10 ounces unsalted butter
10 ounces bittersweet chocolate, broken into small pieces
3/4 cup plus 3 tablespoons extra-fine granulated sugar
2 tablespoons Dutch-style cocoa
8 large eggs
1 teaspoon vanilla extract

Method

1. Preheat the oven to 350°.
2. Butter a 10-by-1 1/2-inch heavy-duty round cake pan. Line the bottom with parchment cut to fit. Butter the parchment. Set aside.
3. Fill a 16-by-11-inch roasting pan with 1 inch of hot water, place the roasting pan on a baking sheet, and put it into the oven.
4. In the top of a double boiler, melt the butter with the chocolate. When the ingredients are melted, remove the pan from the heat to cool slightly. Sift the sugar with the cocoa twice, then whisk it into the melted chocolate mixture.
5. In a large mixing bowl, beat the eggs until they are foamy. Add the vanilla and the chocolate mixture. Blend with a spatula until very well mixed.
6. Carefully pour the batter into the prepared cake pan. Gently place the cake pan in the water-filled roasting pan.
7. Bake about 40 to 50 minutes, or until the cake begins to shrink slightly from the sides and a toothpick inserted in the center comes out clean. Place on a rack to cool for 15 minutes, then invert carefully and peel off the paper. Allow to cool completely.
8. Serve with sweetened whipped cream, best quality vanilla ice cream or espresso whipped cream.

How visitors found this page:

• BUTTER SHOT CAKE
• choclate cake with expresso recipes
• chocolate cake shot ingredients
• double chocolate cake recipe
• recipe for chocolate cake shots

Cake:
1/2 – cup unsweetened cocoa powder
1 – tablespoon instant coffee powder
1/2 – cup hot water
1/2 – milk
13/4 – cups cake flour
1/2 – teaspoon baking powder
1 – teaspoon baking soda
1/2 – cup butter
11/4 – cups sugar
2 – eggs
1/2 teaspoon vanilla

Coffee Cream Frosting:
1 – tablespoon instant coffee powder
1 – tablespoon crème de cacao
1 – cup chilled all-purpose cream
1/4 – cup confectioners’ or powdered sugar

Topping:
Sliced fresh kiwi, stawberries, orange, or any fruit in season.

Method

1. Preheat oven to 350F, Grease and line two 9-inch round layer pans. Set aside.
2. Dissolve cocoa powder and coffee in hot water. Add milk then set aside. In another bowl, combine cake flour, baking powder and baking soda. Set aside.
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add the flour mixture alternately with the liquid ingredients into the creamed mixture.
4. Pour into prepared pans and bake for 20-25 minutes or until toothpick inserted in the center of the cake comes out clean. Coll. Prepare frosting.
5. In a bowl, combine instant coffee, creme de cacao and all-purpose cream. Whip until stiff and double in volume. Fold in the confectioners’ sugar.
6. To Assemble: Put the first layer of cakre on a platter. Spread come of the coffee cream frosting over the cake then top with half of the fresh fruits. Put second cake layer. Top with remaining coffee cream and fruits. Chill before serving.

Filling and Topping:
4 cups whipping cream
1/2 stick unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped-plus 2 ounces chopped separately
1/3 cup rum
2 teaspoons vanilla extract

Syrup:
1/4 cup water
2 tablespoons sugar
2 tablespoons rum

Cake:
1 1/2 teaspoons vanilla extract
1 teaspoon instant coffee
2/3 cup cake flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3 large eggs-separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Method

Filling:

1. Stir first 3 ingredients in large saucepan over medium-high heat until sugar dissolves and cream comes to a simmer.
2. Remove from heat. Add 20 ounces chocolate. Whisk until melted and smooth.
3. Whisk in vanilla and rum.
4. Transfer 1 cup warm chocolate mixture to small bowl. Whisk in remaining 2 ounces of chocolate. Cover,set aside,and let stand at room temperature. This will be the topping.
5. Transfer remaining chocolate mixture to a large bowl for the filling.
6. Chill until cold and thick. At least 6 hours.

Syrup:

1. Stir water and sugar in small saucepan over low heat just until sugar dissolves.
2. Remove from heat and mix in rum. Let stand.

Cake:

1. Preheat oven to 350 degrees.
2. Grease and flour 9″x 9″ x 2″ cake pan.
3. Combine vanilla and coffee powder in a small bowl or cup. Swirl to dissolve coffee.
4. Sift flour,cocoa,and baking soda into small bowl.
5. Using an electric mixer,beat egg yolks and 1/2 cup sugar in medium mixing bowl until thick and light in color,about 3 minutes. Beat in coffee/vanilla mixture.
6. Using clean dry beaters,beat egg whites,cream of tartar,and salt in large bowl untl soft peaks form.
7. Gradually add 1/4 cup sugar and continue beating until stiff but not dry. Fold egg whites into yolk mixture alternating with flour mixture.
8. Pour batter into prepared pan.
9. Bake for 18 minutes.
10. Cool cake in pan. Cake will shrink slightly.
11. Turn cake out onto flat surface and cut in half horizontally using serrated knife. Place bottom half on plate cut side up.
12. Drizzle half of syrup over layer.
13. Using electric mixer,beat cold chocolate filling until thick,creamy,and spreadable. Spread all of filling evenly over cake layer. Filling layer will be about an inch thick.
14. Drizzle remaining syrup over cut side of second cake layer.
15. Place layer syrup side down on top of filling. Press gently.
16. Rewarm topping until just pourable and pour over center of cake.
17. Using a knife or spatula,carefully spread to edges. It’s okay if a little runs over.
18. Cover with cake dome and chill until ready to serve.

Cake:
1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks

For the syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice

For the ganache:
4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules

Method

1. Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
3. Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

Cake:
One-half cup unsweetened cocoa
Two and one-fourth cups sifted all-purpose flour
Two-thirds cup rinsed, drained and chopped sauerkraut (do not be tempted to squeeze the sauerkraut dry)
3 lightly beaten egg yolks
1 cup water, at room temperature
Two-thirds cup butter, at room temperature
One and one-half cups refined sugar, or three-fourths cup fruit sugar
1 teaspoon vanilla
3 egg whites, at room temperature

Rising Agent Mixture:
1 teaspoon baking powder, 1 teaspoon baking soda, one-fourth teaspoon salt (stirred together)

Mocha Whipped Cream Frosting:
1 1/2 cups heavy cream
3 tablespoons sugar
1 tablespoon instant coffee
2 teaspoons unsweetened cocoa
2 tablespoons rum

Method

1. Grease and flour two 8-inch baking pans. Set aside. Set oven temperature to 350 degrees.
2. Sift cocoa and flour together. Set aside.
3. In another bowl, combine the sauerkraut, egg yolks and water.
4. In another bowl, cream the butter and sugar. Add vanilla and 3 egg whites.
5. To the creamed mixture, beat through alternate additions of the sauerkraut mixture with the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat.
6. Carefully but thoroughly fold in the rising agent. Pour the batter into the pans, coasing it evenly into place with a spatula. Bake for 30 minutes.

Mocha Whipped Cream Frosting:
Whip all ingredients together (allow the sugar to completely dissolve into the cream before whipping). You may wish to brush the cake with coffee liqueur before frosting.

Cakes:
6 oz chocolate, cut into bits
1/2 cup (heavy) cream
4 oz butter
2 tablespoons cocoa powder
4 eggs
1/2 cup granulated sugar
1 tsp vanilla
4 tablespoons flour, sifted

Cappuccino Meringue:
1 cup granulated sugar
1/4 cup water
1 tsp coffee extract, or instant coffee
1 tsp cocoa powder
4 large egg whites

Method

1. In a bowl, combine the chocolate, cream, butter, and cocoa powder. Place the bowl over a pot of simmering water and slowly melt the chocolate and butter. Stir until smooth. Remove from the heat and allow to cool to room temperature.
2. In a separate bowl, combine the eggs, sugar, and vanilla. With an electric mixer, beat the eggs and sugar at high speed until they form a thick pale ribbon, about 6 to 8 minutes. The mixture will triple in volume.
3. Gently fold the whipped eggs into the chocolate mixture; then gently fold in the flour. Chill the batter for about 20 minutes.
4. Spoon the batter into 4 buttered 1-cup ramekins and bake for approximately 25 minutes at 350 F.
5. Allow to cool approximately 30 minutes. The tops of the cakes will settle and create a depression. Run a knife around the edges of the cups and gently turn the cakes out of the cups. Arrange the cakes, top side up, on a sheet pan and reserve until ready to serve.
6. To serve, fill the depressions in the cake tops with the Cappuccino Meringue (see below).
7. Bake the cakes at 400 F for 5 minutes. Serve immediately while the meringue is soft and runny.

Cappuccino Meringue:

1. Combine the sugar and water and bring to a boil. Stir in the coffee extract (instant coffee) and cocoa powder.
2. Whip the egg whites until they hold soft peaks.
3. While continuing to whip the whites, pour the hot sugary mixture in a steady strea. Whip the whites until they are glossy and have cooled to room temperature.

1/4 cup shortening
1 cup butter
3 cups granulated sugar
5 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons cocoa
3 cups flour
1 cup milk
1 cup black walnuts

Glaze:
2 cups powdered sugar
3 teaspoons hot coffee
1 teaspoon almond extract

Method

1. Cream shortening, butter, sugar, eggs and vanilla then sift together salt, baking powder, cocoa and flour.
2. Add alternately with milk then add nuts and bake at 325 for 1-1/2 hours.
3. Cover after 10 minutes and cool completely before serving.
4. Immediately before serving drizzle glaze over top.
5. For glaze combine all ingredients and whisk until smooth.

Cake:
1 1/2 c flour
1/2 c unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
1 1/2 c sugar
1 c extra virgin olive oil
1/2 c sour cream
3 eggs
4 oz bitter sweet chocolate, melted, cooled
1 1/4 c strong coffee, room temp

Frosting:
8 oz bittwesweet chocolate, melted, room temp
1/3 c sour cream, room temp
1/4 c unsalted butter, softened
2 c powdered sugar
2 to 3 tbs milk

Method

1. Heat over to 350f, spray 2 (9in) round baking pans with cooking spray and line the bottem with parchment, spraying again and dusting with cocoa.
2. Whisk flour, cocoa, baking soda and salt in a med bowl
3. Beat sugar and oil in large bowl at med-low speed untl sugar is moistened. Beat in 1/2 c sour cream. At low speed, beat in eggs one at a time until blended. Beat in 4 oz melted chocolate.
4. Beat in flour mixture in 3 parts alternately with coffee until blended, beginning and ending with flour mixture. Divide batter between pans.
5. Bake 30 to 35 mins or until toothpick inserted in center comes out clean. Cool on wire rack 10 mins, invert cakes onto wire rack; cool completely.
6. Whisk 8 oz melted chocolate, 1/3 cup sour cream and butter in medium bowl until blended.
7. Whisk in powdered sugar. Whisk in 2 tbs of the milk, adding additional milk until frosting is of desired consistency.
8. Spread 1 cake layer with half of the frosting; top with second cake layer. Spread top with remaing frosting, leaving sides unfrosted. Cover and refrigerate. Serve at room temp.

Cake:
2 cups plus 2 tbsp Cake flour
1 tsp baking soda
1 tsp baking powder
2 tbsp Cocoa
1 1/2 cups water
2 tbsp freeze dried coffee
6 oz Unsweetened Chocolate, chopped fine
2 cups granulated sugar
1 cup butter, softened
1 tsp vanilla extract
3 eggs

Chocolate Glaze:
2 oz unsweetened chocolate
3 tbsp butter
1 1/2 cups powdered sugar, sifted
2 to 3 tbsp water
1 tsp vanilla extract
1 tbsp instant espresso or coffee

Method

1. Preheat oven to 325.
2. Combine flour, baking soda, baking powder and cocoa in small bowl.
3. Boil water and add coffee and chopped chocolate. Stir (or whisk) until smooth.
4. Cream butter, sugar and vanilla until just lightened in color. Add eggs, one at a time and mix on high speed 5 minutes.
5. Alternate adding flour and chocolate mixture to butter mixture until all are just combined (as with any cake, don’t over mix).
6. Pour mixture into a well greased bundt pan (I use baker’s joy, it’s the best, especially for intricate bundt pans).
7. Bake at 325 for 50 to 60 minutes or until a skewer inserted near the center comes out clean (usually takes close to the whole 60 minutes).
8. Cool in pan 30 minutes. Do not cut this short or your cake will split.
9. Cool on wire rack completely.

For Glaze:
Melt butter and 2 oz chocolate in a small sauce pan (on low heat) or microwave safe bowl, stirring until smooth. Mix in powdered sugar, vanilla, coffee granules, and water until you reach the desired consistency.

How visitors found this page:

• bakers chocolate bittersweet chocolate poundcake

Cake:
1 cup butter softened
2 ½ cups sugar
4 eggs
2 tsp. vanilla
1 cup Hershey’s cocoa
3 cups Flour
1 tsp Salt
2 tsp. Baking Soda
2 Tsp. Baking Powder
2 cups boiling water or hot coffee

For The Frosting:
3 cups confectioner’s sugar
6 tbl. butter, softened
2 tbl. milk
1 ½ tsp. vanilla
1 egg
3 squares unsweetened chocolate, melted

Method

1. Dissolve cocoa in the 2 cups boiling water. Set aside to cool.
2. Cream together the butter and sugar.
3. Add eggs one at a time, beating well after each.
4. Add vanilla.
5. Mix dry ingredients together and add to creamed mixture alternately with the cooled chocolate mixture, beginning and ending with the dry ingredients.
6. Bake 350° for 50 min. in a BUNDTä pan.
7. Can also be made in a 9×13 pan. Cook 45 minutes.

Frosting:
Cream confectioner’s sugar and butter. Add milk, vanilla and melted chocolate. Beat in the egg. Frost cake. Sprinkle with nuts if you like.