ESPRESSO CAKE WITH TUSCAN LIQUOR BUTTERCREAM AND CARAMEL GLASS
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the espresso cake: Place a rack in the center of the oven and preheat the oven to 375 degrees F. Line two 8-inch round cake pans with parchment paper and grease with nonstick cooking spray.
- In the bowl of an electric mixer, combine the cake mix, oil, vanilla liquor, espresso powder, vanilla extract, salt, eggs and 1 cup water. Beat on low speed for 30 seconds, and then on medium speed for 2 minutes, scraping the bowl with a spatula occasionally. Pour the batter evenly into the cake pans and smooth the tops with a spatula.
- Bake until a toothpick inserted into the center of the cakes comes out clean, 28 to 30 minutes. Cool the cakes for 20 minutes in the pans, then turn the cakes out onto a wire rack to cool completely, about 1 hour.
- For the caramel glass: Line a baking sheet with a silicone baking mat. Place the granulated sugar and vanilla liquor in a small saucepan and cook, without stirring, until the mixture is a deep amber color, about 5 minutes. Pour the caramel onto the prepared baking sheet and allow to cool to room temperature. Once cooled, break into shards.
- For the Tuscan buttercream: Place the butter in the bowl of a stand mixer and beat with the paddle attachment until light and smooth, about 1 minute. Add the powdered sugar, vanilla liquor, vanilla extract and salt and beat on low until combined, about 30 seconds; increase the speed to medium and beat until fluffy, about 2 minutes.
- Assembly: Place one of the cakes flat-side up on a cake stand, leveling the top of the cake with a serrated knife if necessary. Using a spatula, spread 1/4 cup of the buttercream evenly over the cake, leaving a 1/2-inch border. Place the other cake layer on top and frost the entire cake with the remaining buttercream, using the tip of the spatula to make decorative swirls in the buttercream. Press the chopped espresso beans around the outside of the cake and garnish the top with caramel glass.
CHOCOLATE KAHLUA® CAKE
There isn't much to say except fa-bu-lous!
Provided by sister-woman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
- Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g
CHOCOLATE CAKE; MOCHA CHOCOLATE CREAM; CHOCOLATE LIQUEUR ICING
Oh so very gooey and good! Found in Southern Living, September 2005. Looks very complicated but it is not - everything is laid out and easy to follow. Cooling time is about 45 minutes - make in order listed - Icing first, Filling next and then Cake.
Provided by Manami
Categories Dessert
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 26
Steps:
- Cake:.
- Preheat oven to 350°F.
- Coat 3 (8 inch) round cakepans with cooking spray.
- Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
- Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
- Beat butter at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, beating until just yellow disappears after each addition.
- Stir in melted chocolate and vanilla.
- Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
- Pour batter evenly into prepared pans.
- Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Mocha Chocolate Cream Filling:.
- Whisk together first 4 ingredients in a small saucepan.
- Cook over medium heat, whisking constantly, 5 minutes or until thickened.
- Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
- Beat butter and sugar at medium speed with electric mixer until light and fluffy.
- Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
- Add vanilla, beating until mixture is consistency of whipped cream.
- Makes 1-1/2 cups.
- Coffee Liqueur Ganache Icing:.
- Heat cream in a small saucepan over medium heat just until cream begins to boil.
- Pour over chocolate in bowl, stirring until smooth.
- Stir in butter and liqueur.
- Let stand 45 minutes or until spreading consistency.
- Makes 2 cups.
- Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
- Assemble the cake:.
- Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
- Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
- Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
- Top with remaining cake layer.
- Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
- Garnish with chocolate curls, if desired.
Nutrition Facts : Calories 689.2, Fat 40, SaturatedFat 24.6, Cholesterol 158.3, Sodium 373.1, Carbohydrate 78.2, Fiber 1.4, Sugar 52, Protein 6.4
CHOCOLATE MOCHA LIQUEUR CAKE II
A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.
Provided by ARVILLALAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
- To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.
Nutrition Facts : Calories 519 calories, Carbohydrate 66 g, Cholesterol 62 mg, Fat 23.4 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.5 g, Sodium 559.4 mg, Sugar 49.9 g
FLOURLESS CHOCOLATE CAKE WITH COFFEE LIQUEUR
Provided by Ray Johnson
Categories Cake Coffee Liqueur Mixer Chocolate Dessert Bake Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm. Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.
- Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)
- Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.
GODIVA CHOCOLATE LAYER CAKE
Make and share this Godiva Chocolate Layer Cake recipe from Food.com.
Provided by JANIC412
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the buttercream: cream butter until smooth.
- Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
- For the cake: sift together the flour, baking soda and salt; set aside.
- Cream the butter and sugar and add the eggs one at a time beating after each addition.
- On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
- Divide the batter among 3 greased and floured 9" cake pans.
- Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
- Chill the layers in the freezer for about 30 minutes until firm.
- To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
- Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
- Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
- Garnish with chocolate curls if using.
CHOCOLATE GRAND MARNIER CAKE
Categories Cake Liqueur Milk/Cream Chocolate Egg Dessert Bake Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For cake:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.
- Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.
- For icing:
- Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
- Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.
- Cut into wedges and serve.
ONE STEP CHOCOLATE COFFEE LIQUEUR CAKE
Make and share this One Step Chocolate Coffee Liqueur Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Oil a 12 cup bundt pan.
- Using electric mixer, blend all ingredients except powdered sugar until smooth about 3 minutes.
- Pour into prepared pan.
- Bake until tester inserted near center comes out clean, about 45 minutes.
- Cool.
- Invert onto serving platter.
- Dust with powdered sugar.
Nutrition Facts : Calories 665.5, Fat 40.4, SaturatedFat 10.2, Cholesterol 68.9, Sodium 783.1, Carbohydrate 68.6, Fiber 2, Sugar 43.7, Protein 6.6
More about "chocolate liquor cake recipes"
TERRIFIC CHOCOLATE LIQUEUR CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (16)Total Time 50 minsCategory Dessert, CakeCalories 380 per serving
WHAT IS CHOCOLATE LIQUOR? (HINT: IT’S NOT CHOCOLATE …
From damecacao.com
DEVIL'S FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
From aberdeenskitchen.com
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE LIQUOR GANACHE
From rockymountaincooking.com
20+ TASTY ALCOHOLIC CAKE AND DESSERT RECIPES - GOOD …
From goodhousekeeping.com
CHOCOLATE LIQUOR | COCOA LIQUOR | BAKING INGREDIENTS
From bakerpedia.com
ADDING ALCOHOL TO CAKE MIXES - CAKECENTRAL.COM
From cakecentral.com
CHOCO LIQUOR CAKES BY MARICAR REYES-POON - THE FOOD …
From thefoodscout.net
CHOCOLATE LIQUOR CAKE - DOOR COUNTY COFFEE & TEA CO.
From doorcountycoffee.com
10 BEST CHOCOLATE CAKE WITH ALCOHOL RECIPES - YUMMLY
From yummly.com
DESSERTS MADE WITH LIQUORS AND LIQUEURS - THE SPRUCE EATS
From thespruceeats.com
10 BEST CHOCOLATE LIQUEUR CAKE RECIPES | YUMMLY
From yummly.com
EASY BOOZY CAKES AND BAKES - OLIVEMAGAZINE
From olivemagazine.com
CHOCOLATE CAKE WITH LIQUOR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLOURLESS CHOCOLATE CAKE WITH ORANGE LIQUOR - HITHER
From hitherandyond.com
MOLTEN CHOCOLATE LIQUOR CAKE - SOUTHERN RECIPES
From fooddiez.com
CHOCOLATE LIQUOR CAKE | RECIPE | LIQUOR CAKE, CHOCOLATE …
From pinterest.com
DEVIL'S FOOD SHEET CAKE WITH CHOCOLATE FROSTING - CLOUDY KITCHEN
From cloudykitchen.com
COMMON NAME - LABELLING REQUIREMENTS FOR CONFECTIONERY, …
From inspection.canada.ca
CHOCOLATE LIQUOR CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MOLTEN CHOCOLATE LAVA CAKE RECIPE - INDIAN SIMMER
From indiansimmer.com
CHOCOLATE COFFEE LIQUOR CAKE, DESSERTS AND SNACKS | CAMPING …
From koa.com
SOAKING CAKES IN LIQOUR/ ALCOHOL - CAKECENTRAL.COM
From cakecentral.com
CHOCOLATE CHERRY CAKE (DRUNKEN CHERRY CAKE ... - LET THE BAKING …
From letthebakingbegin.com
CHOCOLATE CAKE WITH LIQUEUR RECIPE - RECIPES.NET
From recipes.net
CHOCOLATE LIQUOR CAKE
From pinterest.ca
CHOCO LIQUOR CAKES: BEST CHOCOLATE CAKE GIFT THIS CHRISTMAS ...
From awesome.blog
CHOCO-LIQUOR CAKES BY MARICAR - THE PEACH KITCHEN
From thepeachkitchen.com
AMAZON BEST SELLERS: BEST LIQUOR CAKES
From amazon.com
CHOCOLATE LIQUEUR CAKE - MOMSDISH
From momsdish.com
CHOCOLATE CAKE WITH LIQUOR - 1000ECOFARMS.COM
From 1000ecofarms.com
CAN I ADD RUM/WHISKY TO TURN THIS INTO A CHOCOLATE LIQUOR CAKE?
From food52.com
CHOCOLATE LIQUOR CAKE | LIQUOR CAKE, CHOCOLATE LIQUOR, CAKE
From pinterest.ca
CHOCOLATE CAKE SHOT (2 INGREDIENTS - SNAPPY GOURMET
From snappygourmet.com
CHOCOLATE LAYER CAKE | METRO
From metro.ca
CHOCOLATE CAKE SHOT RECIPE WITH FRANGELICO - HOMEMADE FOOD …
From homemadefoodjunkie.com
CHOCOLATE LIQUOR - EAT HALAL
From eathalal.ca
DRUNKEN CHOCOLATE TRUFFLE CAKE RECIPE | VALENTINES DAY DESSERT …
From lifeloveandsugar.com
CHOCOLATE LIQUOR CAKE – THE CAVEMAN'S GUIDE
From thecavemansguide.com
You'll also love