ESPRESSO CAKE WITH MOCHA STREUSEL RIBBON
If the two loves of your life are coffee and chocolate, you've just found your beautifully baked match. This delicious mocha espresso cake brings all the decadent flavor of a chocolate cake, with a kick of irresistible coffee. Start off your day with a slice of espresso cake that does it all! It delivers on rich, intense flavors through every single bite and packs a pick-me-up for the day ahead. Make your day with a bit of decadence.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour. In small bowl, mix 2 tablespoons flour, brown sugar and 1 tablespoon espresso powder. Using pastry blender or fork, cut in 1 tablespoon butter pieces until crumbly. Stir in 1/2 cup chocolate chips and pecans; set aside.
- In medium bowl, mix 3 cups flour, baking powder and salt; set aside. In 1-cup glass measuring cup, combine milk and 1/4 cup espresso powder; set aside.
- In large bowl, beat granulated sugar, 1 cup butter, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk mixture on low speed, beating just until smooth after each addition. Spread 3 cups batter into pan. Sprinkle streusel mixture over batter. Carefully spread remaining batter over streusel.
- Bake 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean and crack at the center top of cake no longer looks moist. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In small microwavable bowl, combine glaze ingredients. Microwave on High 30 seconds; stir until smooth. Spoon over cake, allowing some to drip down side of cake.
Nutrition Facts : Calories 450, Carbohydrate 61 g, Cholesterol 95 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 41 g, TransFat 1/2 g
MOCHA BUTTERCREAM CHOCOLATE ESPRESSO CAKE
This moist espresso and chocolate flavored cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth. From Nestle.
Provided by Annacia
Categories Dessert
Time 1h13m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- FOR CHOCOLATE ESPRESSO CAKE:.
- Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
- Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
- If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
- Cool to room temperature.
- Combine flour, baking soda and salt in small bowl.
- Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
- Gradually add melted chocolate and continue beating for an additional minute.
- Beat flour mixture into creamed mixture alternately with buttermilk.
- Pour into prepared pans.
- Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
- Invert onto wire racks; remove wax paper. Cool completely.
- Brush cakes with Coffee Glaze over cake layers.
- Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
- FOR COFFEE GLAZE:.
- Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
- Stir until sugar and coffee are dissolved.
- FOR MOCHA BUTTERCREAM FROSTING:.
- Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
- If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
- Cool to room temperature.
- Dissolve instant coffee in milk in glass measure.
- Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
- Beat in melted chocolate until blended, scraping occasionally.
- Gradually beat in powdered sugar until light and fluffy.
- Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.
Nutrition Facts : Calories 495.8, Fat 24.6, SaturatedFat 15.1, Cholesterol 108.5, Sodium 414.3, Carbohydrate 66.5, Fiber 0.4, Sugar 53.4, Protein 4.1
MOCHA STREUSEL WALNUT ESPRESSO COFFEE CAKE
Make and share this Mocha Streusel Walnut Espresso Coffee Cake recipe from Food.com.
Provided by Burgundy Damsel
Categories Breads
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350*. Spray 9" square baking pan with cooking spray.
- Combine all streusel ingredients except butter in bowl or food processor. Cut in 3 tbsp butter with pastry blender or 2 knives or pulse until coarse crumbs form.
- Beat 1/2 cup butter in large bowl at medium speed until creamy. Add sugar; beat 3 minutes or until fluffy. Combine coffee powder and 2 tbsp hot water; beat into butter mixture, along with eggs and 1 tsp vanilla until blended.
- Whisk 2 cups flour, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture. Spread half of the batter in pan; sprinkle with half of the streusel. Spread with remaining batter; sprinkle with remaining streusel.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes.
- Meanwhile, whisk all glaze ingredients in small bowl. Drizzle over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 330.3, Fat 14.9, SaturatedFat 9, Cholesterol 69.8, Sodium 172.4, Carbohydrate 46.1, Fiber 1.2, Sugar 26.4, Protein 4.4
MOCHA COFFEE CAKES WITH CHOCOLATE STREUSEL
These little cakes are a real pick me up. If you want to bake one cake, bake in a greased 10 inch tube (angel cake) pan for 50 to 60 minutes source unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350. Coat three 6 cup popover or muffin pans with nonstick spray.
- 2. For the topping mix chopped espresso beans and chocolate chips. Set aside. For the filling, process 1/4 cup sugar, 1/4 cup espresso beans, cocoa, and chopped chocolate in a food processor til sandy.
- 3. For the cake, whisk together flour, baking powder, salt, and baking soda in a bowl. Beat butter and vanilla with mixer in bowl til smooth.
- 4. With mixer running, gradually beat in 1 2/3 cup sugar til light and fluffy and all sugar dissolves, about 5 minutes
- 5. Stir together coffee and espresso powder, then stir into buttermilk. Alternately mix flour mixture and buttermilk mixture into creamed mixture starting and ending with flour, just to mix
- 6. Scoop batter with a # 30 scoop (2 Tbsp) into each prepared cup. top batter with 1 heaping tsp. filling and a second scoop of batter. Mix remaining filling with topping and sprinkle on cakes. Bake cake til a toothpick inserted into centers comes out clean,17 to 20 minutes. Let cakes cool in pans, 30 minutes, then loosen edges and remove.
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