I cannot even begin to tell you how amazing this Dark Chocolate Espresso Cake tastes! Thus far this is the best chocolate cake I have ever eaten. A dreamy, rich, moist dark chocolate cake topped with chocolate ganache. Just stop whatever you are doing and bake this cake immediately. You won’t be sorry.
Dark Chocolate Espresso Cake
Preheat the oven to 350º. Prepare two 8″x8″ square pans with baking spray and line the bottom with parchment paper.
In a large mixing bowl combine the flour, sugar, baking soda and cacao powder, whisk to incorporate. With an electric mixer on low, add the oil, buttermilk, and eggs one at a time. Leaving the mixer on low, drizzle the hot espresso in a slow stream down the side of the bowl. Add the vanilla and mix until smooth. The batter will be liquid, not thick don’t worry. Divide evenly into the pans, bake for 35-40 minutes, or until a toothpick comes out clean.
Allow the cakes to cool at least 20 minutes in the pans. To make the ganache, place the semisweet chocolate chips and heavy whipping cream in a double boiler with simmering water. Allow the chocolate chips melt before stirring, once melted stir until smooth. Cool to room temperature.
Frost the cake with the cooled ganache and allow to set before slicing.
This dark chocolate espresso cake is the most amazing cake I have ever baked! But that’s just my opinion, you decide for yourself.
Dark Chocolate Espresso Cake
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 3 1/2 teaspoons baking soda
- 1/4 tsp salt
- 1/2 cup 100% cacao powder* or unsweetened cocoa powder
- 2/3 cup canola oil or vegetable oil
- 3/4 cup buttermilk
- 2 large eggs
- 3/4 cups freshly brewed hot espresso* or extra-strong coffee
- 1 teaspoon pure vanilla extract
- Chocolate Ganache Frosting:
- 12 oz. good quality semisweet chocolate chips I used Ghirardelli
- 3/4 cup heavy whipping cream
- Preheat the oven to 350 degrees. Prepare two 8"x8" square cake pans with baking spray, and line the bottoms with parchment paper.
- In a large mixing bowl, add the flour, sugar, baking soda, salt and <g class="gr_ gr_97 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del" id="97" data-gr-id="97">cacao</g> powder. Whisk to combine. Using an electric mixer on low, add oil, buttermilk, then eggs one at a time. Leaving the mixer on low, drizzle the hot espresso in a slow stream down the side of the bowl, to temper the eggs. Add vanilla and mix until batter is smooth.
- Divide into the pans (this makes about 4 cups) and bake 35-40 minutes, until a toothpick comes out with a few moist crumbs. Let cool in pans at least 20 minutes.
- Prepare the chocolate ganache frosting:
- Place chocolate chips and heavy whipping cream in the top of a double boiler with 2 inches of simmering water. Allow chocolate chips to melt, do not stir right away. Once the chocolate has melted, stir until smooth. Cool at room temperature, until just warm.
- Place one layer of cake on a serving plate. Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Place the next layer on top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover.
You can use extra strong coffee in place of the espresso and unsweetened cocoa powder in place of the 100% cacao powder. But I HIGHLY recommend making the recipe as written
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Recipe adapted from ThePaperseed