CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

ESPRESSO CREAM CAKE

Shelly's
recipe box

Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Cakes
    Prep Time:       Cook Time:       Total Time:  

2 Tablespoons instant espresso powder
2 Tablespoons hot water
1 carton (8 oz) Mascarpone cheese
1 cup heavy whipping cream
1/3 cup confectioners' sugar
1 prepared angel food cake (8 to 10 oz)
1/2 cup coffee liqueur such as Kahlua
2 teaspoons cocoa

In a large bowl, dissolve espresso powder in water; cool. Stir in cheese.

In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup whipped cream into the cheese mixture, fold in the remaining cream.

Serve Mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Mocha-espresso Cream Pie
   by sgre52160



Crust 1 (9-oz.) package chocolate wafers 1/2 cup finely chopped toasted pecans 1/2 cup butter, melted Filling 2/3 cup sugar 1/4 cup cornstarch 2 tablespoons instant espresso 2 cu




Coffee Ice Cream With Espresso Brittle Swirl
   by HappyCook80



2 cups heavy cream 2 cups milk 1/2 cup coffee beans, roasted for 10 minutes at 400 degrees and crushed 8 egg yolks 3/4 cup sugar 1 recipe Espresso Brittle, recipe below In a medium saucepan




Irish Cream-espresso Creme Caramel
   by sgre52160



1/3 cup sugar 3 tbsp water Cooking spray 2 large eggs 1 large egg white 1/2 cup sugar 3 tbsp Irish cream (such as Baileys) 1 tbsp instant espresso or 2 tbsp instant coffee granules 1/8




Chocolate Espresso Cream Cheese Brownies
   by sgre52160



For brownie layer: 8 oz good bittersweet chocolate (not unsweetened), chopped 1 1/2 sticks (12 tbsp) unsalted butter, cut into pieces 2 tbsp instant espresso powder, dissolved in 1 1/2 tbsp boiling




Espresso Gingerbread Cake
   by sgre52160



1/2 cup molasses 1/2 cup very strong brewed coffee or espresso, cooled to just warm 2 1/2 cups (11 1/4 oz) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.