This was an example of disaster gone right! I had removed the chocolate frosted cake from the refrigerator to pipe a paisley design on it in white chocolate. As soon as the chocolate hit the cake, it completely seized up! I ended up piping a maze-like design with none of the chocolate overlapping. It still needed something, so I just drizzled the chocolate all over the cake to give it a little more dimension. The cake was hers alone, so I make cupcakes to serve the guests.
The famous chocolate espresso cupcakes with fudgy espresso frosting and white chocolate/coconut curls
She really liked it. Her fiance told her not to eat it, they could save it for their wedding cake :)
Hi Rachelle: This cake looks oh so yummy. Could you provide the cake and frostiing recipe? Christine
ReplyDeleteEspresso cake:
ReplyDelete3/4 cup oil
3 eggs
2 cups sugar
2 tsp vanilla
2 cups gf flour blend
1 scant tsp xantan gum
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
1 1/2 cups strong coffee or espresso
Preheat oven to 350. Grease 2 9" rounds or 1 9x13 pan. If turning the cake out, line the bottom with parchment and grease the parchment.
In a medium bowl, sift together flour, xanthan gum, baking soda, salt and cocoa powder
In an electic mixer, cream together oil and sugar for about 3 minutes. Add eggs one at a time, scraping bowl after each addition. Add vanilla.
Alternately add flour mixture and espresso, beating on low speed until just combined, scraping bowl frequently.
Pour into prepared pan(s), bake 35-45 min for the 9x13 pan or 30-40 minutes for the 9" round. Let cool for 20 minutes on a wire rack before turning the cake out to prevent it from cracking.
** you can make this non-gluten free by using all purpose flour and omitting the xanthan gum
Chocolate Espresso Buttercream
With an electric mixer, combine:
3/4 c softened butter (or 1 stick butter and 1/4 cup shortning--frosting stays firm)
3/4 c unsweetened cocoa
1 tsp vanilla
Slowly add:
2# bag powdered sugar
1/4cup+ strong coffee or espresso--I usually find to get a good spreading consistancy I have to add more liquid. Only add a TBS at a time until the preferred consistancy is reached.
The "lace" on the outside of the cake is just melted white chocolate.