my yummy hot expresso cakes
My girlfriend sent me this recipe knowing how much I like to bake. I changed a few ingredients to make it mine. I don't have an Espresso Machine so I went to our local coffee shop and bought a large expresso coffee and brought it home to use in this recipe. I forgot to pick up some coffee sugar crystals so I used nuts instead. My husband and I love the flavor of this cake.. I took the leftover cake pieces and packaged them for another day. I'll just spoon into a bowl and add sauce. Just enough for the two of us. This is the picture she sent me and I forgot to take a picture. Next time I will.
prep time
cook time
method
---
yield
6 serving(s)
Ingredients
- - oil, melted butter or cooking spray
- - cake:
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon unsweetened cocoa
- 3/4 cup unsalted butter, softened
- 3/4 cup light brouwn sugar
- 3 - eggs, beaten
- 1 teaspoon pure vanilla extract
- 3 tablespoons strong expresso coffee, cooled
- - crushed pecans, walnuts (optional) or coffee sugar crystals.
- - sauce:
- 1 tablespoon cornstartch
- 1 cup strong expresso coffee
- 1/2 cup light cream
- 3 tablespoons light brown sugar
How To Make my yummy hot expresso cakes
-
Step 1Preheat your oven to 350 and greese and flour a 7 X 11 inch rectangular cake pan and shake of excess flour out of pan and set aside.
-
Step 2Sift the flour, baking powder and cocoa into a large bowl and add the butter, brown sugar, eggs and vanilla extract.
-
Step 3Beat well until the mixture is smoothe and then beat in the coffee.
-
Step 4Spoon the mixture into the prepared pan and smoothe to surface with a spatula.
-
Step 5Place in oven and bake for 30 to 35 minutes or until risen and firm to the touch.
-
Step 6Remove cake from oven and place on a wire rack.
-
Step 7To make the sauce; mix the cornstartch with 2 tablespoons of the coffee, then add to a pan with the remaining coffee, cream and brown sugar.
-
Step 8Heat gently while stirring until boiling, then reduce the heat and stir for 2 minutes or until slightly thickened.
-
Step 9Using a 3 1/2 inch plain cookie cutter, stamp out 6 circles from the warm cake (the leftovers can be eaten cold)
-
Step 10Place the cakes onto warmed serving plates and sprinkle with coffe sugar crystals and walnuts or pecans (optional). Spoon the sauce over cakes and serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes