Espresso Brownies
Soft Strawberries apron
Soft Strawberries by Gourmand2go
This medium-sized cake can be made in a large, flat cake pan (like a brownie cake), but may cook more evenly in a tube pan, also known as a bundt pan or funnel cake pan. If you have a one-piece bundt pan with a decorative shape, grease it well and flour it lightly. When the cake has had a chance to cool a bit, you should be able to unmold it by inverting over a wire cooling rack. The glossy chocolate glaze can be drizzled over the top and allowed to drip down the sides of the decorative surface of the cake.

Cheese Layer

8 oz cream cheese, softened

¼ cup butter, softened

½ cup granulated sugar

2 eggs

2 tbls all-purpose flour

2 tbls finely ground coffee beans, espresso, or instant coffee granules

Chocolate Layer

1 1/3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup chopped pecans

1 cup butter/shortening

1 cup cocoa powder

2 cups granulated sugar

4 eggs

Preheat oven to 350° F. Butter a large funnel pan or 13 x 9 baking pan.

Cheese Layer: Soften the cream cheese and blend using electric mixer. Add the sugar, flour, and coffee and blend until smooth. Beat in eggs one at a time. Set aside.

Dark Roasted Coffee Beans

Chocolate Layer

Stir together flour, baking powder, and salt in a small bowl; add nuts.  Melt the shortening (part or all butter)  in a small saucepan; stir in cocoa and sugar; add eggs one at a time.  Add dry ingredients, mixing until smooth.

Pour half of the chocolate mixture in the baking pan. Spread the cheese layer over top. Drop the remaining chocolate batter by dollops over the cheese layer. Swirl a knife through the layers to marble, then rap the pan on the counter to settle the batter.

Bake for 50-60 minutes if using a bundt pan, or 30 35 minutes if using a 9x13 pan; cool slightly before glazing.


Chocolate Glaze

2 tbls butter

2 tbls cocoa powder

¼ cup light cream or evaporated skim milk

2 cups icing sugar

Melt butter on low heat and stir in cocoa.  Add cream or milk and blend; gradually stir in icing sugar.  On medium heat, stir until mixture begins to bubble. Remove from heat and beat with a wooden spoon until the glaze thickens sightly, 3-5 minutes.  Pour over slightly cooled cake and spread quickly.  Form a smooth glaze.
For the bundt pan cake, drizzle the glaze over the top and edges. Decorate with home-made chocolate covered coffee beans.
Chocolate Strawberry Cake Decoration

For chocolate decorations, melt a small amount of white chocolate over a hot water bath and add a tiny amount of food coloring. Paint the inside of candy molds with the colored chocolate using a small brush, then add coffee beans to the mold. Fill completely with melted milk chocolate; rap the mold on the counter firmly to settle the chocolate, then chill. Unmold the chocolates and decorate the top of the bundt.


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