ESPRESSO CHOCOLATE CAKE
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.
CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
- Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
- For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
- Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
- Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.
ESPRESSO CHIP POUNDCAKE
Steps:
- Cream the butter, sugar and brown sugar together. Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy. Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined. Do not over mix this part. Sift the flour, baking powder, and salt together, add to the mixture and mix until combined. Add the sour cream and buttermilk and mix until combined. Add the espresso, and mix until it is combined. If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs. Add the chocolate chips and mix them until combined.
- Preheat the oven to 275 degrees F. Grease and flour a bundt cake pan.
- Scoop the cake mixture into the prepared pan. Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake. Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
- Let the cake cool, then remove it from the pan upside down. Garnish it with powdered sugar.
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.
ESPRESSO CREAM CAKE
"After a satisfying meal, I like to go with something light for dessert. This recipe combines two of our favorite flavors, coffee and chocolate, in a scrumptious cream that's served alongside a slice of angel food cake. Yum." -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve espresso powder in water; cool. Stir in cheese., In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream., Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.
Nutrition Facts : Calories 378 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 241mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
ESPRESSO FILLING
Coffee lovers will go crazy for cakes made with this heavenly filling. It's rich, decadent and irresistible! -Megan Byers, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, mix espresso powder and water until smooth; cool. In a large bowl, beat the mascarpone cheese, confectioners' sugar, cream, vanilla and espresso mixture on medium speed until creamy and slightly thickened (do not overmix). Spread between cake layers.
Nutrition Facts : Calories 222 calories, Fat 21g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.
ESPRESSO, CHOCOLATE & CHILLI CAKE WITH COFFEE CREAM
The warmth of coffee and chilli combine beautifully with chocolate in this impressive dinner party dessert, finish with double cream
Provided by Jennifer Joyce
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
- Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
- Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)
- Leave to cool in the tin - it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.
Nutrition Facts : Calories 682 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
ESPRESSO CAKE
This is a fabulous cake that I serve when having a coffee night! :-) Its spectacular...people love the look of it!
Provided by love4culinary
Categories Dessert
Time 55m
Yield 1 8inch square cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease and flour an 8-inch square baking pan.
- To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
- Dissolve the instant espresso in milk.
- Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
- Remove 1 cup of frosting from bowl and set aside.
- To prepare your cake: Using a mixer (on low speed!!) add eggs to remaining frosting in mixing bowl.
- Add vanilla and beat until blended.
- In small bowl, combine flour, baking powder and salt.
- Dissolve espresso granules in milk.
- Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
- Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
- Cool cake for 10 minutes and remove from pan.
- Cool cake completely.
- Place cake on serving plate.
- Spread sides and top of cake with frosting that was set aside.
- Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
- ENJOY!
Nutrition Facts : Calories 3734.2, Fat 139.7, SaturatedFat 84.1, Cholesterol 783.3, Sodium 1900.1, Carbohydrate 587.2, Fiber 4.2, Sugar 446.1, Protein 42.8
ESPRESSO CAKE
Steps:
- Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
- Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
- In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.
ESPRESSO AND MASCARPONE ICEBOX CAKE
Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
- Reduce speed to low, then add mascarpone and mix until combined.
- Spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
- Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
- Spread remaining mascarpone mixture on top.
- Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
- Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
- Pulse remaining chocolate wafers in a food processor until finely ground.
- Beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
- Remove foil and side of pan and frost cake all over with espresso cream.
- Sprinkle edge of top lightly with wafer crumbs.
- Serve cold.
- Cake, without espresso cream, can be chilled up to 2 days.
- Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.
Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7
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
CHOCOLATE ESPRESSO CAKE (FLOURLESS)
I got this recipe from a friend I used to work with, who maintains that it's VITAL to use fresh espresso. This cake is very rich and fudge-like. I've tried cutting the recipe in half (unsucessfully) so I prefer to make the whole cake and just share it with others. My co-worker's recipe called for offering it with raspberry sauce, but I never asked for that part of the recipe as I just can't mix chocolate and fruit.
Provided by TigerJo
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 7
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.
More about "espresso cake recipes"
SIMPLE ESPRESSO CAKE | JERNEJ KITCHEN
From jernejkitchen.com
3.6/5 (313)Total Time 1 hr 25 minsCategory DessertsCalories 445 per serving
- Place a large pot filled with 200 ml or 1 cup of water over medium-low heat. Place a large heatproof bowl over the pot. Add eggs, sugar, salt, and vanilla essence to the bowl. Using an electric mixer, beat the mixture for about 5 - 8 minutes or until tripled in size and pale.
- Remove the egg mixture from the heat. While mixing with an electric mixer, start adding warm, freshly brewed espresso coffee and melted butter. Mix to combine, then add flour, unsweetened cacao powder, and baking powder. Mix until combined, then gently stir everything using a spatula.
- Grease a 20 cm / 8-inch springform cake pan. Brush with butter generously on the entire inside of the pan. Cut a piece of baking paper to fit the bottom of the pan and place it on the bottom of your greased cake pan. Pour the cake mixture into your prepared cake pan. Place in the preheated oven. Bake for 45 - 50 minutes at 170 °C / 340 °F.
- Place a large pot filled with 200 ml or 1 cup of water over medium-low heat. Place a large heatproof bowl over the pot. Add egg whites and sugar to a bowl. While regularly whisking with a whisk, cook the mixture until it will be hot on touch and it reaches 55 - 60 °C or 130 - 140 °F. It will take approx. 10 - 12 minutes. Remove the egg whites from the heat and mix into a thick meringue. Mix with an electric mixer for approx. 10 minutes. The meringue will start to cool. When it reaches room temperature, start adding cold butter cubes while constantly mixing with an electric mixer. Only add the next cube of butter once the previous one has been completely incorporated. Now add the cold espresso coffee. Mix until the mixture becomes smooth and creamy. The mixture will separate while mixing, but do not stop mixing. Continue mixing at the highest speed until creamy and smooth.
10 BEST ESPRESSO COFFEE CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE ESPRESSO CAKE RECIPE - FOOD CHANNEL
From foodchannel.com
DEVIL’S FOOD CAKE WITH CHOCOLATE ESPRESSO FROSTING
From rodellekitchen.com
ESPRESSO BUNDT CAKE - BAKING FOR FRIENDS
From bakingforfriends.com
ESPRESSO CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
4.5/5 (15)Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- Preheat the oven to 350°F (176°C) and position a rack in the center of the oven. Butter and flour a 10- to 12-cup Bundt pan or fluted tube pan and tap out the excess flour.
- In a small saucepan off the stovetop, stir the brewed coffee and espresso powder until the espresso powder dissolves. Stir in the milk. Add the confectioners sugar and whisk until smooth. Place over low heat and heat, whisking constantly, until the glaze is warm to the touch and thins slightly.
- Transfer the glaze to a glass measuring cup. Slowly pour the warm glaze over the cake, letting it flow over the indentations in the cake down the center of the cake. You will have plenty of glaze. (This is a good thing!) Cool completely before slicing. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.) Originally published December 28, 2010.
EASY ESPRESSO SHEET CAKE WITH FUDGE FROSTING RECIPE
From perfectbrew.com
CHOCOLATE ESPRESSO CAKE RECIPE - SO DECADENT! - PIP AND EBBY
From pipandebby.com
CHOCOLATE ESPRESSO CAKE AN EASY SOLUTION WHEN PRESSED FOR TIME
From jewishchronicle.timesofisrael.com
ESPRESSO CAKE FOR COFFEE ADDICTS - PARIS CHEZ SHARON
From parischezsharon.com
CHOCOLATE ESPRESSO CAKE — AN EASY SOLUTION WHEN PRESSED FOR TIME
From washingtonjewishweek.com
ESPRESSO CAKE WITH WHIPPED ESPRESSO CHOCOLATE GANACHE - VEENA …
From veenaazmanov.com
ESPRESSO CAKE RECIPE - FOOD.COM
From food.com
ESPRESSO COFFEE CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE ESPRESSO LAYER CAKE - DEVILS FOOD CAKE - STEVE'S …
From steves-kitchen.com
58 ESPRESSO CAKE IDEAS | CAKE, CUPCAKE CAKES, DESSERTS
From pinterest.ca
ESPRESSO CHEESECAKE - MOM ON TIMEOUT
From momontimeout.com
ESPRESSO CHOCOLATE CHIP CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE ESPRESSO POUND CAKE - A LATTE FOOD
From alattefood.com
DESSERT OF THE WEEK: ESPRESSO CHOCOLATE CAKE - FOOD & DRINK
From countryandtownhouse.com
ESPRESSO BUNDT CAKE - EASY COFFEE CAKE TASHA'S ARTISAN FOODS
From tashasartisanfoods.com
BEST ESPRESSO CAKE RECIPE - PERFECT BREW
From perfectbrew.com
BEST CHOCOLATE ESPRESSO ANGEL CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY CHOCOLATE ESPRESSO DEVIL'S FOOD SHEET CAKE RECIPE
From perfectbrew.com
ESPRESSO LAYER CAKE | MY CAKE SCHOOL
From mycakeschool.com
CHOCOLATE ESPRESSO CAKE WITH SILKY ESPRESSO BUTTERCREAM - BONNI …
From bonnibakery.com
CHOCOLATE ESPRESSO CAKE WITH ESPRESSO FROSTING - THE NOVICE CHEF
From thenovicechefblog.com
TRIPLE CHOCOLATE ESPRESSO MOUSSE CAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
10 BEST ESPRESSO DESSERTS RECIPES | YUMMLY
From yummly.com
CHOCOLATE ESPRESSO CAKE - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
CHOCOLATE ESPRESSO CAKE - WITH THE WOODRUFFS
From withthewoodruffs.com
CHOCOLATE ESPRESSO CAKE - THE COOCOO COOK
From coocoocook.com
COFFEE LAYER CAKE (ESPRESSO CAKE) - THE FLAVOR BENDER
From theflavorbender.com
4-LAYER VANILLA ESPRESSO CAKE - CITYLINE
From cityline.tv
SIMPLE COFFEE ANGEL FOOD CAKE: THE “MOST TALKED-ABOUT CAKE”
From saladinajar.com
ESPRESSO WACKY CAKE WITH COFFEE FROSTING - BOULDER LOCAVORE®
From boulderlocavore.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #desserts #oven #easy #dinner-party #cakes #inexpensive #taste-mood #sweet #equipment #number-of-servings
You'll also love