View cart background image
0
items
Free Shipping Over $49
America

Chocolate Espresso Cake

Source: Cooking.com
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  12 servings
Cooking.com Tip: Use a nonstick cake pan for easy release of this moist cake.
RECIPE INGREDIENTS
For the Cake:
9 ounces chopped bittersweet chocolate
1 cup (2 sticks) unsalted butter
2 tablespoons dark rum
1 tablespoon instant espresso powder
1 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup all-purpose flour
For the Glaze:
1 tablespoon dark rum
1 teaspoon instant espresso powder
1/2 cup whipping cream
1 tablespoon unsalted butter
6 ounces chopped bittersweet chocolate
2 tablespoons corn syrup
Chocolate Espresso Cake Recipe at Cooking.com
DIRECTIONS
FOR THE CAKE:
Preheat oven to 350 degrees F.

Butter and flour 9-inch diameter nonstick cake pan. Melt chocolate and butter in heavy medium saucepan over low heat, stirring constantly until smooth. (Do not burn.) Stir rum and espresso powder in large bowl until espresso dissolves. Whisk sugar and eggs into espresso mixture to blend. Whisk in vanilla and salt. Stir in warm melted chocolate mixture, then flour. Transfer batter to prepared pan. Bake until cake just puffs in center, about 45 minutes. Cool in pan on rack, 15 minutes. Cake will deflate as it cools; guide edges into pan as it cools. Run small sharp knife around edges of cake. Turn cake out onto rack and cool completely.


FOR THE GLAZE:
Stir rum and espresso powder in small bowl until espresso dissolves. Bring cream and butter to boil in heavy small saucepan. Remove from heat, add chocolate and stir until smooth. Stir in rum mixture and corn syrup. Let glaze stand at room temperature until no longer hot, but still liquid.

Place cake on 8-inch cardboard cake round. Set cake on rack over baking pan. Gradually pour glaze over cake, covering completely. Chill until glaze is set. Cake can be made 2 days ahead. Keep cake refrigerated.


Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cakes for Easter
Nutrition Facts per Serving
Yield:   12 servings
Calories: 506
Fat. Total: 31g
Protein: 6g
Carbohydrates, Total: 55g
Sodium: 100mg
% Cal. from Fat: 55%
Cholesterol: 161mg
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Julia Reviewed: 11/01/2009
Awesome!!!!
This is the most fantastic cake ever! I thought I was eating a very rich cheesecake; but there is no cheese in it. If you're a chocolate/coffee lover this will soon be your favorite.
58 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.