Recipe: 2021 Espresso Chocolate Wine Cake

Espresso Chocolate Wine Cake. This Espresso Chocolate Cake has four layers of dark chocolate cake frosted with espresso buttercream and topped with melted chocolate. When things go awry, I bake a cake and I usually feel better. Chop chocolate and melt in a saucepan over medium-low heat.

Well, mine, and your, chocolate dreams are coming true right now with this rich and fudgy No Bake Espresso Chocolate Fudge Cake. Almost a bit more than chocolate. Chocolate is my second favorite "guilty" pleasure. You can have Espresso Chocolate Wine Cake using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Espresso Chocolate Wine Cake

1. It's 3 cups of all-purpose flour.
2. You need 2 cups of unsweetened chocolate powder.
3. Prepare 1/2 cup of milk.
4. Prepare 2 cups of ChocoVine Espresso Dutch Wine, chilled.
5. It's 1 tsp of cardamom.
6. Prepare 2 tsp of pumpkin pie spice.
7. You need 2 tbsp of vanilla extract.
8. It's 1 cup of butter, softened.
9. Prepare 3/4 cup of white sugar.
10. Prepare 1 tsp of baking soda.
11. It's 2 of eggs.
12. You need 1 tsp of nutmeg.
13. You need Pinch of salt.

So you can only imagine how it makes me feel when Jernej combines the two together. The word utterly excited doesn't even explain it well enough. This flourless chocolate espresso cake with a crispy top crust and a rich fudgey interior is a chocolate lover's dream! This Flourless Chocolate Espresso Cake has a very intense chocolate flavour.

Espresso Chocolate Wine Cake step by step

1. Preheat oven to 375 Fahrenheit..
2. Mix all the dry ingredients in a larger bowl minus the pumpkin pie spice and sugar.
3. Mix the butter, vanilla extract, eggs and sugar until smooth.
4. Mix in the pumpkin pie spice, milk and Dutch Wine (this is the Wine I used) into the butter mixture.
5. Mix the wet ingredients into the dry ingredients until there are no more lumps.
6. Pour mixture into cake pan of choice, I used a cupcake pan but any kind will work.
7. Place the pan into the oven and bake for 25-30 minutes or until you can pull a tooth pick out clean.
8. Optional: use marsh mellows as “frosting”.
9. Optional: make an extra amount to use in a buttercream frosting with the Dutch Wine. Method: simmer Dutch Wine with milk on medium-low heat for 15 minutes. Make basic buttercream frosting, and add in extra cake crumbles. Add the Dutch Wine when done simmering and mix on medium speed..

MMoist and chocolatey, this vegan chocolate espresso cake is bursting with flavor! This recipe can be made in under an hour for a delicious sweet treat. We are kicking off this October with a vegan chocolate espresso cake. This ultra-rich and fudgy cake is filled with zucchini, chocolate, and the. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form.