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coffeehouse layer cake

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

for the people in the coffeehouse,i create this delicious cake recipe,it taste like it right out of the coffeehouse,it filled with loaded of good stuff.

yield 12 serving(s)
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For coffeehouse layer cake

  • 1 3/4 c
    cinnamon chips
  • 1 pkg
    chocolate fudge cake mix
  • 1 tsp
    instant expresso powder
  • 1 1/3 c
    water
  • 1/3 c
    vegetable oil
  • 3
    eggs
  • 2
    hershey chocolate bars,chopped
  • 3/4 c
    crushed chocolate covered expresso beans
  • EXPRESSO MARSHMALLOW FILLING
  • 1 c
    cold heavy cream
  • 1 tsp
    coconut extract
  • 1 jar
    marshmallow fluff
  • 1/2 c
    crushed chocolate covered expresso beans
  • JAVA CARAMEL FROSTING
  • 1 tube
    frozen whipped topping, thawed
  • 1 pkg
    cream cheese,softened
  • 2 tsp
    instant expresso powder
  • 1 c
    caramel ice cream topping
  • GARNISH
  • 3/4 c
    crushed chocolate covered expresso beans
  • 1 c
    torani butterscotch syrup

How To Make coffeehouse layer cake

  • 1
    Preheat oven to 350 degrees F.Grease bottom of two 8-inch round cake pans.Add cinnamon chips on the cake pans.
  • 2
    In a large bowl,combine cake mix,1 teaspoon expresso powder,water,oil and eggs.Add chopped hershey bars and crushed chocolate-covered expresso beans.Beat with electric mixer at low speed for 1 minute,scraping bowl constantly.Pour into prepared cake pans.
  • 3
    Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean.Cool 10 minutes.Run knife around sides of pans to loosen.Remove cakes from pans;place on wire racks.Cool 1 hour or until completely cooled.
  • 4
    For Expresso Marshmallow Filling;in a medium bowl,add heavy cream,coconut extract,marshmallow fluff and crushed chocolate-covered expresso beans,whisk together until blended and set aside.
  • 5
    For Java Caramel Frosting;in a another medium bowl,combine whipped topping,cream cheese,expresso powder and caramel ice cream topping,mix well.Cover;refrigerate 30 minutes.
  • 6
    Place 1 cake layer,top side down,on serving plate.Spread expresso marshmallow filling over the top.Top with second layer,top side up.
  • 7
    Frost the sides and top of the cake with java caramel frosting.Sprinkle with crushed chocolate-covered expresso beans on top of the cake.Drizzle with butterscotch syrup all over the cake.
  • 8
    Refrigerate at least 1 hour before serving.
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