This bakery style Espresso Fudge Cake consists of four layers of moist chocolate cake filled with a coffee buttercream highlighted with brandy. I am not one to drink coffee and when I do it has lots of cream and sweetener. But I could easily eat this buttercream all day long - so if you hesitate because of the coffee, I encourage you to try this anyway, The combination of a chocolate fudge cake and a coffee buttercream makes this Espresso Fudge Cake a stand out.
Both the cake and the buttercream are very easy to make. This cake uses an American Buttercream which essentially is a matter of adding all the ingredients to a mixer bowl and beating until light and fluffy. The cake comes together quickly and was our base cake that was used in many of our chocolate cakes.
This Espresso Fudge Cake was the most popular cake we made at the bakery for restaurant service. We would make 16 of these at a time at the bakery using 64 layers in the process.
Espresso Buttercream
¾ pound unsalted butter (340 grams or 3 sticks), room temperature
1 tablespoon brandy
2 teaspoons instant coffee
5 cups powdered sugar, sift if lumpy (570 grams or 20 ounces)
4 layers Chocolate Cake
Beat butter until soft and smooth.
Combine the coffer and brandy in a small bowl.
Let the coffee dissolve and then stir it to make sure all the crystals have melted.
Add the powdered sugar and coffee mixture to the mixing bowl.
Beat on low to combine and then raise the mixer to medium to medium high speed. until very light in color and texture
Beat until very light in color and texture and it has increased in volume.
Assembly
Spread ¾ cup (130 grams) between each cake layer
Under coat the sides by spreading just enough icing to contain the crumbs and keep them from showing in the final finish. You don't care if the crumbs show through. This should be a very thin coating. The final coat will hide them.
Spread ¾ cup (130 grams) between each cake layer. Under coat the sides by spreading just enough icing to trap the crumbs .Clean finish the top edges of the cake by bringing the buttercream in towards the center and smoothing it out. . Refrigerate to firm this undercoat before applying the final coat of frosting..
When the undercoat is firm, apply the remainder of the frosting around the sides of the cake.
Finish with a decorator’s comb - or leave plain. Refrigerate for several hours or overnight.
Cream Glaze - how to photo's for glaze
½ cup cream
4 ounces semi sweet chocolate, cut into small pieces (114 grams)
Heat the cream to a simmer, but do not boil. Remove from heat and submerge the chocolate under the cream. Let it sit without stirring for 5 minutes. Whisk the mixture until the chocolate is completely smooth. Let the glaze cool until it is pourable, but thickened. You want the glaze to flow down the sides about half way, but not run down to the bottom of the cake if possible.
Pour the glaze in the middle of the top layer of the cold cake. With an offset spatula, push the glaze to the outside edge and let it flow down the sides of the cake.
It should stop ½ to ⅔ of the way down the sides. If this seems like too much of a hassle, let the glaze sit at room temperature for several hours until thick enough to spread and spread it on the top.
Refrigerate to set. After the glaze is set the cake can sit at room temperature.
Storage
The cake can be refrigerated for several days. Let it come to room temperature before serving. It can be held for a couple of days at room temperature under a cake cover.
It can also be completed and frozen. Freeze the finishes cake. Cover the top with plastic wrap and then wrap the whole cake in foil. To thaw: remove all the wrapping and thaw in the fridge.
Yield: 14 to 16 servings. We cut this cake into 16 pieces for service.
Be sure to check out these other chocolate cakes to add to your repertoire:
Chocolate Raspberry Truffle Cake, Raspberry Rhapsody, Chocolate Raspberry Marzipan Gateau and the Double Chocolate Mousse Cake.
tom fulmer says
A quick ingredient question regarding the Espresso Buttercream recipe.
Which would be preferred - salted or unsalted butter?
Thanks
Tom
Helen S Fletcher says
HI Tom - unsalted. Thanks for bringing this to my attention.
Ed Cottingham says
Hi Helen! I've just discovered your website, books, and Youtubes and have instantly become a fan. The photos are gorgeous and the information is extremely helpful with all the little tips and tricks that are sometimes hard to learn.
I wanted to make a general comment on your marvelous art. I should restrain myself a little but I believe that "ethereal" would be the word for your creations. A few years ago, a couple of brothers -- one with some serious training in Switzerland -- opened an incredible little patisserie in my town. We are a mid-sized southern city here and the arrival of these fellows was an absolute miracle. Nowadays, even the upscale supermarkets have bakeries that make pretty things, but they all look crude and sloppy to me compared to the exquisite treats in this little shop. But the real wonder was that everything they made was as startlingly delicious as it was elegant. I remember one of their confections that looked like a small pyramid of yellow marbles. It was a rice-based creation that did not especially appeal to me, but I bought it one day for visual variety in the assortment that I was purchasing. I was just overwhelmed when I tasted it; I will just say that it did not taste like rice.
This sort of elegance in one's everyday life is a wonderful thing. And your confections have that same look of infinite care and perfection. I have absolutely no doubt that the taste will match the appearance. To do this sort of work and to do it so well and to so generously share all that you have learned, this is grand thing. I just wanted to let you know that I have been here, I noticed, and I appreciated. The world, these days, seems difficult and confusing in many ways. It is wonderful to look at these beautiful creations and get lost for a while in the particulars of how they are created. All the best to you.
hfletcher says
Dear Ed: Everything I have wanted to do was validated by your generous remarks. My greatest joy is to share what I learned as I taught myself to become the baker I am. When I first started, many years ago, there was no help and it was very difficult. If I can help a couple of people along the way and save them the trial and error, the frustration of wanting always to be better, then the hours put into my blogging is well worth it.
Thank you so much and I wish I could have seen the bakery about which you speak so highly. As they did, above all, I believe in the importance of taste. For without it there is no point to all the work involved.
Your generosity of spirit is why I do what I do. Sharing your thoughts means the world to me.
Aparecida says
Helen good night, I made oatmeal cookies the spices, were fantásticos.Obrigada Aparecida.
hfletcher says
Thank you so much Obrigada. I love hearing from my readers.
Mary Soucy says
Danger! Danger! Not sure I would share willingly! The espresso buttercream seems a bit of heaven. And I can smell the chocolate....... Ooh la la!
hfletcher says
Oh Mary! You are so funny. Love it!!! Thanks for the comment.
Manisha says
YUMMMMM!!!!! I know what to do with the chocolate cake i baked yesterday!!!! many thanx....
Vicki Bensinger says
OMG Helen this looks sinful!
hfletcher says
But oh so good Vicki!!
Mari gold says
Looks fabulous! But I am having trouble pinning it, any suggestions?
hfletcher says
Hi Marilyn: Last week mine was slow in loading to Pin but I tried a couple of hours later and it was fine.
I just loaded mine with no trouble. I notice a "Pin it" on your note to me. Not sure what that is about. Are you pinning straight from the pic on my site?
I am terrible at any of this IT stuff but if you continue to have problems I can ask my IT person.