Thursday, February 10, 2011

FOOD: Double Chocolate Espresso Pound Cake with Rose-Scented Cream Cheese Frosting


.....aren't these the perfect Valentine's cupcakes? I can't get over the color combination, chocolate and rose!! Or the double chocolate and expresso pair it with rose-scented cream cheese frosting...!!! I'm definitely learning how to do the rose-scented frosting..!!! You know what you are baking/cooking for Valentine's?

Here is the recipe:

Double chocolate (espresso) pound cake {adapted from Rose Levy Beranbaum's Cake Bible}
makes 6-7 large cupcakes, more if using regular-sized cupcake liners

2 Tbspn Dutch-processed cocoa powder
1 Tbspn + 1 1/2 tspn black cocoa powder (or substitute with Dutch-processed cocoa)
1 tspn instant coffee powder or espresso powder
1/4 cup boiling water
1 1/2 tspn vanilla extract
3 large eggs
1 1/4 cups (125 gr) AP flour
3/4 cup + 2 Tbspn (175 gr) granulated sugar
3/4 tspn baking powder
1/4 tspn salt
13 Tbspn (184 gr) unsalted butter, softened
1 cup bittersweet chocolate chips

1. Preheat oven to 350 degrees F.
2. Whisk to combine the cocoa powders, coffee powder, and boiling water. Let cool to room temperature.
3. Once the chocolate mixture is cool, whisk in the vanilla and eggs until combined and set aside.
4. In the bowl of a mixer, combine the cake flour, sugar, baking powder, and salt. Mix to combine.
5. Add half of the chocolate mixture and the softened butter to the flour. Mix on low until the flour is moistened and then increase speed to medium and beat for one minute to aerate.
6. Add the remaining chocolate mixture to the batter in two additions, beating for twenty seconds after each addition. Finally, beat in the chocolate chips.
7. Divide the batter amongst the paper cupcake molds, filling each about 3/4 of the way.
8. Bake in the preheated oven for about 30-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack.

Rose-scented cream cheese frosting {adapted from Magnolia Bakery}

1/2 stick butter, at room temperature
1/2 tspn vanilla extract
1/2 tspn rosewater
2 1/2 cups powdered sugar, sifted
8 oz. cream cheese, cold
1 drop pink gel food coloring

1. Beat the butter until light and fluffy, about 2-3 minutes.
2. Add the vanilla extract and rosewater and mix until combined.
3. Beat in the sifted powdered sugar.
4. Gradually add small chunks of the cold cream cheese, beating well after each addition. Mix in the food coloring at the end.
5. Use to pipe onto cupcakes immediately. Top with shaved dark chocolate.

NOTE: A large closed-star tip for the frosting was used in these photos.

....and voila!! You have a fabulous dessert, breakfast of just because Valentine's cupcakes!

{Image and Recipe via Dessert for Breakfast}


Ali said...

Such lovely little cupcakes! I'm thinking I might make these for my man for Vday... if only I can master the art of the frosting applicator!

What's Delicious? said...

You had me at double chocolate espresso. Thanks for sharing. jennie t.

kimchicsisters said...

this looks so good!

SOFIA said...

mmmm! lovely!

Daniella said...

Soooo pretty! You always find the best stuff with flowers! lol... Have a Happy Valentine's weekend!

Sasha {Everything Fabulous} said...

Ali, do it! If you get the right tools applying frosting is not that difficult.. believe I can do it... you can also!! Happy V!

What's Delicious? I know double chocolate espresso.... just by writing it makes me crave it!

kimchicsisters & Sofia... thank you!!

Daniella, thank you dear..!! love flowers.. anything with flowers always looks better!! Same here... hope you have a fab valentine's!!

Sarah Klassen said...

I actually *gasped* when I saw this post—how incredibly luxurious, beautiful and dramatic—all in one! I am in love... my oh my...


om mig said...

oh yes..I agree looks delicious/Marie

Her name was Lola said...

Sasha, are you trying to kill us with this fabulousness? This looks unreal. Happy Valentine's Day, doll. xo Lola

Splenderosa said...

Too beautiful to eat.

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