Chocolate Espresso Cake

filed under: Cakes on January 23, 2017

I love what coffee does to chocolate. I decided to kick it up a notch and create a Chocolate Espresso Cake recipe. As you can imagine, it is a magical experience!

Seriously decadent and delicious cake!

Chocolate Espresso Cake

This cake gets the intense chocolate flavor from real chocolate and cocoa. The combination of those two is a chocolate lovers dream come true! Coffee is known to compliment and enhance the chocolate. This is especially true when you use a good quality chocolate with a higher percentage of cacao.

And even if a chocolatey recipe you’re working with does not explicitly call for brewed coffee, a touch of brewed coffee or a tablespoon of espresso powder will definitely enhance the chocolate flavor.

Next time you bake a cake, brownies, chocolate sauce, frosting, soufflés, or ganache, try swapping a tablespoon or two of coffee in place of a portion of one of the liquid ingredients.

Seriously decadent and delicious cake!

Chocolate Curls

One of the easiest ways to get chocolate curls is to use your vegetable peeler and run it against the side of the chocolate bar. I have found that by heating the bar for about 10-30 seconds (in 10-second increments) so that it is warm but not melted is the best consistency to work with.

You can also use this method for how to make chocolate curls, just make sure you are using clean tools! 😂

Seriously decadent and delicious cake!

Chocolate Ganache

Ganache has loads of uses. It can be whipped to use as a filling or icing, or simply poured over any cake you like. We will be pouring it over our cake for this recipe.

You can make as much ganache (or as little) as you need, it is simply a 1:1 ratio of chocolate to heavy cream. With this cake, you can use as little as 4-ounces or as much as 12-ounces. (Cake will be very saturated and completely covered with 12-ounces. Make sure you have a cake stand or a plate that can hold the excess ganache.) You can also use milk chocolate or bittersweet chocolate, whatever your preference.

If substituting white chocolate for the dark chocolate in ganache you will need to drastically adjust the ratio of cream to white chocolate, either by reducing the amount of cream or increasing the amount of white chocolate. The ratio should be about 4:1, chocolate to cream. It’s best to get a good quality white chocolate with a white chocolate ganache, as the chips have more wax and are more prone to seizing.

ously decadent and delicious cake!

Be sure to give Chocolate Espresso Cake a chance… I have a feeling you are going to love it.

5 from 3 votes
espresso cake
Chocolate Espresso Cake
Prep Time
20 mins
Cook Time
38 mins
Total Time
58 mins
 

I love what coffee does to chocolate. I decided to kick it up a notch and create a Chocolate Espresso Cake recipe. As you can imagine, it is a magical experience!

Course: Dessert
Cuisine: American
Keyword: Chocolate Espresso Cake
Servings: 12 people
Author: Amanda Rettke
Ingredients
Chocolate Espresso Cake
  • 4 oz semi-sweet chocolate chopped
  • 2 cups (256g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp. baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300g) packed light brown sugar
  • 1 cup (226g) unsalted butter softened
  • 4 large eggs
  • 8 oz freshly brewed espresso
  • 1 tsp. vanilla extract
  • ¾ cup (180g) buttermilk
Ganache
  • 6 oz semi-sweet chocolate chopped
  • 6 oz heavy cream
Instructions
Chocolate Espresso Cake
  1. Preheat oven to 350º F. Prepare two 8-inch round baking pans.
  2. Chop chocolate and melt in a saucepan over medium-low heat. Set aside to cool to room temperature.
  3. Sift flour, cocoa, baking soda, and salt in small bowl.
  4. Whisk brown sugar, butter, eggs, espresso, and vanilla extract for 3 minutes. (Or about a minute with a hand-held mixer or stand mixer)
  5. Gradually add melted chocolate and continue whisking for an additional minute.
  6. Stir flour mixture into creamed mixture and then add buttermilk.
  7. Pour into prepared pans.
  8. Bake for 33 to 38 minutes or until wooden pick inserted in center comes out somewhat clean(not wet). Cool in pans on wire racks for 10 minutes. Run a knife around edges of cakes.
  9. Invert onto wire racks; cool completely.
Ganache
  1. Place the chopped chocolate in a medium bowl.
  2. Heat the cream in a small saucepan over medium heat. Bring to a low boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
  3. Pour hot cream over the chopped chocolate.
  4. Let sit for a few minutes, then whisk until smooth.
  5. Allow the ganache to cool slightly before pouring over a cake.

Want a recipe that does NOT have coffee in it? Try this CHOCOLATE CRAVING CAKE!

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Comments

  • Debbie Rogers says:

    The “Here” link doesn’t work for the cake recipe ;-(

  • Teri says:

    This Chocolate Espresso Cake looks amazingly moist! Nice video… your hubby was doing what he does, building… this time it was a two layer cake 😉 I did get to Inspired Home for the recipe… Thanks!

    • Amanda says:

      Haha, good point!

  • 2pots2cook says:

    Great photos ! Great idea! Thank you!

  • Trish says:

    Still can’t get the recipe for your “SIMPLE POURABLE GANACHE CAKE” Would it be to much trouble for you to email it to me?

    • Amanda says:

      Simple Pourable Ganache
      Ingredients

      6 ounces semi-sweet chocolate, chopped
      6 ounces heavy cream
      Instructions

      Place the chopped chocolate into a medium bowl.
      Heat the cream in a small sauce-pan over medium heat. Bring to a low boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
      Pour hot cream over the chopped chocolate.
      Let sit for a few minutes.
      Whisk until smooth.
      Allow the ganache to cool slightly before pouring over a cake.
      PRINT
      You can make as much ganache (or as little) as you need, it is simply a 1:1 ratio of chocolate to heavy cream. With this cake, you can use as little as 4-ounces or as much as 12-ounces. (Cake will be very saturated and completely covered with 12-ounces. Make sure you have a cake stand or a plate that can hold the excess ganache.) You can also use milk chocolate or bittersweet chocolate, whatever your preference.

  • Jessica says:

    I’m sure it was a good cup of coffee, Jura brewers cost thousands! was this post sponsored by Jura? I mean why else would you mention them?

    • Amanda says:

      Maybe because we got a machine and love it? And it actually a great cup of coffee? I can assure you, I have never received one cent from Jura. Not sure why you care so much?

  • ßyeda says:

    can we use a bundt pan …bof yes wat measurement

  • Leslie Gagne says:

    Looks delicious!

  • Alex says:

    Silly question. Wouild any alterations need to be made to turn these into cupcakes?

  • Anna says:

    I bake frequently and I made this chocolate espresso cake (two layer) for a co-worker’s birthday who requested espresso cake with Bailey’s buttercream. I used Hershey’s special dark cocoa, and a couple of teaspoons of instant espresso in a cup of hot water as the brewed coffee–it might could take a little more to ramp up the coffee flavor. This was a hit! Moist with great consistency, rich flavor, and offset the Bailey’s buttercream really well. Thanks for a wonderful recipe! I think I’ll use this as a chocolate base for other cakes.

  • katie says:

    How many cupcakes would this recipe make?

    • Barbara says:

      We did 5 (5”) heart layer molds and still had enough mix for 30 mini cupcakes that were baked in 11 mins to perfection!

  • Barbara says:

    Fantastic, moist and superb cake!!! Came out fluffy delishiousness!
    Thank you for sharing.

  • Maggie says:

    Send me more baking recipe, i love it, thanks

  • TS says:

    Hello,
    Can I use espresso powder instead of brewed espresso? And what is the best way to make buttermilk?

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