Remixed from “Espresso Martini Cake with Kahlua Ermine Frosting” — View Original
Remix request: “Add Kahula Ermine frosting to this recipe”
Espresso Cocoa Cake with Kahlua Ermine Frosting for Two
A compact chocolate espresso cake upgraded with a lush Kahlua erminé frosting that folds in coffee flavor and a creamy finish. This remix keeps the original chocolate-espresso core but streamlines to a duo-serving cake with a soft ermine frosting and a glossy finish.
Remixed 1 time- Prep Time: 10 min
- Cook Time: 25 min
Servings:
2 servings
(originally 6 servings)Ingredients(scaled)
- 40 g all-purpose flour
- 8 ⅓ g unsweetened cocoa powder
- 33 ⅓ g granulated sugar
- ⅓ 1/2 tsp baking soda
- ⅓ 1/4 tsp salt
- ⅔ large eggs
- 40 ml milk
- 20 g melted butter
- 20 ml strong brewed espresso, cooled
- ⅓ tsp vanilla extract
- 13 ⅓ g semisweet chocolate chips (optional)
- ⅓ For the Kahlua Ermine Frosting: 150 g milk, 30 g silken tofu or 1 tbsp cornstarch (for thickness), 1/4 cup (60 ml) Kahlua, 1 tsp vanilla, 30 g butter, 40 g sugar, 1 1/2 tbsp all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease and line a small 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 few crumbs.
- Cool 10 minutes in pan, then turn out onto a rack to cool completely.
- Make the Kahlua Ermine Frosting: whisk milk and cornstarch (or heat milk with flour to bloom) in a small saucepan, bring to a slight boil; whisk until thickened to a custard, then cool.
- Beat softened butter with sugar until pale, then add vanilla and Kahlua; fold in the cooled custard to create a fluffy ermine 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
- Use espresso with a strong caffeinated profile for maximum flavor.
- Chill frosting briefly to help it hold on the cake.
- Dust with cocoa just before serving for a clean look.
- Optional: add 1–2 tbsp finely chopped nuts for texture.
Serving Suggestions
Pair with a dollop of whipped cream or vanilla ice cream and a shot of extra espresso on the side.
Storage Instructions
Store leftovers covered in the fridge for up to 3 days; bring to room temperature before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 7 |
| carbs | 58 |
| fat | 28 |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!