Choco Espresso Cake Recipe

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Choco Espresso Cake
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Ingredients
17
Count
Nutrition
1433
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325 degrees F. Combine flour, three-fourth cup of the sugar, baking powder, and salt. Make a well in the cneter and add oil, egg yolks, and milk. Mix until smooth and free of lumps.
  2. In another bowl, beat egg whites at medium speed until foamy. Slowly add remaining sugar. Switch to high speed and beat until stiff. Fold one cup of beaten egg whites into yolks to lighten the mixture. Add to whites and fold carefully until completely blended.
  3. Pour into ungreased, lined 10 tube pan. Bake for about 45 minutes to one hour or until toothpick inserted in center comes out clean, and cake springs back when lightly pressed.
  4. Cool cake upside down. When cool, loosen sides using a knife or metal spatula, invert on a wire rack. Freeze for 20 minutes. Slice horizontally into three layers.
  5. Heat water and sugar until sugar is completely dissolved. Remove from heat and add liqueur. Brush each cake layer with soaking syrup.
  6. Make the frosting. Heat one-half cup all-purpose cream until almost simmering. Remove from heat and pour over chocolate chips. Cover for five minutes, then slowly stir until chocolate is melted and smooth. Cool.
  7. Place non-dairy whipping cream, powdered sugar, remaining all-purpose cream, and coffee liqueur in a mixing bowl. Mix at low speed, until blended. Increase speed to medium for one minute to aerate, then switch to high and whip until thick and stiff. Fold 1 1/2 cups of this mixture into the melted chocolate. Set aside remaining whipped cream mixture.
  8. To assemble. Spread one-half of the chocolate frosting on the bottom cake layer.
  9. Sprinkle about 2 tablespoons crushed cashew brittle. Place second layer and spread another half of the remaining chocolate frosting and some cashew brittle. Repeat with the top layer.
  10. Cover cake with coffee cream frosting. Pipe swirls on top and bottom edge of cake.
  11. Sprinkle remaining brittle all over sides of cake. Insert shards of flat brittle vertically on top of cake to form a mini jagged mountain, covering the hollow portion of the tube cake. Chill well before srving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1432.68 Kcal (5998 kJ)
Calories from fat 742.83 Kcal
% Daily Value*
Total Fat 82.54g 127%
Cholesterol 188.03mg 63%
Sodium 690.64mg 29%
Potassium 683.36mg 15%
Total Carbs 161.72g 54%
Sugars 99.35g 397%
Dietary Fiber 5.06g 20%
Protein 16.15g 32%
Vitamin C 0.4mg 1%
Iron 5.4mg 30%
Calcium 142.8mg 14%
Amount Per 100 g
Calories 386.36 Kcal (1618 kJ)
Calories from fat 200.32 Kcal
% Daily Value*
Total Fat 22.26g 127%
Cholesterol 50.71mg 63%
Sodium 186.25mg 29%
Potassium 184.28mg 15%
Total Carbs 43.61g 54%
Sugars 26.79g 397%
Dietary Fiber 1.37g 20%
Protein 4.36g 32%
Vitamin C 0.1mg 1%
Iron 1.5mg 30%
Calcium 38.5mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.7
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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