Description
Ina Garten’s chocolate espresso cake delivers rich, complex flavors that dance between deep cocoa and bold coffee notes. Silky ganache and intense espresso create an elegant dessert guaranteed to delight chocolate enthusiasts with its sophisticated, indulgent profile.
Ingredients
Scale
Main Ingredients:
- 250 grams (2 cups) plain flour
- 50 grams (½ cup) unsweetened cocoa powder
- 100 grams (1 cup) unsweetened cocoa powder
- 225 grams (1 cup) unsalted butter
- 170 grams (¾ cup) unsalted butter
- 3 large eggs
Sugars and Sweeteners:
- 200 grams (1 cup) caster sugar
- 100 grams (½ cup) light brown sugar
- 560 grams (4 ½ cups) icing sugar (powdered sugar)
Liquid and Flavor Enhancers:
- 240 milliliters (1 cup) freshly brewed espresso or strong coffee
- 120 milliliters (½ cup) whole milk
- 1 ½ teaspoons bicarbonate of soda (baking soda)
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 180°C (350°F). Carefully coat two 20-centimeter (8-inch) cake pans with butter and line with parchment paper for easy release.
- Sift together flour, cocoa powder, and bicarbonate of soda in a medium mixing bowl, ensuring a smooth, lump-free dry mixture. Set aside for later incorporation.
- Using an electric mixer, cream butter with caster sugar and light brown sugar until the mixture becomes pale, airy, and significantly increased in volume.
- Incorporate eggs individually into the butter-sugar mixture, mixing thoroughly after each addition. Blend in vanilla extract to enhance the aromatic profile.
- Gradually fold the prepared dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain the cake’s delicate texture.
- Pour the brewed espresso or strong coffee into the batter, stirring until the liquid is completely integrated. The mixture will appear slightly runny, which is perfectly normal.
- Distribute the batter evenly between the prepared cake pans, gently tapping the pans on the counter to eliminate potential air bubbles.
- Position the pans in the preheated oven and bake for 25-30 minutes. Test for doneness by inserting a clean skewer into the center – it should emerge without any wet batter.
- Allow the cakes to rest in their pans for 10 minutes, then carefully transfer to a wire cooling rack to reach room temperature completely.
- For the buttercream, whip butter and cocoa powder together until they form a smooth, consistent mixture.
- Gradually introduce powdered sugar, alternating with milk, and incorporate vanilla extract. Whip the frosting until it becomes light, fluffy, and spreadable.
- Place the first cake layer on a serving plate, spreading a generous layer of buttercream across the top surface.
- Carefully position the second cake layer, then generously coat the entire cake with remaining frosting, using a spatula to create smooth, even surfaces.
- Embellish the cake with chocolate-covered espresso beans or finely chopped chocolate chunks for an elegant finishing touch.
Notes
- Mix ingredients gently to maintain the cake’s delicate, airy structure, preventing tough or dense results.
- Grab measuring tools like spoons and cups for precise flour and ingredient measurements, ensuring consistent baking success.
- Allow eggs and butter to reach room temperature before mixing, helping them blend smoothly and create a more uniform batter.
- Test cake doneness by inserting a clean toothpick into the center; a spotless pick means your cake is perfectly baked.
- Wait patiently for the cake to cool completely before adding frosting, preventing melting and maintaining beautiful decoration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 1,000
- Sugar: 70g
- Sodium: 500mg
- Fat: 70g
- Saturated Fat: 45g
- Carbohydrates: 90g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 250mg