Description
This rich and moist chocolate espresso cake is perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened Dutch-processed cocoa powder
- 2 tbsp instant espresso powder or instant coffee
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp coarse Kosher salt
- 4 large eggs, room temperature
- 1 cup full fat sour cream, room temperature
- 1 cup whole milk, room temperature
- 1 cup vegetable oil
- 1 tbsp vanilla extract
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup vegetable shortening
- 2 1/2 cups powdered sugar
- 1 tsp meringue powder (optional)
- 1 1/2 tsp vanilla extract
- 1/3 cup cold heavy whipping cream
- 1 tsp light corn syrup
- 8 oz semi-sweet or dark chocolate, chopped
- 8 oz heavy whipping cream
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Prep two 9×13 inch baking pans by spraying them with non-stick baking spray and lining with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the eggs, sour cream, milk, oil, and vanilla until well combined.
- Add the wet ingredients to the dry and whisk the batter just until combined.
- Divide the batter between the pans and bake for about 22-25 minutes until the center springs back when lightly touched.
- Set the pans on a cooling rack and cool completely before assembling the cake.
- In a stand mixer, beat the softened butter with the shortening for one minute until smooth.
- With the mixer on low, add the powdered sugar and meringue powder until combined, then add vanilla and heavy cream.
- Whip the buttercream on medium high speed for 4-5 minutes until light and fluffy.
- Remove 1/3 cup of buttercream to another bowl and stir in corn syrup for piping.
- For the ganache, finely chop the chocolate and place in a bowl.
- Heat cream in a saucepan over medium heat until hot and beginning to simmer.
- Pour the hot cream over the chocolate, let sit for 3 minutes, then stir until smooth.
- Let the ganache cool at room temperature for five minutes until thickened slightly.
- Assemble the cake by spreading buttercream over one cake layer, inverting the second layer on top.
- Trim uneven edges and smooth out the buttercream on the sides.
- Pour ganache over the top of the cake, spreading evenly, repeating two more times.
- Fit a disposable piping bag with a coupler and pipe curly icing across the cake.
- Enjoy your decorated chocolate espresso cake!
Notes
- If using table salt, use half the amount recommended.
- For easier assembly, make sure cakes are completely cooled.
- Using a double boiler for the ganache can provide a smoother result.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg