My Yummy Hot Expresso Cakes

Name: My Yummy Hot Expresso Cakes
Yield: 6
Ingredients: 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 cornstartch; 1 c strong expresso coffee; 1/2 c light cream; 3 Tbsp light brown sugar

By Norma DeRemer
@PApride

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.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Ingredients

·

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

cornstartch
1 c

strong expresso coffee
1/2 c

light cream
3 Tbsp

light brown sugar
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How to Make My Yummy Hot Expresso Cakes

Step-by-Step

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