WHY THIS RECIPE WORKS
The combination of rich chocolate and bold espresso creates a decadent and flavorful cake that is perfect for coffee lovers. The espresso enhances the chocolate flavor without overpowering it, resulting in a moist and indulgent dessert.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed espresso or strong coffee
For the Espresso Ganache:
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons brewed espresso or strong coffee
HOW TO MAKE THIS RECIPE
For the Cake:
- Preheat Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, beat the eggs. Add buttermilk, vegetable oil, and vanilla extract. Mix well.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Add Hot Espresso:
- Slowly pour in the hot brewed espresso or strong coffee, mixing until smooth and well incorporated.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the Espresso Ganache:
- Prepare Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
- Add the brewed espresso or strong coffee to the chocolate mixture and stir until smooth and glossy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of ganache evenly over the top.
- Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.
- Chill (Optional):
- For a firmer ganache, chill the cake in the refrigerator for 30 minutes to set the ganache before serving.
FREQUENTLY ASKED QUESTIONS (FAQS)
Q: Can I use instant espresso powder instead of brewed espresso? A: Yes, you can substitute 2 tablespoons of instant espresso powder dissolved in 1 cup of hot water for the brewed espresso or strong coffee in both the cake and ganache.
Q: How should I store the Chocolate Espresso Cake? A: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.
Q: Can I freeze the Chocolate Espresso Cake? A: Yes, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
EXPERT TIPS
- Espresso Strength: Adjust the amount of espresso or coffee to your taste preference for a stronger or milder espresso flavor.
- Room Temperature Ingredients: Ensure the eggs and buttermilk are at room temperature for best results in mixing and baking.
- Ganache Consistency: Adjust the amount of heavy cream slightly to achieve the desired thickness of the ganache for spreading.
HOW TO STORE THIS RECIPE
- At Room Temperature: Store the frosted cake in an airtight container at room temperature for up to 2 days.
- In the Refrigerator: For longer storage, store the cake in the refrigerator for up to 5 days. Bring it to room temperature before serving.
- In the Freezer: Freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
Chocolate Espresso Cake
12
servings20
minutes30
minutesIngredients
Ingredients
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot brewed espresso or strong coffee
For the Espresso Ganache:
8 ounces semisweet chocolate, chopped
1 cup heavy cream
2 tablespoons brewed espresso or strong coffee
Directions
- Preheat Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs. Add buttermilk, vegetable oil, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Slowly pour in the hot brewed espresso or strong coffee, mixing until smooth and well incorporated.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
- Add the brewed espresso or strong coffee to the chocolate mixture and stir until smooth and glossy.
- Place one cake layer on a serving plate. Spread a layer of ganache evenly over the top.
- Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.
- For a firmer ganache, chill the cake in the refrigerator for 30 minutes to set the ganache before serving.
Notes
- This Chocolate Espresso Cake combines the intense flavors of rich chocolate and bold espresso, creating a luxurious and indulgent dessert. The moist and tender cake layers are complemented by the smooth and creamy espresso ganache, making every bite a delightful experience.
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