Espresso Chocolate Chip Angel Food Cake Recipes

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ESPRESSO CHOCOLATE CAKE



Espresso Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 13

2 sticks (1 cup) unsalted butter, softened, plus additional for the pans
2 2/3 cups all-purpose flour, plus additional for the pans
3 cups packed brown sugar
4 large eggs
2 tablespoons instant espresso
1 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
2 cups (4 sticks) unsalted butter
1 pound vegetable shortening
2 tablespoons clear vanilla extract
10 cups confectioners' sugar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside.
  • Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
  • In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl.
  • Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
  • For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
  • To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.

CHOCOLATE ANGEL FOOD CAKE WITH ESPRESSO GLAZE



Chocolate Angel Food Cake with Espresso Glaze image

This is a great lighter dessert for those chocolate lovers!

Provided by Betty Ellis

Categories     Cakes

Time 1h8m

Number Of Ingredients 6

1 box angel food cake mix
1/3 c unsweetened cocoa
1-1/3 c water
1 Tbsp instant espresso
1-1/2 tsp hot water
2/3 c chocolate fudge frosting

Steps:

  • 1. Move oven rack to lowest position. Preheat oven to 350. Pour cake mix and cocoa into clean mixing bowl; whisk together.
  • 2. Add 1-1/3 cups water. Mix and bake according to package directions in 10" ungreased tube pan.
  • 3. Prepare glaze when cake is cool. Place espresso granules in water in small microwave safe bowl; stir to dissolve. Mix in frosting. Microwave on HI for 20-25 seconds or until just pourable. Stir to blend.
  • 4. Spread glaze over top of cake allowing some to drizzle down sides. Let glaze set and serve. Garnish with chocolate covered espresso beans if desired.

ESPRESSO CAKE



Espresso Cake image

Provided by Food Network

Categories     dessert

Time 50m

Yield 14 servings

Number Of Ingredients 11

2/3 cup whole-wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup raw cane sugar (Turbinado)
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pureed prunes or unsweetened applesauce
3 large egg whites
1 teaspoon pure vanilla extract
1 cup coffee

Steps:

  • Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
  • Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
  • In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
  • Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.

LOW-FAT CHOCOLATE CHIP ANGEL FOOD CAKE



Low-Fat Chocolate Chip Angel Food Cake image

Heavenly angel food cake is speckled with chocolate chips. For chocolate nirvana, drizzle each piece with chocolate syrup!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 5

1 box (1 lb) white angel food cake mix
Water called for on cake mix box
1/2 cup miniature semisweet chocolate chips
Chocolate-flavor syrup, if desired
Fresh berries, if desired

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
  • To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.

Nutrition Facts : Calories 180, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

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