Chocolate Espresso Cake (One Bowl)
This decadent chocolate espresso cake is the ultimate mocha dessert, made with rich chocolate cake layers frosted with a chocolate espresso ganache.
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
Bake the cake layers
- Preheat your oven to 180°C (350°F). Line the bottoms of two 8-inch round baking pans with parchment paper.
- In a large mixing bowl, whisk together the eggs, oil, vanilla extract, salt, buttermilk, granulated sugar, and sifted cocoa powder until well combined.
- Add the flour, baking powder, and baking soda. Whisk until almost combined.
- Pour in the hot coffee and whisk until just combined and smooth. The batter will be thin, which is completely normal.
- Divide the batter evenly between the two prepared 8-inch baking pans (using a kitchen scale and cake strips for best results). Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake layers to cool completely. Run a butter knife around the edges of the pans to loosen the edges, then invert the cakes onto a wire rack to remove the pans.
- Use a cake leveler or serrated knife to slice each cooled cake horizontally into two layers, giving you 4 thin cake layers in total. You can skip this step if you prefer a classic 2-layer cake.
Make the espresso chocolate ganache
- Chop the dark chocolate and place it into a heatproof bowl. Heat the heavy cream in a saucepan until it comes to a simmer.
- Pour the hot cream over the chopped chocolate and add the espresso powder. Let it sit undisturbed for 10 minutes to melt the chocolate. Whisk gently until the ganache is smooth and silky.
- Cover the bowl with plastic wrap directly touching the surface, to prevent a skin from forming. Place in the fridge until it thickens to a spreadable consistency.
Assemly
- Pipe a small dollop of ganache onto your cake board or plate to anchor the cake. Place the first cake layer on top.
- Spread about ¼ of the ganache evenly over the cake layer with an offset spatula. Repeat with the second, third, and fourth cake layers. Frost the top and sides of the entire cake with the remaining ganache.
- Press mini chocolate chips around the bottom edges of the cake for a clean finish. Serve at room temperature for the softest texture.
Notes
- Measuring the Flour: For the most accurate results, weigh your flour using a kitchen scale. If using measuring cups, fluff the flour with a fork, spoon it into the measuring cup, and level it off with the back of a knife without packing it down.
- Coffee Temperature: Use hot brewed coffee (or hot water mixed with espresso powder) in the cake batter to bloom the cocoa powder and unlock deep chocolate flavor.
- Cake Strips: For flat, level layers without domes, wrap damp fabric cake strips around the outside of your cake pans before baking.
- Ganache Consistency: If your ganache is too soft to spread, chill it in the fridge for 10–15 minutes and stir. If it gets too firm, microwave it in 5-second bursts until it softens up.
- Serving Temperature: Bring the assembled cake to room temperature about 30 minutes before serving so the ganache softens into a silky texture.
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
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