Chocolate Espresso Cake (One Bowl)
This decadent chocolate espresso cake is made with chocolate espresso cake layers and frosted with chocolate espresso ganache frosting.
Ingredients
For the cake
- 1 ¾ cups Granulated sugar
- 3 Eggs
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ⅔ cup Vegetable oil
- ⅔ cup Buttermilk
- ⅔ cup Cocoa powder
- 2.5 cups Flour
- 2 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 ½ cups Espresso
For the espresso chocolate ganache
- 18 oz Dark chocolate
- 18 oz Heavy cream
- 2 teaspoon Espresso powder
Instructions
Make the cake
- Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.
- Into a large mixing bowl add the eggs, oil, vanilla extract, salt, buttermilk, and sugar, and sift the cocoa powder. Mix with a whisk until well combined.
- Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
- Add the hot coffee and mix with a whisk until just combined. The batter will seem thin but its normal.
- Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 30-40 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan)
- Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
- Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
- Use a cake cutter or a serrated knife to slice each cooled cake into two layers. You will have a total of 4 cake layers. You can skip this step and make a two layer cake if its easier for you.
Make the espresso chocolate ganache
- Chop the dark chocolate and place it into a large bowl. Heat the cream in a saucepan until it comes to a simmer. Pour the cream into the bowl with the chopped chocolate. Add the espresso powder.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
- Cover the bowl with plastic wrap to prevent skin from forming and place it in the fridge until it reaches a spreadable consistency.
Frost the cake
- Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Spread about ¼ of the frosting on top of the cake layer and spread an even layer with an offset spatula. Top with the second cake layer and spread another layer of frosting.
- Repeat with the third and fourth cake layer, and frost the entire cake.
- Sprinkle mini chocolate chips around the edges of the cake for a beautiful design. Serve at room temperature for the best texture.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
- For a thicker frosting, let the frosting chill in the fridge for longer. If you want your frosting to be more loose, chill it in the fridge for less time.
Nutrition
Calories: 565kcalCarbohydrates: 56gProtein: 8gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 69mgSodium: 215mgPotassium: 390mgFiber: 5gSugar: 31gVitamin A: 542IUVitamin C: 0.2mgCalcium: 106mgIron: 5mg
Tried this recipe?Let us know how it was!