GLUTEN-FREE CHOCOLATE ESPRESSO CAKE
Gluten free chocolate cake mix marries with coffee for an indulgent and delightful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of (8- or 9-inch) round pan.
- Beat cake mix, 1 cup coffee, the butter and eggs in large bowl on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edges of pan; remove from pan to wire rack. Cool completely.
- In small bowl, stir together frosting and 2 tablespoons coffee; set aside. In large bowl, beat whipping cream to stiff peaks. Beat frosting mixture into whipping cream until stiff enough to spread.
- Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread one third of the whipped cream mixture over cake; top with remaining cake half, cut side down. Spread remaining whipped cream mixture over top and side of cake. Arrange espresso beans over cake. Refrigerate at least 1 hour before serving. Refrigerate any remaining cake.
Nutrition Facts : Calories 390, Carbohydrate 46 g, Cholesterol 115 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 28 g, TransFat 1 1/2 g
CAFé AU LAIT CAKE
Enjoy your java by the forkful! This cool and delicious chocolate dessert features the popular coffee flavor found at coffee shops everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
- Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
- On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 31 g, TransFat 1 g
CAFE AU LAIT COFFEE CAKE
A moist, delicious coffee time treat from the 1998 Milk Calendar. I have increased the baking time from the original recipe as I find the centre is still very doughy after only one hour in the oven.
Provided by Irmgard
Categories Breads
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 9" springform pan.
- To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
- Cut in the butter until crumbly and stir in the chocolate chips and pecans.
- Set aside.
- To make the cake, beat together the butter and sugar in a large bowl until light.
- Add the eggs, one at a time, beating well until smooth.
- Beat in the sour cream.
- Dissolve the instant coffee in the warm water and beat into the egg mixture.
- In a small bowl, stir together the remaining dry ingredients.
- On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
- Beat well after each addition.
- Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
- Cover with the remaining batter and sprinkle with the remaining crumb topping.
- Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
- If the top begins to brown too quickly, loosely cover with foil.
Nutrition Facts : Calories 844.5, Fat 47.6, SaturatedFat 22.5, Cholesterol 123.2, Sodium 560.4, Carbohydrate 98.9, Fiber 4.5, Sugar 50.6, Protein 11.9
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