Instant espresso powder and chocolate combined with creamy butter creates this wonderfully
delicious frosting and filling. Great as a filling between layers as well for frosting the whole cake.
A wonderful espresso frosting for our Three Layer Chocolate Cake.
6 Egg yolks
1 cup Sugar
1/3 cup Water
4 tsp Instant espresso coffee powder
1 1/2 cups Unsalted butter, softened
1/4 cup Semisweet chocolate pieces, melted and cooled
Oven Temp ~
Baking Time ~
Pan Type ~ mixing bowl
Beat egg yolks with electric mixer till thick and lemon colored, set
In a medium saucepan combine the sugar, water and coffee powder, bring to boiling, stirring till dissolved. Cook over medium high heat. Stir constantly, till mixture reaches soft-ball stage (236F).
Quickly pour the hot mixture in a steady stream over egg yolks, beating constantly on high speed. Continue beating till mixture is thick and smooth. Cool for 15 minutes.
Meanwhile, beat the unsalted butter till light and fluffy. Next add fluffy butter, 1 tablespoon at at time, into cooled yolk mixture. Cover and chill Espresso Buttercream Frosting for 30 minutes or until stiff enough to spread.
Stir semisweet chocolate pieces into 1/2 cup of espresso frosting, use this for the very top of cake.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!