Best Chestnut Almond Espresso Cake With Mocha Whipped Cream Recipes

MOCHA ALMOND FUDGE CAKE

Steps:

• Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs, vanilla and almond extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
• Next mix in the sour cream and beat until well combined.
• In a separate bowl, combine the dry ingredients: flour, espresso powder, baking powder and salt. Add half the dry ingredients and beat on low speed while pouring in half of the coffee and mix just until the flour starts to incorporate.
• Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
• Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
• Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
• Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
• Next add the powdered sugar, espresso powder and liquid ingredients. Beat at a low speed until the ingredients start to incorporate.
• Once incorporated, whip at a high speed for 2-3 minutes until the frosting is light and airy. Place the frosting in a large piping bag and snip the end of the bag off about ½-inch up.
• Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
• Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined, and once completed, whip for 3-4 minutes until the frosting is light and airy.
• level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake on top.
• Pipe half of the filling on the first layer by making 3 concentric circles from the outside edge to the middle, leaving a gap in between the circles.
• Heat the hot fudge sauce for 30-45 seconds until it's warm (but not hot) and can be evenly stirred. Place the fudge in piping bag and cut off the tip. Fill in the gaps between the circles of frosting with hot fudge.
• Spread evenly with an offset spatula to smooth out the top. Add the second layer of cake and repeat the above steps. Place the third layer of cake on top.
• Take your offset spatula and spread any excess frosting from the edges around the outside of the cake.
• Next, add a thin crumb coat with your chocolate frosting, making sure to fill in any gaps between the layers. Refrigerate this cake for 20 minutes.
• Take ¾ of the remaining frosting and place in a large piping bag fitted with tip 789 (cake icing tip) or other large open round piping tip.
• Pipe the chocolate frosting around the edges of the cake. Then use an offset spatula or icing smoother to create a smooth edge.
• Use your hands to press the sliced almonds along the bottom edge of the cake.
• In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments.
• Once the chocolate is fully melted add the corn syrup and stir the mixture until it's well mixed. Add additional heavy whipping cream if needed to thin the chocolate. Use a spoon or piping bag to drizzle the ganache along the edges of the cake.
• Use remaining chocolate frosting to pipe large rosettes on top of your cake and garnish with sliced almonds.

CHESTNUT ALMOND ESPRESSO CAKE WITH MOCHA WHIPPED CREAM

Steps:

• For the Cake:Place the almonds in the bowl of a food processor fitted with a knife blade and pulse until the nuts are finely ground.
• Set aside in a small dish.
• Preheat the oven to 325 degrees.
• Butter and flour 2 9" round cake pans.
• If you are using fresh chestnuts, place them in a saucepan with water to cover.
• Simmer the chestnuts until they are tender, about 40 minutes.
• BE sure to keep the water level over the chestnuts as they cook.
• Drain the chestnuts, reserving 1 cup of the liquid, and set aside 6 whole nuts.
• When they are cool enough to handle, peel the skin with a paring knife.
• Puree the chestnuts in the bowl of a food processor and remove the puree to a small bowl.
• If you need more liquid, add some of the reserved cooking liquid.
• The puree should be as stiff as peanut butter.
• Beat the egg yolks with the sugar in the bowl of an electric mixer on medium spped for 5 minutes or until the mixture forms ribbons when you raise the beater from the batter.
• On low speed, blend in the chestnut puree, almonds, vanilla and espresso.
• With the whisk attachment, beat the egg whites in a bowl of your electric mixer with the pinch of salt until they form soft peaks.
• Do not overbeat.
• Add 1/4 of the whites to the egg yolk batter and blend well; carefully fold in the remaining egg whites until you have a fluffy batter.
• Fill the cake pans evenly with the batter.
• Gently rap the pans on the counter to settle the batter.
• Bake the cake layers on the center rack of the oven for about 35 minutes or until a cake tester inserted in the center comes out clean.
• Allow the cakes to cool 10 minuts in their pans, then invert them onto wire cooling racks.
• Place 1 cake layer on a large round cake platter.
• Frost the sides and top of the bottom layer with Mocha Whipped Cream.
• Place the top layer over the cream and frost the rest of the cake.
• Cut the reserved whole chestnuts in half and arrange them over the cake.
• Chill the cake at least 1 hoiur.
• Remove it from the refrigerator 15 minutes before serving.
• For the Mocha Whipped Cream:Combine the cream, chocolate and espresso in a heavy saucepan.
• Cook, stirring, over moderate heat until the chocolate has melted and the mixture thickened.
• Transfer the mixture to the bowl of an electric mixer and refrigerate until the mocha cream has chilled, about 30 minutes.
• Whip the cream until stiff.

FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM

Steps:

• Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
• Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
• Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
• Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
• Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
• Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
• Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
• With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
• Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
• Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

CREAM CHEESE ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350.
• Spray a 9 x 13 cake pan.
• Cream butter, sugar and cream cheese very well until smooth.
• Add eggs, one at a time, scraping down as needed add vanilla and mix inches.
• Sift together dry ingredients and add alternately with milk.
• Stir in cherries.
• Spread into cake pan, smooth top Mix topping ingredients (excluding almonds) together.
• Sprinkle almonds then topping over batter.
• Press lightly.
• Bake until tests done.

FOUR-LAYER MOCHA CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch cake pans with parchment paper.
• Beat sugar and butter for cake together in a bowl with an electric mixer until creamy; add eggs and beat until pale in color.
• Mix 1 cup boiling water and cocoa powder together in a separate bowl. Mix into the sugar mixture. Combine baking soda with remaining boiling water and add to the batter. Mix in flour and baking powder until just combined. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool for 15 minutes in the pans; run a knife around the edges of the cakes and transfer onto wire racks to cool completely.
• While cakes cool, prepare filling. Combine chocolate chips, sugar, hot water, and coffee granules in a small saucepan. Stir over low heat until sugar is dissolved and mixture is smooth. Cool completely.
• Whip cream until it starts to thicken; add cooled chocolate mixture and whip until stiff.
• Split each cooled cake layer in two with a knife. Divide filling into 4 equal portions. Spread 1/4 of the filling on the first cake layer, top with another layer, and repeat until you've frosted the top layer. Chill at least 1 hour for best results.

CRUSTLESS ALMOND CHEESECAKE

Steps:

• In a small bowl, beat the cream cheese and sugar for 2 minutes or until smooth. Add the egg and almond extract; beat on low speed just until combined., Pour into a 7-in. pie plate coated with cooking spray. Bake at 350° for 25 minutes. Remove to a wire rack; cool for 5 minutes., Combine topping ingredients; spread over cream cheese filling. Bake 7-8 minutes longer or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; refrigerate for at least 1 hour before serving. Serve with assorted fruit if desired.