Chocolate Espresso Cake

October was officially the month of baking and experimenting with chocolate for me. This was the second birthday cake I made for a very special lady and I figured it would neat to try something different. The chocolate and espresso combo resulted perfectly and the cake was truly delicious (rich without being excessively sweet). If you’re an espresso lover I’m sure this cake will do the trick.

cce

Chocolate Espresso Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • For the Cake:
  • 3 tablespoons unsalted butter, plus more for cake pan
  • 6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
  • 6 large eggs, separated, room temperature
  • 1 cup sugar, divided
  • 3 tablespoons instant-espresso powder
  • ¼ teaspoon coarse salt
  • 1 tablespoon pure vanilla extract
  • For the Espresso Glaze:
  • 3 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
  • 1½ tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • ⅓ cup heavy cream
  • ⅓ cup sugar
  • 1 tablespoon instant-espresso powder
  • ¼ teaspoon coarse salt
Instructions
  1. Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.
  2. Beat together egg yolks and ½ cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes.
  3. Add espresso powder and salt; beat until combined, about 1 minute.
  4. Add vanilla and melted-chocolate mixture; beat about 1 minute more.
  5. In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining ½ cup sugar, beating until stiff peaks form, about 5 minutes.
  6. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate.
  7. For the glaze combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.

 

Previous Post Next Post

No Comments

Leave a Reply

Rate this recipe: