Best 3 Chocolate Espresso Icing Recipes
Indulge your taste buds in a symphony of flavors with our collection of chocolate espresso icing recipes. From the classic and elegant to the uniquely adventurous, these icings are guaranteed to elevate your cakes, cupcakes, and desserts to new heights. Prepare to tantalize your senses with rich chocolate ganache, decadent espresso buttercream, and the perfect balance of sweetness and bitterness in our espresso chocolate glaze. Each recipe is carefully crafted to provide a seamless blend of flavors, textures, and aromas that will leave you craving more.
Let's cook with our recipes!
CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
- Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
- For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
- Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
- Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.
CHOCOLATE ESPRESSO ICING
The perfect icing for my Chocolate Espresso Brownies. Quick and easy to prepare. For the espresso powder I use Nescafe Clasico Instant Coffee. And for the buttermilk I use 1 tablespoon of white vinegar to 1 cup of milk. The best when you need a big chocolate fix...
Provided by Chad and Kim Cooking
Categories Dessert
Time 5m
Yield 1 jellyroll pan
Number Of Ingredients 6
Steps:
- In a medium pot, combine butter, buttermilk, cocoa and espresso powder; bring to a boil. Add confectioners sugar and vanilla, mixing until smooth. Pour over warm Chocolate Espresso Icing.
Nutrition Facts : Calories 2506.6, Fat 72.3, SaturatedFat 44.3, Cholesterol 186.4, Sodium 582.3, Carbohydrate 469.4, Fiber 4, Sugar 448.6, Protein 7.8
CHOCOLATE/ESPRESSO POUR ICING
This cake icing is perfect for a 9x13 inch cake left in the pan. It is rich with chocolate flavor and married with one of chocolate's natural partners, espresso. I added instant espresso powder to the milk called for in the recipe, but I suppose if you wanted to omit the milk, you could just add the equivalent of freshly brewed espresso with it's exquisite crema. Or even go total latte.Getting the espresso flavor in there is the key.
Provided by Citruholic
Categories Candy
Time 15m
Yield 1 9x13 sheet pan cake, 1 serving(s)
Number Of Ingredients 8
Steps:
- Place unsalted butter, salt, cocoa powder, espresso powder dissolved in whole milk (or omit milk and go entirely with 6 tablespoons of freshly brewed espresso or 6 tablespoons of freshly brewed, unsweetened latte).
- Combine in a medium saucepan over medium heat and bring to a boil.
- When reaching a boil, immediately remove from heat and add vanilla and powdered sugar and nuts. Whisk into smooth paste. Pour immediately over warm cake, Let set. Doesn't take long. Enjoy.
Nutrition Facts : Calories 2797.2, Fat 97.7, SaturatedFat 61.4, Cholesterol 253, Sodium 204.4, Carbohydrate 493.8, Fiber 5.4, Sugar 475.6, Protein 7.7
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is recommended.
- Brew a strong cup of espresso for the icing. This will give the icing a rich, coffee flavor.
- If you don't have espresso, you can use strongly brewed coffee instead. However, the flavor of the icing will not be as pronounced.
- Add a pinch of salt to the icing to enhance the flavors of the chocolate and coffee.
- If the icing is too thick, add a little bit of milk or cream to thin it out.
- If the icing is too thin, add a little bit of powdered sugar to thicken it up.
- Use the icing immediately after making it, or store it in the refrigerator for up to 3 days.
Conclusion:
Chocolate espresso icing is a delicious and versatile icing that can be used on a variety of desserts. It is perfect for cakes, cupcakes, cookies, and even ice cream. The rich chocolate flavor and the hint of coffee make this icing a real crowd-pleaser. So next time you're looking for a special icing, give chocolate espresso icing a try. You won't be disappointed!
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