Best 6 Bittersweet Chocolate Cakes With Espresso Cream Recipes

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Indulge in a symphony of flavors with our bittersweet chocolate cakes, a delightful harmony of rich chocolate and aromatic espresso. This collection offers a trio of tempting recipes that will elevate your dessert repertoire.

1. Flourless Chocolate Espresso Cake: A gluten-free delight, this flourless cake boasts an intense chocolate flavor complemented by a subtle hint of espresso. Its dense, fudgy texture and glossy finish make it an elegant and sophisticated treat.

2. Bittersweet Chocolate Espresso Cake with Espresso Cream: This classic chocolate cake gets an upgrade with the addition of espresso powder, resulting in a moist, flavorful cake. Topped with a luscious espresso cream, it's a perfect balance of bittersweet chocolate and coffee notes.

3. Chocolate Espresso Torte: Layers of chocolate cake and espresso buttercream come together in this stunning torte. Its decadent richness and sophisticated presentation make it an ideal dessert for special occasions.

Each recipe includes step-by-step instructions, ingredient lists, and baking tips to ensure success. Whether you're a seasoned baker or a novice just starting, these cakes will impress your taste buds and leave you craving more.

Here are our top 6 tried and tested recipes!

MOLTEN CHOCOLATE-ESPRESSO CAKES



Molten Chocolate-Espresso Cakes image

These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 9

4 tablespoons unsalted butter, room temperature, plus more for tin
1/3 cup sugar, plus more for tin
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt
3 large eggs
1 teaspoon pure vanilla extract
Ganache glaze (optional)

Steps:

  • Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
  • In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
  • Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

15 tablespoons unsalted butter, plus extra to grease the pan
7 ounces bittersweet chocolate, such as Lindt, broken
1 cup sugar
4 extra-large eggs, lightly beaten
1/2 teaspoon instant coffee granules, such as Nescafé
1/2 teaspoon kosher salt
1/4 cup all-purpose flour, plus extra for the pan
Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
  • Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
  • First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
  • Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

BITTERSWEET CHOCOLATE CAKES WITH ESPRESSO CREAM



Bittersweet Chocolate Cakes with Espresso Cream image

Categories     Cake     Coffee     Milk/Cream     Chocolate     Dessert     Bake     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 individual cakes

Number Of Ingredients 15

For cakes
6 oz bittersweet chocolate (not unsweetened), chopped
1 stick (1/2 cup) unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon vanilla
1/2 cup plus 1 tablespoon all-purpose flour
Rounded 1/4 teaspoon salt
4 large eggs
For espresso cream
1/2 cup chilled heavy cream
1 teaspoon instant-espresso powder
1 tablespoon granulated sugar
Garnish: fresh raspberries and grated or shaved bittersweet chocolate
Special Equipment
a muffin tin with 12 (1/2-cup) muffin cups

Steps:

  • Make cakes:
  • Preheat oven to 375°F and generously butter muffin cups.
  • Melt chocolate and butter in a metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and add brown sugar and vanilla, whisking until smooth. Add flour and salt, whisking until just combined, then add eggs 1 at a time, whisking after each addition.
  • Divide batter among muffin cups and bake in middle of oven until a tester comes out with crumbs adhering, 12 to 15 minutes. Invert cakes onto a rack and cool 5 minutes.
  • Make espresso cream while cakes cool:
  • Beat cream with espresso powder and sugar in a bowl with an electric mixer until it just holds stiff peaks.
  • Serve 6 cakes topped with cream.

CHOCOLATE CAKE WITH ESPRESSO GLAZE



Chocolate Cake with Espresso Glaze image

Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

3 tablespoons unsalted butter or nondairy margarine, plus more for pan
6 ounces bittersweet chocolate, chopped
6 large eggs, separated, at room temperature
1 cup granulated sugar
3 tablespoons instant espresso powder
1/4 teaspoon coarse salt
1 tablespoon vanilla extract
3 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter or nondairy margarine
2 teaspoons vanilla extract
1/3 cup heavy cream or plain soy milk
1/3 cup granulated sugar
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt

Steps:

  • Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
  • With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
  • In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  • Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
  • Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM(ATK)



Chocolate Volcano Cakes With Espresso Ice Cream(ATK) image

Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.

Provided by Coppercloud

Categories     Dessert

Time 31m

Yield 8 cakes, 8 serving(s)

Number Of Ingredients 11

2 pints coffee ice cream, softened
1 1/2 tablespoons finely ground espresso
10 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins
1 1/2 cups granulated sugar (10.5 ounces, plus more for dusting the ramekins)
8 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
2 tablespoons cornstarch
3 large eggs, at room temperature
4 large egg yolks, at room temperature
2 teaspoons Grand Marnier (or other orange-flavored liqueur)
confectioners' sugar, for dusting the cakes

Steps:

  • FOR THE ICE CREAM: Transfer the ice cream to a medium bowl and, using a rubber spatula, fold in the ground espresso until incorporated. Press a sheet of plastic wrap flush against the ice cream to prevent freezer burn and return it to the freezer. (The ice cream can be prepared up to 24 hours ahead.).
  • FOR THE CAKES: Lightly coat eight 4-ounce ramekins with butter. dust with sugar, tapping out any excess, and set aside.
  • Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.).
  • Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
  • Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.

Nutrition Facts : Calories 512.3, Fat 29.4, SaturatedFat 17.3, Cholesterol 222.6, Sodium 85.5, Carbohydrate 60.5, Fiber 2, Sugar 54.4, Protein 7.3

CHOCOLATE ESPRESSO-NUT TORTE



Chocolate Espresso-Nut Torte image

I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 14

5 large eggs, separated
1 teaspoon baking cocoa
1 cup hazelnuts, toasted and skins removed
3 tablespoons dark brown sugar
1/2 cup butter, softened
2/3 cup sugar
6 ounces bittersweet chocolate, melted and cooled
1 teaspoon instant espresso powder
1 teaspoon almond extract
1/4 teaspoon salt
GANACHE:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup finely chopped almonds, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside., Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture., In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet., Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes., Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

Nutrition Facts : Calories 387 calories, Fat 32g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 118mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 7g protein.

Tips:

  • For the best flavor, use high-quality bittersweet chocolate with a cocoa content of 70% or higher.
  • Don't overmix the batter; overmixing will result in a tough, dense cake.
  • Be careful not to overcook the cakes; they should be moist and tender in the center.
  • Allow the cakes to cool completely before frosting them. This will help the frosting to set properly.
  • If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to decorate the cakes.

Conclusion:

These bittersweet chocolate cakes with espresso cream are a delicious and sophisticated dessert that is perfect for any occasion. The rich, chocolatey flavor of the cakes is perfectly complemented by the creamy, coffee-flavored frosting. These cakes are sure to be a hit with everyone who tries them.

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