78 espresso powder recipes

Moist chocolate layer cake with amaretto-coffee frosting. Beaten egg whites create a light crumb, while espresso and almond liqueur deepen the chocolate flavor.

Fluffy and buttery cake with creamy and smooth filling, it's an absolute indulgence.

A 3-ingredient iced mocha made with cold brewed espresso, cocoa, and vanilla, topped with sweetened whipped cream. Comes together in minutes. Serves 4 tall glasses.

Italian tiramisù cake with three layers of sponge brushed in espresso and rum, layered with mascarpone cream, and dusted with cocoa. Make-ahead Italian dessert.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

The combination of Tiramisu and cheesecake gives you a pure enjoyment and endless joy.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.

Mocha meringue kisses with espresso, cocoa powder, and a splash of creme de cacao. Crisp on the outside, soft in the center, and naturally fat-free.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

A holiday tiramisu with espresso-soaked ladyfingers layered in a silky mascarpone custard made with sweet wine and egg yolks, dusted with cocoa. Make it the night before for effortless entertaining.

Chocolate espresso cake made with brewed espresso and dark cocoa for deep coffee-amplified richness, plus a hint of almond extract. A 9x13 sheet cake that doubles down on chocolate flavor.

Got his recipe in an email. From the Harvest restaurant, Cambridge, MA

Easy cappuccino bundt cake made with yellow cake mix, espresso powder, cinnamon, chocolate chips, and hazelnuts. Dusted with powdered sugar and served with sweetened ricotta.

Microwave chocolate mocha cake baked in a ring mold in under 20 minutes. Espresso deepens the cocoa flavor in this quick, from-scratch one-bowl dessert.