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Chocolate Espresso Cake

Decadent Chocolate Espresso Cake for Mocha Lovers Delight

This Chocolate Espresso Cake combines rich chocolate and coffee flavors, making it an irresistible dessert for mocha lovers.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour Try whole wheat flour for a healthier twist.
  • 1/2 cup Cocoa powder Dutch-processed cocoa brings a milder taste.
  • 1 cup Dark brown sugar Use light brown sugar for a subtler sweetness.
  • 1 cup Granulated sugar
  • 1 teaspoon Baking powder Essential leavening agent.
  • 1 teaspoon Baking soda Essential leavening agent.
  • 1/2 teaspoon Salt Enhances sweetness.
  • 2 Eggs Bind ingredients and add moisture.
  • 1/2 cup Vegetable oil Substitute with melted butter for a richer taste.
  • 2 teaspoons Vanilla extract
  • 1 cup Hot coffee Activates dry ingredients and elevates coffee flavor.
For the Frosting
  • 1 cup Heavy cream Creates a silky texture.
  • 1/2 cup Sugar Sweetens the frosting.
  • 8 ounces Chocolate (dark and semi-sweet) Forms the base of the frosting.
  • 1 tablespoon Instant coffee granules Delivers a smooth coffee flavor.
  • 2 tablespoons Water Helps dissolve coffee granules.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

Frosting Preparation
  1. Combine dark and semi-sweet chocolate with instant coffee granules. Heat heavy cream and sugar over low heat until dissolved. Pour hot cream over chocolate and whisk until smooth. Chill for at least 30 minutes.
Cake Batter Preparation
  1. Preheat the oven to 350°F. Grease two 9-inch round cake pans. Whisk flour, cocoa, baking powder, baking soda, and salt. In a separate bowl, mix sugars, eggs, oil, vanilla, and coffee. Combine wet and dry ingredients until smooth.
Baking the Cake
  1. Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean. Cool for 10 minutes then transfer to a wire rack.
Coffee Soak Preparation
  1. Whisk together boiled water and remaining instant coffee until dissolved. Allow to cool slightly.
Assembling the Cake
  1. Slice cooled cake layers in half. Brush coffee soak on each layer, spreading frosting in between.
Crumb Coating
  1. Spread a thin layer of frosting on the outside of the cake for a crumb coat. Refrigerate for 15-20 minutes.
Final Frosting Application
  1. Spread remaining frosting smoothly over the cake. Decorate as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 46gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 2mg

Notes

Use high-quality chocolate and fresh coffee for best results. Allow the cakes to cool completely to maintain clean layers. Lightly brush the coffee soak to avoid sogginess and always perform a crumb coat before final frosting.

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