Real Recipes From Real Home Cooks ®

my yummy hot expresso cakes

(1 rating)
Recipe by
Norma DeRemer
York, PA

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.

(1 rating)
yield 6 serving(s)

Ingredients For my yummy hot expresso cakes

  • oil, melted butter or cooking spray
  • cake:
  • 1 1/2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1 Tbsp
    unsweetened cocoa
  • 3/4 c
    unsalted butter, softened
  • 3/4 c
    light brouwn sugar
  • 3
    eggs, beaten
  • 1 tsp
    pure vanilla extract
  • 3 Tbsp
    strong expresso coffee, cooled
  • crushed pecans, walnuts (optional) or coffee sugar crystals.
  • sauce:
  • 1 Tbsp
  • 1 c
    strong expresso coffee
  • 1/2 c
    light cream
  • 3 Tbsp
    light brown sugar

How To Make my yummy hot expresso cakes

  • 1
    Preheat 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.
  • 2
    Sift the flour, baking powder and cocoa into a large bowl and add the butter, brown sugar, eggs and vanilla extract.
  • 3
    Beat well until the mixture is smoothe and then beat in the coffee.
  • 4
    Spoon the mixture into the prepared pan and smoothe to surface with a spatula.
  • 5
    Place in oven and bake for 30 to 35 minutes or until risen and firm to the touch.
  • 6
    Remove cake from oven and place on a wire rack.
  • 7
    To 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.
  • 8
    Heat gently while stirring until boiling, then reduce the heat and stir for 2 minutes or until slightly thickened.
  • 9
    Using a 3 1/2 inch plain cookie cutter, stamp out 6 circles from the warm cake (the leftovers can be eaten cold)
  • 10
    Place 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.

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