Chocolate Espresso Cake
Indulge in the rich flavors of this homemade Chocolate Espresso Cake – a perfect dessert for coffee and chocolate lovers.
Ingredients
Cake
- 1 stick butter unsalted
- 1 cup sugar
- 3 tablespoons Dutch unprocessed cocoa
- 2 eggs size L
- 1½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- ½ teaspoon baking soda
- 1 cup water temperature ca. 100 °F (37 °C)
Filling
- 6 oz dark chocolate
- ¼ cup whole milk
- 1 teaspoon espresso powder
- ½ stick butter unsalted
- ⅓ cup mascarpone
- ¾ cup cream
Decoration
- 2 oz. dark chocolate
- 2 oz. Milk Chocolate
Ingredients you need per step are listed below the step in Italic
Instructions
Cake
- Preheat the oven to 320°F.
- Grease two 8-inch (20-cm) round cake pans and sprinkle them with flour (tap out the extra flour).
- Line the bottoms of the pans with parchment paper.
- Mix the unsalted butter and sugar until light and fluffy.1 stick butter, 1 cup sugar
- Add the cocoa powder while mixing at a low speed.3 tablespoons Dutch unprocessed cocoa
- Add the eggs one by one, mixing until fully incorporated.2 eggs
- Mix the flour, baking powder, espresso powder, and baking soda on medium speed.1½ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon espresso powder, ½ teaspoon baking soda
- Gradually pour in the warm water and continue mixing until the batter is smooth.1 cup water
- Divide the batter evenly between the two cake pans.
- Bake for 30–40 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Once baked, reduce the oven temperature to 300 ℉.
- Cut the top off the cake to make it flat. Leave the other cake in the pan.
Filling
- Melt the dark chocolate using a double boiler (bain-marie) and mix with the espresso powder, milk, and butter.6 oz dark chocolate, ¼ cup whole milk, 1 teaspoon espresso powder, ½ stick butter
- Allow the mixture to cool to about 100 ℉.
- Beat the mascarpone and cream together until soft peaks form.⅓ cup mascarpone, ¾ cup cream
- Gently fold the mascarpone and cream mixture into the cooled chocolate.
- Spread the filling evenly over the cake left in the pan.
- Place the second cake on top of the filling.
- Let the cake set in the fridge for at least one hour to firm up.
Decoration
- Melt the dark chocolate using a double boiler. Spread the melted dark chocolate onto parchment paper.2 oz. dark chocolate
- Meanwhile, melt the milk chocolate.2 oz. Milk Chocolate
- When the dark chocolate starts to harden slightly, use a brush to smear melted milk chocolate on top, creating a marbled effect.
Finish the Cake
- Decorate the top of the cake with chocolate curls and a dollop of cream if desired.
- Enjoy your delicious cake!
NOTES
1. If you want an even richer mousse, add a tablespoon of milk chocolate to the melted dark chocolate.
2. For an extra flavor dimension, add a teaspoon of vanilla extract to the whipped cream. This will impart a subtle vanilla flavor that pairs wonderfully with the chocolate and coffee.
3. Storage:
- Fridge: This cake will stay in the refrigerator for two days.
- Freezer: The cake will be kept in the freezer for up to a month. Let it defrost slowly in the fridge.
Nutrition
Calories: 656kcal | Carbohydrates: 60g | Protein: 8g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 249mg | Fiber: 4g | Sugar: 34g | Vitamin A: 1092IU | Vitamin C: 0.2mg | Iron: 5mg
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