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
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Raquel Iraheta
[email protected]This icing is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar next time.
Zahoor Baloch
[email protected]I've made this icing several times now, and I've never been disappointed. It's always a hit with my friends and family.
L r 7 Apon Hossen
[email protected]This icing is very easy to make, and it's so delicious. I love the way it pairs with chocolate cake.
Kane Winter
[email protected]I made this icing for my daughter's birthday cake, and she loved it! She said it was the best cake she's ever had.
Dewan Sahin
[email protected]This icing is a bit too thick for my taste. I would recommend adding a little bit of milk or cream to thin it out.
Chamila Kumari
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of coffee, but I'm so glad I did! The espresso flavor in the icing is subtle, but it really adds a depth of flavor.
Sohail Gujjar525
[email protected]This icing is the perfect way to add a touch of elegance to any dessert. I love the way it looks and tastes.
April An Gonjebwa
[email protected]I've made this icing several times now, and it's always a hit. It's so versatile - I've used it on cakes, cupcakes, and even ice cream.
Elvira Martinez
[email protected]This icing was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Steve reyes
[email protected]I'm not a huge fan of chocolate, but I really enjoyed this icing. The espresso flavor balanced out the sweetness of the chocolate perfectly.
lilidamaniam
[email protected]I made this icing for my husband's birthday cake, and he loved it! He said it was the best icing he's ever had.
Mojtaba Rahemi
[email protected]This is the best chocolate espresso icing I've ever had! It's so rich and creamy, and the espresso flavor really shines through.
Faiz khan Zada
[email protected]I thought this icing was just okay. It wasn't as flavorful as I expected, and it was a bit too thick for my taste.
Sab bir
[email protected]This recipe is a keeper! I've already made it twice, and it's always a crowd-pleaser.
Bamidele Oluwatomisin
[email protected]This icing is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar next time.
Fatima Ishtiaq
[email protected]I love the combination of chocolate and espresso in this icing. It's the perfect way to add a touch of sophistication to any dessert.
Shahoor Khan
[email protected]I've made this icing several times now, and it's always a hit. It's so versatile - I've used it on cakes, cupcakes, and even cookies.
Justin Beiber
[email protected]This recipe was surprisingly easy to follow, and the results were amazing! The icing was rich and decadent, with the perfect balance of chocolate and espresso flavors.