Petite Chocolate Cakes with Espresso Caramel Glaze

Petite Chocolate Cakes with Espresso Caramel Glaze
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Ingredients
  1. Cake
  2. 31 oz. sugar
  3. 20 oz. flour
  4. 5.5 oz. cocoa powder
  5. .50 oz. baking powder
  6. .50 oz. baking soda
  7. .40 oz. salt
  8. 6.68 oz. eggs
  9. 16 oz. milk
  10. 7 oz. vegetable oil
  11. .40 oz. vanilla
  12. 16 oz. boiling water
  13. Glaze
  14. ½ c. butter
  15. 2/3 c. brown sugar
  16. 2 T. brewed coffee
  17. 2 T. corn syrup
  18. Pinch of salt
  19. Espresso sugar
Instructions
  1. To Make Cake
  2. Combine all the dry. Combine all the wet but the water. Add wet into the dry with paddle attachment on medium speed. After combined add water. Fill pans 2/3 full and bake at 350.
  3. To Make Glaze
  4. In a small saucepan, melt butter and sugar, add in coffee, corn syrup, and salt. Bring to a boil, stirring constantly. Remove from heat, cool slightly and drizzle over cake. Dust cake with espresso sugar or crushed espresso coffee beans.
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