Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chocolate Espresso Cake




Source of Recipe


Internet


List of Ingredients




2 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
3 eggs
3/4 cup sour cream
4 squares (1 ounce each) unsweetened chocolate, melted
1 teaspoon vanilla
1 cup brewed espresso*
Creamy Chocolate Frosting (recipe follows)



Recipe



White Chocolate Curls (recipe follows, optional)
*'Use fresh brewed espresso, instant espresso powder prepared according to directions on jar or 1 tablespoon instant coffee powder dissolved in 1 cup hot water.
Preheat oven to 350°F. Line bottoms of two 9-inch round cake pans with waxed paper; lightly grease paper. Combine flour, baking soda and salt in medium bowl; set aside.
Beat butter and sugars in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, melted chocolate and vanilla; beat until blended. Add flour mixture alternately with espresso, beating well after each addition. Pour batter evenly into prepared pans.

Bake 35 minutes or until wooden pick inserted into center comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and invert layers onto rack to cool completely.

Prepare Creamy Chocolate Frosting and White Chocolate Curls, if desired. To fill and frost cake, place one layer on cake plate; frost top with Creamy Chocolate Frosting. Place second layer over frosting. Frost top and side with frosting; smooth frosting. Place White Chocolate Curls on cake, if desired.

Creamy Chocolate Frosting
1/2 cup butter, softened
4 cups powdered sugar
5 to 6 tablespoons brewed espresso, divided
1/2 cup (3 ounces) semisweet chocolate chips, melted
1 teaspoon vanilla
Dash salt

Beat butter in large bowl with electric mixer at medium speed until creamy. Gradually add powdered sugar and 4 tablespoons espresso; beat until smooth. Beat in melted chocolate, vanilla and salt. Add remaining espresso, 1 tablespoon at a time, until frosting is desired spreading consistency.

White Chocolate Curls: Pull vegetable peeler across 2 squares (1 ounce each) white chocolate to create curls. Carefully pick up each chocolate curl by inserting a toothpick into center of the curl. Place on waxed paper-lined baking sheet. Refrigerate 15 minutes or until firm.