Indulge in A Decadent Chocolate Espresso Cake Recipe
Welcome, coffee lovers, to my chocolate espresso cake with caffe latte cream recipe! My name is [Your Name], and I am your barista for today.
I have always been a coffee fanatic, and nothing goes better with coffee than a slice of decadent cake. That’s why I created this recipe – to satisfy both your caffeine cravings and your sweet tooth.
Imagine biting into a rich and moist chocolate cake infused with the bold flavors of espresso. To top it off, a generous dollop of creamy caffe latte cream made with thickened cream, white chocolate, and more espresso powder – you won’t be able to resist!
Whether you’re planning an indulgent afternoon treat or hosting a dinner party, this recipe is sure to impress. So grab your apron and let’s get baking!
Why You’ll Love This Recipe
Are you a coffee lover like me? If so, I have the perfect dessert recipe for you – Chocolate Espresso Cake with Caffe Latte Cream! This cake is like a match made in heaven for coffee and chocolate enthusiasts. Trust me; once you give it a try, you won’t be able to resist its deliciousness.
Firstly, let’s talk about the espresso component of this cake. I used instant espresso powder to infuse a rich coffee flavor into both the cake and cream. The bitter taste of the espresso blends well with the sweetness of the chocolate, creating an explosion of flavors in your mouth.
Secondly, this recipe has two types of chocolate: dark chocolate and white chocolate. Do I need to say more? Dark chocolate adds depth and richness to the cake, while white chocolate gives it a sweet and creamy touch. Together, they make a magnificent pair that will brighten up your day.
Lastly, let me tell you about the star of this dessert – Caffe Latte Cream. It’s merely heavenly! This light and fluffy cream are straightforward to make and complements the cake’s dense texture perfectly. With a hint of espresso flavor, it’s sure to satisfy your caffeine cravings.
In conclusion, Chocolate Espresso Cake with Caffe Latte Cream is a must-try dessert for coffee and chocolate lovers out there. It’s not only easy to make but also incredibly delicious. So treat yourself or impress your guests with this divine dessert recipe. Trust me; everyone will be asking for seconds!
Ingredient List
To make this delectable Chocolate Espresso Cake with Caffe Latte Cream Recipe, I recommend preparing the following ingredients:
- Cocoa powder – 5 teaspoons
- Instant espresso powder – 5 teaspoons
- Plain flour – 1 cup (150 g)
- Vanilla extract – 1 teaspoon
- Caster sugar – 1 cup (225 g)
- Eggs – 2 large
- Butter – 2/3 cup (150 g)
- Dark chocolate – 4 ounces (113 g)
- White chocolate – 4 ounces (113 g)
- Thickened cream – 1/4 cup (60 ml)
Also, for the Caffe Latte Cream Recipe, make sure you have in hand:
- Condensed milk – 1/2 cup (125 ml)
- Cream – 1/4 cup (60 ml)
- Instant espresso powder – 1 teaspoon
Note that some of these ingredients are underlined and in bold. The reason is simple: they are the key ingredients to achieve a perfect balance between moistness and flavor. Pay attention to their quantity while measuring them out as it can impact the cake’s softness and taste.
The Recipe How-To
Now, let’s dive into the exciting part – making the cake! This recipe is fairly simple and easy to follow.
Ingredient Prep
Before getting started, preheat the oven to 350°F (180°C). Grease and line two 8-inch (20cm) round cake tins with baking paper, ensuring you leave a little overhang for easy removal.
Making the Cake Batter
In a large mixing bowl, beat 1 cup (250g) of softened butter until creamy. Gradually add in 2 cups (400g) caster sugar, continue beating until the mixture is light and fluffy. Then, add in 4 eggs (one at a time), beating well after each addition. Stir in 1 teaspoon vanilla extract.
Next, sift in 3 cups (375g) plain flour and 5 teaspoons instant espresso powder. Add in 2/3 cup (60g) cocoa powder, stirring gently between each addition, until ingredients are well-combined. Slowly pour in 1 1/2 cups (375ml) of buttermilk, whilst beating mixture on low speed.
Once mixture has combined to smooth consistency, divide evenly between the prepared tins – smoothing the surfaces with spatula. Put them into the preheated oven to bake for around 35-40 minutes, or until they pass the toothpick test.
Making Caffe Latte Cream
As the cakes cool on a wire rack read ahead to learn how to make my famous Caffe-Latte Cream. In a saucepan melt together 12 oz (350 g) of white chocolate and ¾ cup (175ml) thickened cream over low heat.
After both have melted together to create a smooth mixture, remove from heat and allow it to cool down for just a couple of minutes. Then stir through 1 1/4 cups (310ml) of Caffe-Latte. Pour this cream mixture into a large bowl and let it cool till thick – it should take about 1 hour. Once cooled, whip cream mixture to icing-like texture using a whisk or electric mixer.
Decorating the Cake
Place one of the cakes onto cake stand, flat surface up, and spread a couple of tablespoons of cafe latte cream over it before placing the other cake on top (flat surface down). Now, gently spread remaining Caffe Latte Cream over top and sides of the cake using a spatula.
Finally, place your masterpiece in the refrigerator to chill for at least 2 hours so the flavors can meld together perfectly.
And there you have it folks – our delicious and rich chocolate espresso cake with Caffe-Latte Cream is ready to serve!
Substitutions and Variations
Variety is the spice of life, and every chef loves to experiment with different substitutions and variations in their recipes. Here are a few exciting ways to put your spin on this Chocolate Espresso Cake with Caffe Latte Cream recipe.
One of the most versatile ingredients in this recipe is cocoa powder. If you’re feeling adventurous, why not try swapping it for cacao powder? Cacao powder is made from raw, unprocessed cocoa beans and has a richer, more intense chocolate flavor that will take this cake to the next level.
Another substitution you might want to consider is using instant coffee instead of instant espresso powder. While espresso will give you a stronger coffee taste, instant coffee granules work just as well when mixed with hot water.
If you want to switch things up a bit while keeping the same basic flavors intact, you can try adding chocolate chips or chopped nuts for some added texture and crunch. White chocolate chunks add a contrasting sweetness against the bitterness of the espresso flavor.
For those who love a vegan twist, subbing eggs for banana or flaxseed ‘eggs’ would be perfect alternatives.
Caffe latte cream is admittedly quite indulgent. Instead, you can opt to use a lighter topping like whipped cream sweetened with splenda or vanilla sweetened cashew cream.
Variation ideas don’t necessarily have to change anything in the recipe’s ingredient list. For example, mixing in some coconut flakes or almond flour will create that tropical vibe, giving each bite a lot more interest.
These substitutions and variations will give your Chocolate Espresso Cake with Caffe Latte Cream an all-new personality that’ll leave your taste buds happy and your guests impressed. Don’t be afraid to unleash your imaginative side; who knows, you might create something even better than the original!
Serving and Pairing
This decadent chocolate espresso cake with café latte cream is a showstopper dessert that will impress even the most discerning guests. The rich, chocolatey cake is perfectly complemented by the smooth and creamy café latte cream that adds a hint of coffee flavour.
To make the most of this dessert, serve it with a dollop of fresh whipped cream or a scoop of vanilla ice cream. This will help to cut through the richness of the chocolate and create a balance of flavours. A cup of coffee on the side would be the perfect way to enhance the coffee notes in the dessert.
This cake also pairs well with a sweet dessert wine, such as a port or sherry, which have fruity and nutty flavours that pair well with chocolate. A light-bodied red wine, such as pinot noir or lambrusco, can also work well to complement the rich chocolate flavour.
If you want to enjoy this cake as part of a larger dessert spread, consider serving it alongside other chocolate desserts, such as brownies or truffles. Alternatively, you could serve it with fruit-based desserts like fruit tarts or berry compotes.
Overall, this cake is a versatile dessert that can be paired with various beverages and desserts to suit your preferences. Whether served on its own or as part of a larger spread, it’s sure to be a crowd-pleaser that everyone will love.
Make-Ahead, Storing and Reheating
This chocolate espresso cake with caffe latte cream recipe is perfect for preparing in advance. You can make the cake up to two days before serving it or even freeze it for up to a month. Once you’ve baked the cake, let it cool completely on a wire rack before wrapping it tightly in plastic wrap and storing it in the refrigerator.
To reheat it, wrap slices of the cake in foil and heat them in the oven at 150 degrees Celsius (300 Fahrenheit) for about 10 minutes or until they are warmed through. Be careful not to overheat the cake as this can dry it out.
For best results, store the cream separately in an airtight container in the refrigerator for up to three days before assembling the cake. Allow it to come to room temperature before frosting the cake. If you need to rewhip the cream, do so carefully and at a low speed to avoid over whisking.
If you’re short on time, you can also whip up this cake as cupcakes. They are super convenient as they are already portioned out and perfect for grab-and-go breakfasts or as an afternoon snack. To make cupcakes, simply follow the same recipe and bake them for approximately 20-25 minutes or until they are cooked through.
Whether you’re making this cake ahead of time or got some leftover slices, this chocolate espresso cake with caffe latte cream is best stored covered in foil or plastic wrap at room temperature and consumed within three days of preparation. Remember that refrigerating the cake can make it dry out faster, so try not to store it there for too long!
Tips for Perfect Results
Achieving perfection in any recipe is no small feat. It requires attention to detail, an understanding of the ingredients, and a willingness to experiment until you find the right balance. Below are some tips that have helped me perfect my Chocolate Espresso Cake with Caffe Latte Cream recipe.
1. Use High-Quality Ingredients: The quality of the ingredients used can make or break a recipe. For this recipe, I recommend using good quality dark chocolate, instant espresso powder, and vanilla extract for the best flavor and texture.
2. Measure Accurately: Baking is a science, so it’s important to measure your ingredients accurately. Use measuring cups and spoons for dry ingredients and a kitchen scale for wet ingredients for precise measurements.
3. Room Temperature Ingredients: When making the cake batter, use room temperature eggs and butter. This will ensure that they blend well together and create a smooth batter.
4. Don’t Overmix the Batter: Overmixing your batter can result in a tough cake with large air pockets inside. Mix just until all the ingredients are fully blended.
5. Cool Down Your Cake Before Frosting: Wait until cakes are completely cool before frosting them. If the cake is even slightly warm, it can cause the frosting to melt or slide off.
6. Use Sharp Knives and Cutting Techniques: To get clean and even slices of cake, use a sharp knife and gently saw back and forth without applying too much pressure.
By following these tips, you’ll be well on your way to creating a magnificent Chocolate Espresso Cake with Caffe Latte Cream that will impress even the most discerning of coffee lovers!
Bottom Line
In conclusion, the Chocolate Espresso Cake with Caffe Latte Cream Recipe is an indulgent and delicious way to satisfy your cravings for coffee and chocolate. This recipe is perfect for impressing guests or treating yourself to a special dessert. With its rich and decadent flavor profile, this dessert will leave you wanting more.
The combination of cocoa powder, instant espresso powder, and both white and dark chocolate creates an irresistible chocolate espresso cake that will make your taste buds sing. The addition of the smooth and creamy caffe latte cream takes this cake to new heights.
Don’t be afraid to play around with the recipe to make it your own. You can substitute ingredients or add additional flavors to create a unique cake experience. Don’t forget to pair your cake with a delicious cup of coffee or latte for the ultimate coffee lover’s experience.
Thanks to Nigella Lawson and her amazing recipe, we can all enjoy this heavenly dessert in the comfort of our own homes. So, go ahead – treat yourself to a slice (or two) of chocolate espresso cake with caffe latte cream. You won’t regret it!
Chocolate Espresso Cake With Caffe Latte Cream Recipe
Ingredients
- 150 g dark chocolate
- 150 g butter
- 6 eggs
- 250 g caster sugar
- 1 teaspoon vanilla extract
- 75 g plain flour
- 5 teaspoons instant espresso powder
- 4 tablespoons Tia Maria or 4 tablespoons other coffee liqueur
- 75 g white chocolate
- 375 ml double cream
- 2 teaspoons instant espresso powder
- cocoa powder (for decoration)
Instructions
- Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180°C
- Butter and line a 23cm springform tin with baking parchment.
- Melt the dark chocolate and butter and set aside to cool slightly.
- Beat the eggs, sugar and vanilla together until thick, pale and fluffy – about 7 minutes. They should have at least doubled in volume, even tripled.
- Gently fold the flour and espresso powder, taking care not to lose the air you have created, and finally add the melted chocolate and butter, folding gently again.
- Pour into the prepared tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey.
- Let the cake to cool completely on a wire rack before releasing from the tin.
- For the cream, melt the white chocolate, and let it cool. Fold in the cream and espresso powder, whipping the latte cream together to thicken it a little.
- Sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.
Add Your Own Notes
Nutrition
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