I was gifted delicious chocolate by Forte Chocolate. This is the recipe I made with their White Swan Black Swan Espresso Bar. Since I have developed this recipe, I can’t imagine making hot chocolate any other way. No more powdered chocolate hot chocolate for me! The opinions expressed in this recipe are my own.
1 bar Forte White Swan White Chocolate Espresso Bar, chopped
l/2 cup milk
1 cup half and half
1 Tablespoon sugar
1 teaspoon vanilla
Whip cream to garnish, optional
Chocolate espresso beans for garnish, optional
Chop chocolate bar and place in a microwave-safe container. Microwave at 30-second intervals and stir to melt chocolate. Heat milk, cream, and sugar on medium heat until milk is warm. Do not boil or scald milk. Once the milk is hot, remove from heat and add vanilla and melted chocolate. Garnish with whip cream and espresso beans if desired. Makes a 12-ounce cup of the best hot chocolate you have ever had!
If you know me personally, you know I love, love, love coffee. If you like or love coffee, you will not be disappointed. ☕️☕️☕️☕️☕️
2 cups cake flour
2 teaspoons baking soda
1 teaspoon salt
1 stick of butter, room temperature
1 cup of brown sugar, packed
1 cup of granulated sugar
3 eggs, room temperature
3/4 cup of buttermilk
2 teaspoons of vanilla (I used Mexican)
4 squares of unsweetened chocolate, melted
1 cup of hot brewed espresso*
Preheat oven to 350 degrees. Line two 9 inch cake pans with parchment paper. Grease pans and parchment and dust with unsweetened cocoa powder.
Combine flour, baking soda and salt in a medium bowl. Whisk to combine and aerate. Set aside.
Beat sugars and butter until light and fluffy at medium speed. Add eggs one at a time and mix well. Add buttermilk, vanilla and melted chocolate. Beat until combined. Alternate flour mixture and espresso mixing well after each addition. Pour evenly into prepared pans.
Bake for 35 minutes or until done. Cool on wire racks until room temperature. Frost.
*you can substitute 1 tablespoon of instant coffee mixed in very hot water in place of espresso.
Creamy Espresso Frosting:
2 1/2 sticks of butter, room temperature
1 8 ounce block of cream cheese
2 tablespoons of vanilla
3 tablespoons of very cold espresso
1 teaspoon of salt
2 pounds of powdered sugar
Chocolate covered espresso beans, optional
Cream cheese and butter together until combined. Add vanilla and espresso and mix until combined. Add salt. Slowly add powdered sugar and scrape down sides of mixer. Frost and store cake in refrigerator. Enjoy! ☕️