Recipes 4 Chocolate Cake Title
Favorite chocolate cake recipes Chocolate Cupcake Recipes Chocolate Layer Cake Recipes Chocolate Sheet Cake Recipes Chocolate Angel Food Cake Recipes Fruity Chocolate Cake button
Chocolate Coffee Cake Recipes Chocolate Bundt Cake Recipes Chocolate Cheese Cake Recipes Chocolate Pound Cake Recipes Frostings for Chocolate Cake Recipes Chocolate Ice Cream Cake Recipes

Chocolate Espresso Sponge Cake

Chocolate Orange Angel Food Cake

Chocolate Sponge Cake with Fruit Cake




Angel Food Cakes

Print This Cake Recipe

Chocolate Cake Recipes

Chocolate Espresso Sponge Cake Recipe

1/2 cup
2 squares (2 ounces)
6 slightly beaten
1 cup
1 tsp
1 cup

Espresso Buttercream:

1 cup
1/3 cup
4 tsp
1 1/2 cups
1/4 cup
Unsalted butter
Semisweet chocolate
All-purpose flour

Egg yolks
Instant espresso coffee powder
Unsalted butter, softened
Semisweet chocolate pieces,
melted and cooled

Oven Temp ~ 350°
Recipe Bake Time ~ 25 - 30 minutes
Pan Type ~ two 9 x 1 1/2 inch round

Preheat oven, Grease and lightly flour two baking pans.

In a saucepan melt butter and chocolate over low heat, stirring often; set aside. In a large mixer bowl combine eggs, sugar and vanilla.
Set bowl over (not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan.
Heat over low heat, stirring occasionally, about 10 minutes or till lukewarm. Remove from heat; remove bowl from saucepan.
Beat with an electric mixer on high speed about 15 minutes or till nearly tripled in volume. Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture. Spread evenly in prepared pans.

Bake until a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool completely. Prepare Espresso Buttercream. Fill and frost cake with Espresso Buttercream. Pipe Buttercream around the edge of cake.

Buttercream Frosting for the Chocolate Espresso Sponge Cake

Beat egg yolk with electric mixer till thick and lemon colored; set aside. In a medium saucepan combine sugar, water, and coffee powder, bring to boiling, stirring till dissolved. Cook over medium high heat. Stir constantly, till mixture reaches soft-ball stage (236F). Quickly pour the hot mixture in a steady stream over yolks, beating constantly on high speed. Continue beating till mixture is thick and smooth. Cool 15 minutes. Meanwhile, beat the unsalted butter till light and fluffy. Beat butter, 1 tablespoon at at time, into cooled yolk mixture. Cover and chill for 30 minutes or until stiff enough to spread. Stir semisweet chocolate pieces into 1/2 cup of the Buttercream.


Send This Chocolate Cake Recipe
Chocolate Espresso Sponge Cake Recipe>

The Perfect Flat Cake Tips for Baking Great Chocolate Cakes Tempering Chocolate
I'm excited! I'm elated! I'm throwing my hat in the air. We can now have 50 grams of DARK chocolate per day to improve our health. Halleluiah! Two ounces of dark chocolate, (70% chocolate solid) has now been proven to improve heart disease, and blood pressure, plus, adds much needed nutrients to the body such as: iron, calcium, potassium, and several essential daily vitamins.
The Universal Love-Affair With Chocolate


Recipes 4 Chocolate Cakes Home
Recipes 4 Chocolate Cake Home
We hope you enjoy your visit.

Silk Neckties by Eagle Wings
Wildlife, Patriotic and Christian Designs.
Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

Subscribe To Be On The Weekly Mailing List
For New Recipes

Comments & Suggestions
Write To Us Here

Recipes 4 Chocolate Cake Home - Contact Us - About Us - Cake Recipes FAQ
Terms of Service ~ Terms of Use - Privacy Policy - Copyright/IP Policy
Copyright 2006 - 2017 All rights reserved. Chocolate Cake Recipes DeerLake Designs LLC