Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting

A time-consuming, but amazingly tasty dessert. Be sure to line the pans with parchment paper, cool very thoroughly, and invert carefully.

Cake
2 cups cake flour (1 3/4 cup AP flour plus 1/4 cup cornstarch)
3/4 cup natural unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature< 2 cups (packed) brown sugar 3 large eggs 1 1/2 tsp vanilla extract 1 cup buttermilk 4 tsp instant espresso powder dissolved in 3/4 cup hot water (strong instant coffee will do) Frosting
1/3 cup natural unsweetened cocoa powder
1 Tbs instant espresso powder (instant coffee will do, but grind it more finely)
1 1/2 cups chilled heavy whipping cream, divided
1 1/3 cups sugar
16 oz chilled mascarpone cheese

For the Cake:

• Position rack in the center of the oven; preheat to 325 degrees. Generously butter two 9-inch cake pans; dust with flour; line bottom with parchment paper.
• Sift cake flour, cocoa, baking soda, and salt into medium bowl. Cream butter and sugar in stand mixer. Add eggs one at a time, beating well after each. Mix in vanilla. Add flour in 3 additions, alternating with 2 additions of buttermilk, beating until just blended after each. Gradually add hot espresso, beating just until smooth.
• Divide batter into pans and smooth tops. Bake until tester comes out clean, 40 minutes. Cool cakes for 15, then invert onto racks and remove parchment. Invert again so top side is up. Cool completely.

For the Frosting:

• Sift cocoa into large bowl with espresso powder. Bring 1 cup cream to a boil, and then slowly pour over cocoa mixture, whisking until dissolved. Add sugar and 1/2 cup cream; stir until sugar dissolves. Chill 2 hours.
• Add mascarpone to chilled cocoa mixture. Beat on low speed until smooth. Increase speed to high, beat until thickened and medium-firm peaks form. Do not over beat.
• Brush crumbs off of cakes. Place one cake layer on platter, spread 1 3/4 cup frosting to edges. Top with second layer, press to adhere. Spread thin layer of frosting over top and sides. Chill 10 minutes. Spread remaining frosting over top and sides. Chill.

Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce

An instant crowd pleaser, this was the most-requested recipe at our last BBQ! It sounds a little strange, but is absolutely delicious. The coffee rub and barbecue sauce could be used on many other meats.

Coffee Rub
1 Tbs freshly ground coffee
2 tsp (packed) brown sugar
2 tsp freshly ground black pepper
1/2 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp salt

Burgers
8 slices bacon (applewood smoked is preferred, but not necessary)
2 lbs ground beef
8 slices smoked provolone
8 hamburger buns (we used onion rolls from Sunflour Bakehaus in Farmington)
8 slices red onion
8 slices tomato
Texas Barbecue Sauce

For the Rub:
Mix all ingredients in a small bowl. Can be done up to one week ahead. Store at room temperature.

For the Burgers:
Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half.

Form ground beef into 8 patties. Using thumb, make a slight indentation in the center of each burger. Burgers and bacon can be prepped up to 8 hours ahead. Chill.

Prepare barbecue (medium-high heat). Sprinkle 1 tsp of coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.

Place 2 bacon halves atop each burger. Cook 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts. Place burgers atop bottom halves of buns. Top with onion and tomato slices. Spoon on Texas Barbecue Sauce. Cover with bun tops and serve.

Caramel Macchiato Cheesecake

INGREDIENTS:

2 cups graham cracker crumbs 1/2 cup butter, melted 2 tablespoons white sugar 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs

1 (8 ounce) container sour cream 1/4 cup brewed espresso or strong coffee 2 teaspoons vanilla extract pressurized whipped cream caramel ice cream topping

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2.	Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3.	Reduce oven temperature to 325 degrees F (165 degrees C).
4.	Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5.	Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6.	To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.