Coffee-Brownie Torte - Powerful Handmade site

Coffee-Brownie Torte

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Coffee-Brownie Torte

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Coffee and cocoa combine with walnuts in a sophisticated cake with an espresso-laced whipped cream topping.

At a glance

Prep
Bake
Total
Yield
two-layer 9″ cake, 12 to 15 servings

Ingredients

Cake

  • 1 cup (16 tablespoons) unsalted butter
  • 3/4 cup Triple Cocoa Blend
  • 4 large eggs
  • 2 cups sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup chopped walnuts
  • 1/8 teaspoon salt

Filling and Topping

  • 1 1/2 cups whipping cream
  • 1/4 cup brown sugar, firmly packed
  • 2 tablespoons confectioners’ sugar or glazing sugar
  • 2 teaspoons espresso powder, or 1 tablespoon instant coffee powder
  • 1/4 cup semisweet chocolate mini chips or chocolate sprinkles, for garnish

Cake

  • 8 ounces unsalted butter
  • 2 1/4 ounces Triple Cocoa Blend
  • 4 large eggs
  • 14 ounces sugar
  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 2 ounces chopped walnuts
  • 1/8 teaspoon salt

Filling and Topping

  • 12 ounces whipping cream
  • 1 7/8 ounce brown sugar
  • 1/2 ounce confectioners’ sugar or glazing sugar
  • 2 teaspoons espresso powder, or 3/8 ounce instant coffee powder
  • 2 ounces semisweet chocolate mini chips or chocolate sprinkles, for garnish

Cake

  • 227g unsalted butter
  • 64g Triple Cocoa Blend
  • 4 large eggs
  • 397g sugar
  • 120g King Arthur Unbleached All-Purpose Flour
  • 57g chopped walnuts
  • 1/8 teaspoon salt

Filling and Topping

  • 340g whipping cream
  • 53g brown sugar
  • 14g confectioners’ sugar or glazing sugar
  • 2 teaspoons espresso powder, or 11g instant coffee powder
  • 57g semisweet chocolate mini chips or chocolate sprinkles, for garnish

Instructions

  1. To make the cake: Preheat the oven to 350°F. Grease and flour two 9″ round cake pans.
  2. Melt the butter, stir in the cocoa powder, and set aside to cool.
  3. Using an electric mixer, beat the eggs for 3 minutes, then gradually add the sugar, beating 2 to 3 minutes more.
  4. Stir in the butter/chocolate mixture.
  5. Gently fold in the flour, walnuts, and salt, until just combined.
  6. Pour the batter into the prepared pans.
  7. Bake for 20 to 25 minutes, or until a cake tester inserted in the center of the cake comes out clean.
  8. Remove the cakes from the oven and cool in the pans for 5 minutes, then turn onto racks to cool completely.
  9. To make the filling and topping: Whip the cream until it begins to thicken, 2 to 3 minutes.
  10. Gradually beat in the brown sugar, confectioners’ sugar, and espresso powder or coffee.
  11. Continue beating until stiff peaks form.
  12. Spread the whipped cream atop one cake layer, top with the second layer, and use the remaining cream to completely cover top and sides of cake.
  13. Garnish the top of the cake with chocolate chips or sprinkles.
  14. Refrigerate the cake for at least 1 hour, or overnight, before serving.
  15. Store it, covered, in the fridge for up to 5 days.
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