Espresso Cream Cake Recipes

SIMPLE ESPRESSO CAKE

Steps:

• Place a large pot filled with 200 ml or 1 cup of water over medium-low heat. Place a large heatproof bowl over the pot. Add eggs, sugar, salt, and vanilla essence to the bowl. Using an electric mixer, beat the mixture for about 5 - 8 minutes or until tripled in size and pale.
• Remove the egg mixture from the heat. While mixing with an electric mixer, start adding warm, freshly brewed espresso coffee and melted butter. Mix to combine, then add flour, unsweetened cacao powder, and baking powder. Mix until combined, then gently stir everything using a spatula.
• Grease a 20 cm / 8-inch springform cake pan. Brush with butter generously on the entire inside of the pan. Cut a piece of baking paper to fit the bottom of the pan and place it on the bottom of your greased cake pan. Pour the cake mixture into your prepared cake pan. Place in the preheated oven. Bake for 45 - 50 minutes at 170 °C / 340 °F.
• Place a large pot filled with 200 ml or 1 cup of water over medium-low heat. Place a large heatproof bowl over the pot. Add egg whites and sugar to a bowl. While regularly whisking with a whisk, cook the mixture until it will be hot on touch and it reaches 55 - 60 °C or 130 - 140 °F. It will take approx. 10 - 12 minutes. Remove the egg whites from the heat and mix into a thick meringue. Mix with an electric mixer for approx. 10 minutes. The meringue will start to cool. When it reaches room temperature, start adding cold butter cubes while constantly mixing with an electric mixer. Only add the next cube of butter once the previous one has been completely incorporated. Now add the cold espresso coffee. Mix until the mixture becomes smooth and creamy. The mixture will separate while mixing, but do not stop mixing. Continue mixing at the highest speed until creamy and smooth.
• Turn the baked sponge cake upside-down on a wire rack to cool completely. The cake will flatten. When the sponge cake is cold, spread the espresso buttercream on top. Optionally sprinkle with hazelnut crocant. Slice and serve.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM

Steps:

• Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.

ESPRESSO CHOCOLATE CAKE

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.

ESPRESSO LAYER CAKE

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.
• In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.
• In another bowl or measuring cup, combine the sour cream, milk, instant espresso granules, and vanilla.
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).
• Mix until combined and smooth, do not mix above medium speed or over-mix.
• Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.
• Put the mixing bowl and whisk attachment (or beaters of hand mixer) in the freezer for 15 minutes or in the refrigerator for 30 minutes.
• Stir the hot water into the espresso powder until dissolved.
• In the chilled bowl, add the heavy cream, dissolved espresso, vanilla and confectioners sugar.
• Begin mixing on low speed gradually increasing to medium high speed. Watch closely as the mixture begins to thicken. Mix until soft peaks form. This will happen in 1 to 2 minutes so don't walk away from your stand mixer.
• Refrigerate until ready to add filling to cake layers
• Dissolve espresso powder in the 2 teaspoons hot water, set aside
• In the bowl of your mixer, mix the softened butter until smooth
• Slowly add the powdered sugar along with the cream, vanilla and dissolved espresso powder and salt.
• Mix on medium speed until well blended and fluffy. It will increase in volume as you mix and more air is incorporated into the buttercream. The buttercream should be soft and easily spreadable. Add more liquid if needed to reach this consistency.

ESPRESSO CREAM CAKE

Steps:

• In a large bowl, dissolve espresso powder in water; cool. Stir in cheese., In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream., Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.

ESPRESSO FILLING

Steps:

• In a small bowl, mix espresso powder and water until smooth; cool. In a large bowl, beat the mascarpone cheese, confectioners' sugar, cream, vanilla and espresso mixture on medium speed until creamy and slightly thickened (do not overmix). Spread between cake layers.