Chocolate Espresso Cake. I decided to kick it up a notch and create a Chocolate Espresso Cake recipe. As you can imagine, it is a magical experience! It has a drippy chocolate ganache, because who doesn't love a drippy cake?!
When things go awry, I bake a cake and I usually feel. This flourless chocolate espresso cake with a crispy top crust and a rich fudgey interior is a chocolate lover's dream! To make the cake a dairy-free chocolate cake recipe, I've used almond milk as well as coconut milk in place of the dairy. You can cook Chocolate Espresso Cake using 11 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chocolate Espresso Cake
- You need 4 oz of semi-sweet chocolate – chopped.
- Prepare 2 cups (256 g) of all-purpose flour.
- You need 1/2 cup (50 g) of unsweetened cocoa powder.
- Prepare 1 teaspoon of baking soda.
- You need 1/2 teaspoon of salt.
- It’s 1 1/2 cups (300 g) of packed light brown sugar.
- You need 1 cup (226 g) of unsalted butter – softened.
- Prepare 4 of large eggs.
- Prepare 8 oz of freshly brewed espresso.
- Prepare 1 teaspoon of vanilla extract.
- It’s 3/4 cup (180 g) of buttermilk.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Chocolatey Chocolate Espresso Cake (aka The Little Black Dress of Cakes) + Simple Cake by Odette Williams Cookbook Giveaway. Nothing speaks to me more than chocolate cake. You can have your cake and eat it too with this lower-in-calorie, decadent cake.
Chocolate Espresso Cake instructions
- Preheat oven to 350º F. Prepare two 8-inch round baking pans..
- Chop chocolate and melt in a saucepan over medium-low heat. Set aside to cool to room temperature..
- Sift flour, cocoa, baking soda, and salt in small bowl..
- Whisk brown sugar, butter, eggs, espresso and vanilla extract for 3 minutes. (Or about a minute with a hand-held mixer or stand mixer)..
- Gradually add melted chocolate and continue whisking for an additional minute..
- Stir flour mixture into creamed mixture and then add buttermilk..
- Pour into prepared pans..
- 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. Serve!.
This single layer, rich chocolate cake is draped with a fantastic cherry sauce. We give you our best espresso shot – coffee laced dark chocolate cake paired beautifully with a thick layer of chocolate espresso ganache. Flourless Chocolate Espresso Cake. this link is to an external site that may or may not meet accessibility guidelines. This chocolate espresso cake is so amazing! And, not just any chocolate cake…an epic, super-easy, make-you-weak-at-the.
