Remixed from “Espresso Cocoa Cake with Kahlua Ermine Frosting for Two” — View Original
Remix request: “Add Kahula Ermine frosting to this recipe using cups and teaspoons/tablespoons as quantities”
Espresso Cocoa Cake with Kahlu a Ermine Frosting Remix
A playful remix that keeps the espresso cake vibe but scales the Kahlu(a) Ermine Frosting to familiar cup-based measurements. The cake stays moist with espresso and cocoa, while the frosting gains a glossy, fluffy finish with a sweet vanilla-Kahlua kiss and comfortable texture thanks to the ermine method.
- Prep Time: 15 min
- Cook Time: 28 min
Servings:
2 servings
(originally 6 servings)Ingredients(scaled)
- ⅓ cup all-purpose flour
- ⅔ tablespoons unsweetened cocoa powder
- ⅓ 1/2 cup granulated sugar
- ⅓ 1/2 teaspoon baking soda
- ⅓ 1/4 teaspoon salt
- ⅔ large eggs
- ⅓ 1/2 cup milk
- ⅓ 1/4 cup melted butter
- ⅓ 1/3 cup strong brewed espresso, cooled
- ⅓ teaspoon vanilla extract
- ⅓ 1/4 cup semisweet chocolate chips (optional)
- ⅓ For the Kahlu a Ermine Frosting:
- ⅓ - 1 cup milk
- ⅓ - 2 tablespoons cornstarch (for thickness)
- ⅓ - 1/3 cup Kahlu a
- ⅓ - 2 teaspoons vanilla extract
- ⅓ - 3 tablespoons unsalted butter
- ⅓ - 1/2 cup granulated sugar
- ⅓ - 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease and line a round cake pan; set aside.
- Whisk flour, cocoa, sugar, baking soda, and salt in a bowl until combined.
- In another bowl, whisk eggs, milk, melted butter, espresso, and vanilla until smooth.
- Pour wet into dry; mix just until no dry streaks; fold in chocolate chips if using.
- Pour batter into pan; bake 22–28 minutes until a toothpick comes out with a few crumbs.
- Cool 10 minutes in pan, then turn out onto a rack to cool completely.
- For the Ermine Frosting: whisk milk and cornstarch in a small saucepan; bring to a slight boil and whisk until thickened to a custard, then cool.
- Beat butter with sugar until pale and fluffy. Add vanilla and Kahlu a; fold in the cooled custard to create a fluffy ermines texture.
- Spread frosting evenly over the cooled cake; chill 15 minutes to set.
- Finish with a light dusting of cocoa or shaved chocolate and serve.
Chef’s Pro Tips
- Sift cocoa to avoid lumps for a smoother batter.
- Chill frosting 5–10 minutes before spreading for easier handling.
- If frosting is too thick, whisk in a splash of milk until spreading consistency.
- For extra shine, glaze the cooled cake with a thin chocolate syrup after frosting.
- Serve with a dollop of whipped cream to balance richness.
Serving Suggestions
Pair with fresh berries or a light vanilla whipped cream; add a cup of coffee or espresso to complete the dessert experience.
Storage Instructions
Store covered in the refrigerator for up to 3 days; bring to room temp before serving for best texture.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 6 |
| carbs | 52 |
| fat | 20 |
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