Description
A rich and moist Espresso Chocolate Fudge Cake that balances the bitterness of espresso with deep chocolate flavors. This not-too-sweet dessert features a tender cocoa-infused cake layered with a luscious espresso ganache, perfect for coffee and chocolate lovers alike.
Ingredients
Scale
Cake
- 3/4 cup unsalted butter (melted)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup hot espresso or very strong coffee
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Ganache
- 8 oz dark chocolate (60–70%, finely chopped)
- 3/4 cup heavy cream
- 1 tablespoon instant espresso powder
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans to ensure easy removal of the cakes after baking.
- Mix Cocoa and Espresso: Whisk together the unsweetened cocoa powder with the hot espresso or strong coffee until smooth, creating a rich chocolate coffee base. Stir in the melted butter until fully combined.
- Add Sugars and Eggs: Incorporate the granulated sugar, brown sugar, eggs, and vanilla extract into the cocoa mixture. Whisk thoroughly until the batter becomes glossy and smooth.
- Combine Dry Ingredients: Gently fold in the all-purpose flour, baking soda, and salt into the wet mixture. Mix just until all ingredients are combined to keep the cake tender and light.
- Bake the Cakes: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool the Cakes: Allow the cakes to cool completely in their pans before removing them to prepare for the ganache.
- Prepare Ganache: Heat the heavy cream until just steaming. Stir in the instant espresso powder and a pinch of salt. Pour this mixture over the chopped dark chocolate and let it sit for 2 minutes to melt the chocolate.
- Mix Ganache: Stir the cream and chocolate mixture gently until smooth and glossy, ensuring the ganache is well combined and shiny.
- Assemble the Cake: Let the ganache thicken slightly before spreading it over the cooled cake layers and on top. Allow a few natural drips down the sides for a relaxed, rustic finish.
Notes
- Use high-quality dark chocolate for the ganache to achieve the best flavor and texture.
- If you don’t have espresso, very strong brewed coffee can be used as a substitute.
- Make sure not to overmix the batter once the flour is added to keep the cake tender.
- Allow the ganache to thicken to your preferred consistency before spreading for easier application.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
