85351 chocolate espresso cake martha stewart Recipes

cake flour, salt, unsweetened dutch cocoa, plus more, unsweetened dutch cocoa, for pans, eggs, egg yolks, granulated sugar, unsalted butter, melted and cooled, plus more, unsalted butter, for pans, granulated sugar, water, kirsch, frozen black cherries, thawed and drained , juice reserved, sugar, kirsch, cornstarch, heavy cream, semisweet chocolate, finely chopped, cold heavy cream, sugar, good quality instant espresso powder , dissolved in 2 tsp of water

chocolate fudge cake mix, water , vegetable and eggs called for on cake mix box, milk chocolate instant pudding mix, cold milk

chocolate fudge cake, cherry pie filling, almond extract, eggs, white sugar, butter, milk, chocolate chips

chocolate fudge cake mix, water, vegetable oil, eggs, chocolate-coated honeycomb candy , chunky crushed

semisweet chocolate , coarsley chopped, unsweetened chocolate , coarsley chopped, unsalted butter, diced, freshly brewed espresso (or 1tsp espresso powder dissolved in 1cup water), golden brown sugar, eggs, beaten, sweetened whipped cream (optional ) (optional)

sugar, buttermilk, brewed coffee, cooled, vegetable oil, eggs, at room temperature, salt, vanilla extract, flour, unsweetened cocoa powder, espresso powder, baking soda, baking powder, semisweet chocolate chunks, bittersweet chocolate, chopped, whipping cream, coffee beans for garnish

cocoa , sifted, flour, sugar, baking powder, baking soda, salt, espresso coffee (no milk), orange juice, eggs, vanilla, sunflower oil or 3/4 cup olive oil

ground pecans, chocolate wafers, butter, cream cheese, room temp, dark brown sugar, eggs, room temp, sour cream, vanilla, semisweet chocolate, espresso, heavy cream, sugar, semisweet chocolate

dark chocolate, chopped, very strong coffee, butter, diced, eggs, separated, golden caster sugar, baking powder, cocoa powder, plain flour

lemon wedge, turbinado sugar (raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

chocolate mug cake, coffee mug, flour plain not selr rising, baking cocoa, sugar, egg, milk, oil, chocolate chips, splash of vanilla

chocolate eclair cake, instant vanilla pudding mix, milk, chocolate graham crackers, milk, unsweetened cocoa powder, white sugar, butter, vanilla extract, in a large bowl, combine pudding mix and 3 cups milk; mix well. fold in whipped topping and beat with mixer for 2 minutes., in a buttered 9x13 inch baking dish , spread a layer of graham crackers on the bottom of the dish., spread 1/2 of the pudding mixture over crackers , then top with graham crackers. spread remaining pudding over crackers; top second pudding layer with another layer of crackers., make topping : in a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. mix well and cool., pour sauce over graham cracker layer and refrigerate until set; serve.

chocolate fudge cake mix, instant vanilla pudding, instant chocolate pudding, eggs, water, oil, ghiradeli semiesweet chocolate chips, butter, powdered sugar, cocoa, milk

chocolate fudge cake mix (regular size), eggs, almond extract, cherry pie filling, sugar, milk, butter, semisweet chocolate chips

chocolate fudge cake mix (regular size), cherry pie filling, eggs, beaten, almond extract, sugar, milk, butter, cubed, semisweet chocolate chips

dark chocolate, butter, eggs, caster sugar, vanilla extract, plain flour, instant espresso powder, tia maria or 4 tbsp other coffee liqueur, white chocolate, double cream, instant espresso powder, cocoa powder (for decoration)

cake flour, unsweetened cocoa powder, baking powder, egg yolks, sugar, melted unsalted butter, cooled, egg whites, room temperature, salt, cream of tartar, bittersweet chocolate, chopped, egg yolks, heavy cream, sugar, roasted pecans, vanilla, heavy cream, tia maria, vanilla bean , slit and scraped, egg yolks, sugar, espresso coffee, cream in pastry bag, powdered sugar in shaker, sheet pan with melted chocolate, espresso powder