Heat oven to 350 degrees F. Grease and flour an 8-inch square cake pan.
Frosting: In large mixing bowl, beat cream cheese and butter at medium speed
Dissolve instant espresso in milk.
Add powdered sugar to cream
cheese mixture alternately with milk mixture, beating for 1 to 2 minutes or
until blended. Remove 1 cup of frosting from bowl and set aside.
Cake: With mixer at slow speed, add eggs to remaining frosting in mixing
Add vanilla extract; beat until blended.
In small bowl, combine flour, baking powder and salt.
Dissolve espresso granules in water.
Add flour mixture to mixing bowl alternately with water mixture
and continue beating for 1 to 2 minutes or until well blended.
Pour into pan and bake for 30 to 40 minutes or until a wooden pick inserted
in center comes out clean.
Cool for 10 minutes; remove from pan. Cool completely.
Place cake on serving plate. Spread sides and top of cake with remaining
Bake time: 30 to 40 min | Yield: one 8-inch cake
Drizzle frosted cake with melted chocolate or decorate with chocolate curls.
Garnish sides and top of cake with chopped pecans, hazelnuts or walnuts.
Decorate cake with chocolate-covered espresso beans and dust with cocoa powder.
Spoon melted chocolate into small plastic bag; snip one corner off bag. Pipe
melted chocolate in a tea-cup design onto a baking sheet lined with wax paper. Let
stand until firm. Peel away waxed paper and garnish cake slices.
Recipe and photo credit (used with permission):
C&H Cane Sugar