February 2013
To say I like planning theme parties is an understatement, so when I decided to have an Amélie Themed Anniversaire, I crafted many small, film-inspired details (that perhaps were mostly apparent to me?). One of those details was the birthday cake…or cakes, rather. Combine the espresso and chocolate flavors from Amelie’s waitressing job at Café Des 2 Moulins with the opening credits, in which little Amélie bites raspberries off each of her fingers, and you have the inspiration for my birthday cake tradition!
Chocolate Espresso Cake with Coffee Glaze & Mocha Buttercream
Note About Size: In order to get 29 little cakes, I doubled the recipe and used a large, sheet pan, but your everyday dessert craving or small get together probably doesn’t call for that much cake. However, your everyday dessert craving or small get together probably does call for a rich chocolate dessert with the bold accent of espresso. The recipe below is for two, 9″-round, cake layers.
Coffee Glaze
Ingredients
1/4 cup raw cane sugar
2 Tablespoons boiled water
1 Tablespoon instant espresso powder or instant coffee granules
Directions
Combine the raw sugar, water and instant coffee in small bowl. Stir until sugar and coffee are dissolved.
Mocha Buttercream Frosting
Ingredients
1 bar (4 oz.) Dark Chocolate Baking Bar, melted
2 teaspoons instant espresso powder or instant coffee granules
3 Tablespoons organic heavy cream
1 cup (2 sticks) organic, unsalted butter, softened
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
3 cups organic powdered sugar
Directions
Dissolve instant coffee in cream.
In a separate bowl, beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 Tablespoon at a time, until desired spreading consistency.
Chocolate Espresso Cake
Ingredients
5 oz Ghirardelli dark chocolate chips, melted
2 cups whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups organic, packed light brown sugar
1 cup (2 sticks) organic, unsalted butter, softened
4 organic large eggs
2 Tablespoons instant espresso powder or instant coffee granules
1 teaspoon vanilla extract
1 cup organic buttermilk
Directions
Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
Combine flour, baking soda and salt in small bowl.
Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
Gradually add melted chocolate and continue beating for an additional minute.
Beat flour mixture into creamed mixture alternately with buttermilk. Pour into prepared pans.
Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely.
Brush coffee glaze over cake layers.
Spread Mocha Buttercream Frosting between layers and top of cake.
