Espresso Cake

Description:
Espresso Cake is a rich, moist dessert that combines the deep flavors of espresso with a soft, fluffy cake texture. Perfect for coffee lovers, this cake offers a perfect balance of sweetness and bitterness, making it ideal for afternoon tea or as a dessert after dinner. The espresso flavor infuses the cake and frosting, creating an irresistible coffee-flavored treat.

Origin:
The combination of coffee and cake has roots in various cuisines around the world, but the modern espresso cake, particularly popular in Western countries, often features a stronger, bolder espresso flavor. It’s a popular choice in cafes and homes for those who enjoy both coffee and dessert.

Ingredients (Serves 8-10):

• For the cake:
  • 200g (1 cup) all-purpose flour
  • 200g (1 cup) granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk
  • 2 tablespoons espresso powder (or instant coffee)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
• For the espresso frosting:
  • 200g (7 oz) cream cheese, softened
  • 100g (1/2 cup) unsalted butter, softened
  • 1 tablespoon espresso powder
  • 1 teaspoon vanilla extract
  • 250g (2 cups) powdered sugar
  • 2 tablespoons heavy cream (or milk)
• Optional Garnish:
  • Shaved chocolate or cocoa powder
  • Extra espresso powder (for dusting)
  • Whole coffee beans (for decoration)

Instructions:

1. Preheat the oven and prepare the pans:
   Preheat the oven to 180°C (350°F). Grease and flour two 8-inch round cake pans, or line the bottom with parchment paper.
2. Prepare the espresso mixture:
   In a small bowl, dissolve the espresso powder in 1/4 cup of hot water. Stir until fully dissolved and set aside to cool slightly.
3. Make the cake batter:
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Combine dry ingredients:
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add dry ingredients to the wet ingredients:
   Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk and the cooled espresso mixture. Start and end with the dry ingredients. Mix until just combined.
6. Bake the cake:
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Make the frosting:
   In a mixing bowl, beat together the softened cream cheese and butter until smooth. Dissolve the espresso powder in 2 tablespoons of hot water and add it to the cream cheese mixture along with the vanilla extract. Gradually add the powdered sugar and beat until smooth and fluffy. If the frosting is too thick, add heavy cream (or milk) one tablespoon at a time until the desired consistency is reached.
8. Assemble the cake:
   Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous amount of espresso frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
9. Garnish (optional):
   For an added touch, garnish with shaved chocolate, a dusting of cocoa powder, or whole coffee beans on top.

Tips for Success:

• Espresso Powder: For the best flavor, use high-quality espresso powder or instant coffee to infuse the cake with a strong, rich coffee taste.
• Avoid Overmixing: When combining the wet and dry ingredients, mix only until incorporated to avoid a dense texture.
• Frosting Consistency: If your frosting is too runny, add more powdered sugar to thicken it. If too thick, add more cream or milk to loosen it up.

Recommendations:

• Pair the espresso cake with a hot cup of coffee or a cappuccino for a coffee-lover’s dream dessert experience.
• This cake also works well for special occasions or birthdays, especially if you have coffee enthusiasts in your group.
• You can also experiment with adding a chocolate layer between the cake layers for a mocha twist.

Nutrition (Approximate per serving):

• Calories: 350-400 kcal
• Protein: 4g
• Carbohydrates: 45g
• Fat: 20g
• Fiber: 1g
• Sugar: 30g
• Sodium: 200mg

Espresso Cake is a deliciously indulgent dessert that will satisfy your sweet tooth and your coffee cravings at the same time. Enjoy this perfect treat for coffee lovers!