Chocolate/Espresso Pour Icing
"This cake icing is perfect for a 9x13 inch cake left in the pan. It is rich with chocolate flavor and married with one of chocolate's natural partners, espresso. I added instant espresso powder to the milk called for in the recipe, but I suppose if you wanted to omit the milk, you could just add the equivalent of freshly brewed espresso with it's exquisite crema. Or even go total latte.Getting the espresso flavor in there is the key."
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
1 9x13 sheet pan cake
- Serves:
- 1
ingredients
- 1⁄2 cup unsalted butter
- 1 pinch kosher salt
- 3 tablespoons cocoa powder (use your best, Dutch-processed is best)
- 1 tablespoon instant espresso powder
- 6 tablespoons whole milk
- 1 (4 cup) box powdered sugar
- 1 teaspoon vanilla
- 1 cup nuts (pecans, walnuts, but toast them first) (optional)
directions
- Place unsalted butter, salt, cocoa powder, espresso powder dissolved in whole milk (or omit milk and go entirely with 6 tablespoons of freshly brewed espresso or 6 tablespoons of freshly brewed, unsweetened latte).
- Combine in a medium saucepan over medium heat and bring to a boil.
- When reaching a boil, immediately remove from heat and add vanilla and powdered sugar and nuts. Whisk into smooth paste. Pour immediately over warm cake, Let set. Doesn't take long. Enjoy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was very sweet and did not compliment the richness of the espresso very well. It pours quite well though. I think I want to cut back the sugar a little next time and go with the freshly brewed latte option. Made and reviewed for PAC Fall 2008. Thanks :)
RECIPE SUBMITTED BY
I am studying as a chef, but have been a baker for years and years. Cakes, cookies, wedding cakes (baking and decorating), pastries, candies, chocolates...you name it...I've probably made it.
I planted an herb garden 2 seasons ago and really enjoyed it and having been doing so ever since. I had fresh herbs all summer long and an abundance to dry and "put up" for the winter. Nothing beats your own fresh rosemary, basil, thyme and savory, sage, mint, oregano. I have five huge rosemary bushes that are thriving outside, despite frigid weather (it's quite hardy!). Rosemary is probably my favorite herb.
I love to infuse oils...the safe way. I infuse them right before I cook with them, either with garlic or herbs or both. I love making simple syrups (I always use the 2 to 1 ratio: 2 cups of sugar to 1 cup of water...it IS a syrup). I love it in hot tea and in a variety of drinks...even homemade ice creams. I've infused simple syrups with rosemary, lemon, apple mint, lime and lavender. All were fantastic with a cup of, for instance, blood orange/pomegranate green tea, or even basic teas or plain green teas. They do wonders for iced teas also. Try sweetening your lemonade with a basil simple syrup, it's great! I always have them on hand. They take up a huge amount of refrigerator space, but I cannot do without them.
I am an amateur photographer and just got my new Canon XSi 450D Rebel and am having such a great time with it. I'm currently experimenting with macro photography with some great lens diopters. So when I make a recipe and it comes out looking nice, I'll have a really detailed picture of it, lol.
More as time goes by. This was a quick jot.
I Was Adopted banner:
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
