If you're a coffee and chocolate lover, then this Espresso Chocolate Cake is the perfect dessert for you. Rich, moist, and infused with the bold flavor of espresso, this cake is a decadent treat that will satisfy your cravings. Whether you're celebrating a special occasion or simply indulging your sweet tooth, this recipe is sure to impress. Follow along to learn how to create this irresistible Espresso Chocolate Cake.


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Ingredients:

For the Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup freshly brewed espresso, cooled to room temperature
For the Espresso Chocolate Ganache:8 ounces semi-sweet chocolate, chopped
3/4 cup heavy cream
2 tablespoons brewed espresso, cooled to room temperature

Optional Garnish: Chocolate shavings or cocoa powder


Instructions:

Making the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well incorporated.

Stir in the freshly brewed espresso until the batter is smooth and evenly mixed.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.


Making the Espresso Chocolate Ganache:

Place the chopped chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.

Add the brewed espresso to the chocolate mixture.

Stir the ganache gently until the chocolate is completely melted and the mixture is smooth and glossy.

Let the ganache cool slightly until it thickens to a spreadable consistency.


Assembling the Cake:

Place one of the cooled cake layers on a serving platter or cake stand.

Spread a layer of the espresso chocolate ganache over the top of the cake layer.

Place the second cake layer on top and gently press down to secure it.

Use the remaining ganache to frost the top and sides of the cake.

If desired, garnish the cake with chocolate shavings or a dusting of cocoa powder.

Refrigerate the cake for at least 30 minutes before slicing and serving to allow the ganache to set.


Serving:

Slice and serve this Espresso Chocolate Cake with a cup of freshly brewed espresso for the ultimate indulgence. The combination of rich chocolate and bold espresso flavors is sure to delight your taste buds and leave you craving for more. Enjoy every decadent bite of this irresistible dessert!

Whether you're sharing it with friends and family or enjoying it all to yourself, this Espresso Chocolate Cake is guaranteed to be a hit. So go ahead, treat yourself to a slice of this indulgent delight and savor the moment.