Pattys Cake With Espresso Caramel Sauce Recipes

Steps:

• Grease and flour 2 81/2 by 41/2 inch loaf pans.
• Put the chocolate, butter and coffee in a large heavy saucepan.
• Place over low heat, stirring constantly until chocolate is melted, then stir vigorously until mixture is smooth and blended.
• Set aside to cool for 10 mins, then beat in the bourbon eggs and vanilla.
• Sift dry ingredients and beat into the chocolate mixture until well blended.
• Divide batter between pans and bake in a 275* oven for 50 mins, until a wooden skewer comes out clean.
• Cool in pans for 15 mins, then turn out onto racks to cool completely. Serve with whipped cream, creme fraiche or Expresso Caramel Sauce.
• "Espresso caramel sauce.".
• Whisk the sugar into water and pour into heavy bottom saucepan.
• Stir over med heat until sugar is dissolved, increase heat and bring to a boil. Do not stir, but wash down sides of pan frequently with a brush dipped in water.
• Meanwhile heat the cream to a simmer in another pan.
• When sugar begins to caramelize, lift pan carefully and swirl mixture to even caramelization.
• Boil until syrup is a beautiful brown color, about 3-4 mins.Remove from heat and set pan in sink.
• Slowly pour cream into the syrup , whisking to combine. Be Careful as it may splatter.!
• Stir in espresso and stir until smooth.
• If mixture starts to harden, return to low heat and whisk until dissolved.

Steps:

• In a saucepan, combine brown sugar, sugar, creamer and margarine.
• Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.
• Use in place of your favorite caramel sauce.

Steps:

• Dissolve espresso powder in a bowl with 2 tablespoons hot water.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
• Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
• Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
• Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
• Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
• Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
• Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
• Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.