Espresso Cream Cake Recipe

Espresso Cream Cake Recipe photo by Taste of Home

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“After a satisfying meal, I like to go with something light for dessert. This recipe combines two of our favorite flavors, coffee and chocolate, in a scrumptious cream that’s served alongside a slice of angel food cake. Yum.” —Nicole Clayton, Prescott, Arizona

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Espresso Cream Cake Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

25 25

Ingredients

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

Directions

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 cream into cheese mixture; fold in remaining cream.
Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa. Yield: 8 servings.

Nutritional Facts 1 slice equals 378 calories, 24 g fat (14 g saturated fat), 76 mg cholesterol, 241 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Espresso Cream Cake in Taste of Home April/May 2011, p99