How To make Chocolate Espresso Cake

Flourless Espresso Chocolate Cake

This incredible Flourless Espresso Chocolate Cake is a total dream for chocolate and coffee lovers – and you can make it in your Instant Pot! Dense, fudgy, and decadent, this truffle-like dessert is made with only 5 ingredients and is completely gluten-free and low-carb/keto.

FIND THE FULL PRINTABLE RECIPE ON THE BLOG!

MOIST MOCHA CAKE! That Melts in Your Mouth! Simple and very tasty!

Hello everyone ,today I'm sharing with you MOIST MOCHA CAKE! That Melts in Your Mouth. How to Make MOCHA CAKE step by step. Do you like MOCHA CAKE? Leave me a comment if you make chocolate mocha cake recipe, and tell me what other cookies or desserts recipes you would like to see.


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Let's Make MOCHA CAKE

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???? Ingredients

the cake
80 g cake flour
1/2 tsp baking powder
10 g cocoa powder
1 tbsp instant coffee
4 egg yolks (L)
50 g granulated sugar
1/4 teaspoon salt
60 g milk
50 g vegetable oil
1 tsp vanilla extract

4 egg whites
50 g caster sugar
1/2 teaspoon vinegar

Syrup
80 g milk
15 g sugar

The whipped cream
100 g Whipping cream (1)
50 g semi-sweet chocolate (57.7%)
2 g instant coffee

300 g Whipping cream (2)
50 g icing sugar
a pinch of salt

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Tray size 9 x 9 inch
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How to bake

-Bake preheated oven at the 160 C for 20-22 minutes


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Make sure you pre-heat your oven
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????ส่วนผสม
ตัวเค้ก
แป้งเค้ก 80 กรัม
ผงฟู 1/2 ช้อนชา
ผงโกโก้ 10 กรัม
ผงกาแฟ 1 ช้อนโต๊ะ
ไข่แดง 4 ฟอง (เบอร์2)
น้ำตาล 50 กรัม
เกลือ 1/4 ช้อนชา
นมสด 60 กรัม
น้ำมันพืช 50 กรัม
กลิ่นวานิลลา 1 ช้อนชา

ไข่ขาว 4 ฟอง
น้ำตาล 50 กรัม
น้ำส้มสายชู 1/2 ช้อนชา

น้ำเชื่อมพรมเค้ก
นมสด 80 กรัม
น้ำตาล 15 กรัม

วิปปิ้งครีมแต่งหน้าเค้ก
วิปปิ้งครีม 100 กรัม (1)
ดาร์กช็อกโกแลต 50 กรัม (57.7%)
ผงกาแฟ 2 กรัม

วิปปิ้งครีม 300 กรัม (2)
น้ำตาลไอซิ่ง 50 กรัม
เกลือเล็กน้อย



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ในคลิปใช้พิมพ์ขนาด 9x9 นิ้ว
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วิธีการอบ
- อบไฟบน-ล่าง 160 C ไม่เปิดพัดลม 20-22 นาที หรือกระทั่งสุก
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**เช็คสุก โดยเอานิ้วแตะไปที่หน้าเค้ก หากไม่มีรอยนิ้วมือก็ใช้ได้ค่ะ **
==================
▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
==================

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Chocolate Coffee Cake

I made this cake for a gathering at the cafe in our mosque. Someone who was also coming to the gathering liked coffee flavored sweets (I think), so I decided to make a coffee flavored cake in hopes that they'd enjoy it.

Ingredients for chocolate cake:
1 1/3 cup all purpose flour (220g)
1 1/4 cup granulated sugar (250g)
1/2 cup cocoa powder (50g) (not Dutch-process)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
2 eggs
2/3 vegetable oil (115g)
1 cup milk (225g)

For Soak
150g sugar
150g water
2 tsp Instant coffee

For filling (Coffee Italian meringue buttercream)
6 egg whites
1 1/4 cup granulated sugar (220g)
4 tbsp water (50g)
4 sticks butter (450g)
1 tsp vanilla
Pinch of salt
4 tbsp water (50g)
1 tbsp Instant coffee

* the first water measurement is for the sugar syrup that you'll heat up. the second measurement of water is for mixing in the instant coffee.

Tips:

* If your filling curdles and is not emulsifying. Try heating the bowl of the stand mixer very gently with a blow torch while it mixes.
* You can make the italian meringue buttercream without a stand mixer too, although it will be harder. You'll have to use a regular mixing bowl and a mixer instead.
* I recommend sifting all the dry ingredients to prevent lumps from developing in the batter! especially because we're adding cocoa powder and it usually has quite a few lumps.
* For the ganache, I keep it in a plastic container until I need to use it. Then, I heat it in the microwave in increments of 20 seconds until it is just warm and fluid. I use it right away then.
* If you want to prevent a dome from developing on your cake, try covering the sides of the cake pan with foil for when it bakes, or bake at a lower temperature and for a longer period of time.

Chocolate Espresso Cake Recipe

Full recipe available here:
Espresso and Chocolate- an unforgettable flavor duo! This layered cake is filled with luscious milk chocolate from Luker Chocolate and infused with Dreidoppel’s amazing Espresso Flavor Paste. Decorated with a variety of our chocolate décor, this easy to make dessert offers a taste bud explosion!

Featured Products:
Luker Natural Cocoa Powder:
Pure Vanilla Extract:
Glucose Syrup:
Trablit:
Creme Napoleon Flavor Paste:
Claro de Luna Milk Chocolate Couverture:
Hazelnut Praline Grand Confiseur:
Royaltine:
Trimoline:
Perla Dark Chocolate Couverture:
Espresso Flavor Paste:

Chocolate and Coffee Burnt Cheesecake ???? #shorts

Ingredients

- 500g cream cheese at room temperature
- 250g ST. ALi Drinking Chocolate
- 60ml ST. ALi Orthodox Espresso coffee
- 4 large eggs, room temperature
- 100g caster sugar
- 250ml thickened cream

Method

1. Start by placing the cream in a large saucepan on low heat (you don't want to boil the cream just warm it).
2. Next, add the ST. ALi espresso and drinking chocolate and whisk until smooth
3. Remove from the heat, add one egg and whisk until smooth. Repeat with the rest of the eggs one at a time.
4. Add the cream cheese to the pot and whisk until smooth
5. Double line a 20cm springform cake tin with baking paper and pour in the batter
6. Bake in a 240c oven for 25 minutes (you want it to still have a jiggle in the centre).
7. Remove from the oven and onto a wire rack to cool for an hour before placing in the fridge to set for 4 hours minimum or up to 24 hours.
8. When ready to eat, remove from the fridge and slice.
9. Enjoy!

Chocolate Espresso cake

Ingredients
1 3/4 cup cake flour
1/ 3/4 sugar
3/4 cup chocolate powder/cocoa
1 1/2 tsp salt
1 1/2 tbsp baking soda
1 1/2 tbsp baking powder
2 eggs
1/2 cup vegetable oil
1/2 cup chocolate milk/evaporated milk
1/2 cup fresh Espresso

Choco buttercream
1 cup butter
3 cups of powdered sugar
1/4 cup cocoa/chocolate powder
1/2 tsp vanilla
2 tsp evaporated milk

Chocolate espresso glaze
(1 1/2 cup evaporated milk and 1/2 cup sugar)or 1 big can Condense milk
1/4 Cocoa powder
1/cup chocolate
1 pack agar-agar(gulaman in philippine language)

music:
Adventures by A Himitsu
Creative Commons — Attribution 3.0 Unported— CC BY 3.0

Music released by Argofox
Music provided by Audio Library