medium bowl.
- Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder.
- Add the vanilla and almond flavorings to the coffee/chocolate mixture.
- In a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil.
- Stir in that great smelling coffee mixture.
- Don't lick the spoon!
- Toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well.
- Don't lick the spoon!
- Add all of the flour mixture.
- Beat for 1 to 2 minutes.
- Add the rest of the buttermilk mixture.
- Don't lick the spoon!
- Beat 1 to 2 minutes longer, scrapping sides of bowl occasionally.
- Don't lick the spoon yet!
- Spoon cake batter into prepared baking dish.
- Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
- Cool in the pan.
- While cake is baking, lick the spoon and the bowl if you can no longer resist.
- When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade.
MOLTEN CHOCOLATE-ESPRESSO CAKES
These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
- In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
- Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.
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