Chocolate Espresso Fudge Cake Recipes

Steps:

• Line 8-inch square glass baking dish with aluminum foil, overlapping sides. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl. Mix water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves, brushing down sides of pan occasionally with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.
• Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes. Transfer the fudge mixture to prepared baking dish. Smooth top of fudge in pan with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
• Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler over simmering water. Using fork, drizzle white chocolate decoratively over fudge. Press 1 espresso bean onto top of each piece of fudge. Place fudge in candy cups. Refrigerate fudge until white chocolate sets, about 20 minutes. (Fudge can be prepared week ahead. Store in airtight container in refrigerator. Bring fudge to room temperature before serving.)

Steps:

• Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
• Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
• Note:.
• To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!

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.

Steps:

• Make the devil's food cake: Position a rack in the center of the oven and preheat to 350 degrees F.
• Butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
• In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined.
• Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
• At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes.
• Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
• Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
• Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
• Run the tip of a knife around the edges of the pan. Invert the cake on to a wire rack. Carefully peel off the paper and cool the cake completely.
• Make the chocolate espresso whipped garlache:
• In a small cup, stir the espresso powder into the hot water until dissolved; set aside
• Place the chocolate in a medium bowl: set aside.
• In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil.
• Remove from heat and pour the mixture over the chocolate. Allow the mixt ure to stand for 1 minute to melt the chocolate. Gently whisk until smooth.
• Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
• Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
• Assemble the cakes: Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold.
• Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top.
• With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
• Make the glaze: Place the chocolate in a medium bowl.
• In a small saucepan, bring the cream and corn syrup to a gentle boil.
• Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth.
• Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
• Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar.
• Slowly whisk in the milk and cream.
• Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved.
• Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
• Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth.
• Stir in the butter and vanilla.
• Unmold and glaze the cakes: Remove the molds from the freezer.
• Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold.
• Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
• Remove the plastic wrap from the glaze and gently whisk until smooth.
• Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
• Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired.
• Repeat with the remaining cakes.

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350 degrees.
• Spray 8-inch square baking pan with nonstick vegetable cooking spray.
• Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
• Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
• Fit second sheet in pan in same manner, perpendicular to first sheet.
• Spray foil with nonstick cooking spray.
• In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
• Whisk in cocoa and espresso powder until incorporated.
• Set aside to cool slightly.
• Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
• Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
• Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
• Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
• Cut into 1-inch square and serve.
• Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.

Steps:

• Lightly coat a 9x13 inch pan with non stick cooking spray.
• In large pan combine sugar, margarine, and evaporated milk.
• Bring to a boil stirring constantly over medium heat until candy thermometer reaches 230-235*.
• Remove from heat; add marshmallow creme and chocolate chips; blend until smooth.
• Stir in vanilla.
• In a small cup or bowl, mix Instant Espresso and hot water together until dissolved, and add to mixture.
• Stir in ground coffee.
• Pour into prepared pan, cool at room temperature.
• Cut into bite size pieces,.

Steps:

• Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
• Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
• Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
• Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
• Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
• Cut around sides of pan with butter knife to loosen cake.

Steps:

• Make crust:
• Butter a 9- by 5-inch loaf pan and line bottom and short sides with a strip of parchment paper, leaving 4 inches of overhang on each end.
• Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan. Freeze until firm, about 30 minutes.
• Make tortoni filling:
• Beat egg whites with sugar, cream of tartar, and 1/8 tsp salt in a large metal bowl set over a large saucepan of simmering water using a handheld mixer at medium-high speed until whites hold soft peaks and an instant-read thermometer registers 170°F, about 7 minutes.
• Remove bowl from pan and continue to beat meringue until it just holds stiff peaks, about 2 minutes.
• Beat cream with Amaretto in another bowl at medium speed using cleaned beaters until it just holds stiff peaks. Fold in half of meringue gently but thoroughly. Fold in remaining meringue along with chocolate. Spoon over crust, smoothing top with offset spatula. Sprinkle with almonds. Freeze, uncovered, until firm, about 3 hours.
• Make sauce:
• Bring cream, corn syrup, brown sugar, espresso powder, cocoa, 1/8 tsp salt, and half of chopped chocolate to a boil in a small heavy saucepan over medium heat, stirring until chocolate is melted. Reduce heat and cook at a slow boil, stirring occasionally, 5 minutes. Remove from heat. Stir in vanilla and remaining chocolate until smooth. Cool to warm.
• To serve:
• Dip bottom of loaf pan in 1 inch warm water in a roasting pan 10 seconds, then lift tortoni out of pan using parchment paper. Transfer to a platter. Peel paper from tortoni.
• Let stand 5 minutes to soften slightly. Cut into 6 triangular wedges. Thin sauce with additional cream if necessary and serve with tortoni.

Steps:

• Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.