The Biochemistry of Food and Cooking: Death by Chocolate: espresso themed

After the failing cheese experiment, I was really excited to start this one and I was crossing my fingers for a great result. For this experiment, I chose to make triple chocolate espresso brownies topped with a dusting of powdered sugar and a chocolate espresso cake with a buttercream frosting.

TRIPLE CHOCOLATE ESPRESSO BROWNIES

5 ounces semisweet chocolate or bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

8 tbs unsalted butter (1 stick), cut into quarters

3 tbsp cocoa powder

1 1/2 tbsp instant espresso powder

3 large eggs

1 1/4 cups granulated sugar

2 tsp vanilla extract

1/2 tsp salt

1 cup unbleached all-purpose flour

Preheat oven 350 degrees F
Butter the bottom and sides of a 8-inch square baking pan.
Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends.
Place another piece of parchment paper in the same manner, perpendicular to the first sheet (This will make it easy to remove the bars from the pan after they have baked.)
Butter the parchment.
In a medium heatproof bowl set over a a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
Whisk in cocoa and espresso until smooth.
Set aside to cool slightly.
In a medium bowl, whisk together eggs, sugar, vanilla, and salt until combined, about 15 seconds.
Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined.
Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula
Bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it(35-40 minutes).
Cool on a wire rack to room temperature, about 2 hours.
Using parchment overhang, lift brownies from pan.
Cut into 1-inch squares, serve, and enjoy!

[RESULTS]

ODOR

Roasted, toasted coffee scent
Bittersweet scent from the dark chocolate

TEXTURE

Compact
Slightly airy
Light
Crumbly
Soft to bite into
Top is well-done
Slightly chewy
Melts in your mouth after 3 bites

TOUCH

Pliable
Crumbly
Crispy on the top
Soft
Moist

TASTE

You can taste all 3 layers of chocolate-- the semisweet, unsweetened, and cocoa
Super rich
Roasted or charred chocolate
Sweet dust of powdered sugar
Strong espresso tones the different layers of chocolate

CHOCOLATE CAKE

2 cup sugar

3/4 cup all-purpose flour

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, room temperature

1 tsp vanilla extract

1 cup hot espresso

Preheat oven to 350 degrees F.
Prepare two 8-inch x 2-inch round cake pans-- line with parchment, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla.
Gently whisk.
With the mixer on a low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine-- scrape up from the bottom to catch any pesky flour mixture hiding below.
Pour the batter into the prepared pans and bake for 35-40 minutes.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack to complete cooling.

CHOCOLATE BUTTERCREAM FROSTING

6 ounces semisweet or dark chocolate (or chocolate chips)

1/2 pound (2 sticks) unsalted butter, room temperature

1 extra-large egg yolk at room temperature

1 tsp pure vanilla extract

1 1/4 confectioners sugar, to taste

Chop the chocolate and place it in a double boiler (or a heat-proof bowl set over a pan of simmering water).
Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium high speed until pale and fluffy.
Add the egg yolk (if using) and vanilla and continue beating for 3 minutes.
Turn the mixer to low, gradually add the confectioners' sugar, then beat at a medium speed, scraping down the bowl as necessary, until smooth and creamy.
Add chocolate and continue on low until blended. Don't whip!
Spread immediately on cooled cake.