Espresso Martini - Caketails!
TFI Friday! Here's a boozy cakey cocktail to celebrate the weekend, cheers!
Chocolate espresso martini: - makes 4-6 depending on glass size. There will be excess sponge cut offs but these can be made into a large trifle style desert or kept for cake pops etc.
Bake this in a rectangular baking tray approx 14 x 10 and line it with baking parchment.
Sponge:
190g soft unsalted butter
220g light muscovado sugar
200g plain chocolate
3 eggs and 2 egg yolks
2 tsp vanilla bean paste
140g soured cream
175g self raising flour
35g cocoa powder
1. First off gently melt your chocolate in a microwave safe bowl on medium heat for a minute at a time, stirring until melted or do it over a Bain Marie. Leave to cool while getting on with the next bit.
2. In the KitchenAid bowl with the paddle beater attachment, cream the butter, vanilla paste and sugar until paler in colour and fluffy, for a couple of mins on slow speed, then once sugar is mixed in, turn up the speed to a medium/high to really beat.
3. Reduce the speed to slow and gradually add the egg, occasionally scraping down the side of the bowl and mix on slow until the egg mix is completely amalgamated.
4. Keeping the mixer on slow speed, pour in the melted chocolate and mix in. Then add the soured cream, mixing on slow for 20 seconds or so. Lastly, add the cocoa butter to your flour and mix roughly with a metal spoon to distribute the cocoa, and add the flour to the mixing bowl in increments of about 3 and gently mix on slow just until the powdery flour is mixed in. do not over beat, or your sponge might be heavy.
5. Tip all the mixture into the tin and level off with a spoon. Pop in the oven and bake until JUST baked when the knife testing the centre of the sponge layer will come out a little pastey and the cakes are shrinking away from the tin edge a bit. This will take about 20-25 mins, check after 15 to be safe as all ovens vary. Remove and cool in the tin on a wire rack or on top of cold oven hob rings.
Syrup:
• 50 ml strong espresso
• a double shot of Kalua
• a single shot of vodka
• 2 tbsp sugar
Mascarpone topping: - for 4-6
200g Mascarpone
• 1 shot of Kalua or some more syrup
Topped with coffee beans
BAILEY ESPRESSO CREAM CAKE
Bahan :
14 Butir telor
1,5 Sdm elmusifier
225 gr gula pasir
270 gr Tepung terigu
20 gr maizena
20 gr tepung susu
40 gr bubuk coklat
230 margarin ( butter ) cair
3 sdm baileys Espresso Cream
Caranya :
1. Panaskan oven 180 c dan cairkan margarin atau butter
2. Sediakan loyang 24 cm 2 buah , alasin margaein dan tepung terigu .
3. Mixer semua bahan kecuali baileys , margarin di mixer kecepatan tinggi selama 15 menit .
4. Setelah 15 menit masukan margarin dan baileys dan di aduk rata tuang ke loyang 24 cm 2 buah bagi rata .
5. Panggang selama 45 menit api atas bawah 180 c . menit check kematangan atau sampai matang menurut kepanasan oven masing masing
6. Setelah matang pindahkan ke rak pendingin dan siap di hias .
7. Selamat mencoba ❤????????
Bahan :
500 gr mentega putih lokal ( merek amanda atau pusaka)
250 gr soft cream hollman
350 ml gula cair ( rose brand) ( bisa di sesuaikan dengan selera kalau
mau manis bisa di tambah kan )
1 sdm rhum optional
50 ml susu kental manis ( di skip kalau merasa udh pas manisnya)
Caranya :
1. Mixer mentega putih sampai mengembang dan ringan.
2. Masukan gula cair , soft cream dan mixer lagi sampai rata kalau kurang manis boleh tambahkan gula cair dan susu kental manis
3. Aduk tambahkan rhum dan aduk rata
4. Siap di pakai ( bisa di simpan di kulkas bawah bisa tahan 2 bulan )
5. Kalau mau di gunakan keluarkan sampai suhu ruangan tinggal di aduk pakai sendok aja ngak usah di mixer lagi .
Instagram:
Music:
Coffee Cake | Basics with Babish
This video is sponsored by Trade Coffee. Get 30% off your first bag of coffee when you click here:
The perfect accompaniment to your morning coffee is, unsurprisingly, a confection known as coffee cake. Containing no actual coffee, it is instead a lightly sweetened pound cake that's essentially just a vehicle to get streusel into your mouth as quickly and efficiently as possible. Maybe just make the streusel part and eat it by the spoonful if nobody is around to judge you.
Recipe:
Music by Chillhop:
Blue Wednesday - Sweet Berry Wine
Blue Wednesday feat. Shopan - Murmuration
Listen on Spotify:
Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients:
Coffee Sponge Cake
I am using 7x7x3-inch pan
2 tsp instant espresso
2 tbsp hot milk
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
80ml (¼ cup + 1 tbsp]) whole milk, room temp
¼ tsp salt
150g (1 ¼ cup]) cake flour
5 egg whites
½ tsp cream of tartar
75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting
2½ tsp instant espresso
1 tbsp hot water
400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar]
170g (¾ cup) cream cheese
coffee syrup (2 tsp coffee +2 tsp sugar +1 tbsp hot water)
Toasted walnuts (sprinkles)
tip #869 for the deco piping
Instructions:
Coffee Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside.
3. Separate the eggs, one bowl with egg whites and the other with egg yolks.
4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively.
5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined.
6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.
8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.
10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean.
11. Let the cake cool on cooling rack before slicing the cake.
12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting
1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds.
2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside.
3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake
1. Get ready the coffee syrup and the 2 flavoured frostings.
2. Chill the cake before trimming the sides.
3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869.
4. Cake is ready to serve.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
Easy and No bake | Refrigerator Espresso Graham Cake | Icebox Cake
Espresso Graham Cake with layers of graham crackers and espresso mousse. This icebox/refrigerator cake is rich, silky, and with an intense coffee flavor. It's a delicious way to get your caffeine fix!
✔️ Subscribe to my Channel:
???? RING the BELL Icon to get notifications when I have a new video up.
How to Make Espresso Royale Icebox Cake
✅Ingredients
2 cups heavy cream, very cold
1 can (14 ounces) condensed milk, very cold
1 tablespoon instant coffee granules, dissolved in 1 tablespoon warm water, and completely cooled
14 graham crackers, about 3-inch in lengths
2 tablespoons cocoa powder or chocolate shavings
✅Instructions
Line a 9 x 6 x 2 baking pan with parchment paper, leaving about a 1-inch overhang on all sides.
In a bowl, combine heavy cream, condensed milk, and liquid coffee. Using a hand mixer at low speed, whip the mixture until it begins to thicken. Increase speed to medium and continue to beat to stiff peaks.
Arrange one layer of graham crackers on the bottom of the prepared baking dish, breaking pieces as needed to fit sides.
Spoon ⅓ of the cream mixture on crackers and spread to cover.
Arrange another layer of graham crackers over the cream. Spoon and spread ⅓ of the cream mixture.
Repeat with another layer of graham crackers. Spoon and spread the remaining ⅓ of the cream mixture on top of the crackers.
Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving. Or freeze for about 6 hours for ice cream-like consistency.
Lift cake from pan using parchment paper overhang as support and transfer onto a serving platter.
Sprinkle the cocoa powder or chocolate shavings on top of the cake or dust with cocoa powder. Cut into squares to serve.
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE to my channel. Make sure to ring the BELL button to get notified when I have a new video up.
Enjoyed the video? Please SHARE!
For more delicious recipes:
Follow me on Facebook:
#espressograhamcake #iceboxcake
Easy Recipe for Mocha buttercream | Coffee Buttercream
[Ingredients] 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml
350 g(1.5 cup) unsalted butter(softened)
370 g (3 cups) powdered sugar (shifted) (icing sugar or confectioners sugar)
*There was a typo in the video. It's not 400 g but 370 g.
1 Tbsp (7 g) unsweetened cocoa powder
2 Tbsp (12 g) instant coffee powder instant coffee
90 ml hot water
1/4 tsp salt ( *Optional but recommended, If you use salted butter, skip it.)
1 tsp vanilla extract ( *Optional but recommended.)
1~2 Tbsp milk or water (*Add little by little if necessary.)