Description
A decadent Espresso Chocolate Fudge Cake that balances rich chocolate flavors with a hint of coffee, creating a not-too-sweet dessert perfect for coffee and chocolate lovers alike. The moist cake layers are enveloped in a luscious espresso-infused chocolate ganache, making for an indulgent yet balanced treat.
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: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by lining and greasing them to ensure easy removal of the cakes.
- Mix Cocoa and Espresso: Whisk the unsweetened cocoa powder together with the hot espresso or very strong coffee until the mixture is smooth and well combined. Stir in the melted unsalted butter thoroughly.
- Add Sugars and Eggs: Whisk in the granulated sugar, brown sugar, eggs, and vanilla extract into the cocoa espresso mixture until the batter becomes glossy and well mixed.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour, baking soda, and salt into the wet ingredients. Combine just until everything is evenly mixed to maintain cake tenderness.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Cool Cakes: Allow the cakes to cool completely in the pans before removing and assembling with ganache.
- Prepare Ganache: Heat the heavy cream until it is just steaming. Stir in the instant espresso powder and a pinch of salt. Pour the hot cream mixture over the finely chopped dark chocolate.
- Stir Ganache: Let the cream and chocolate mixture sit for 2 minutes to melt the chocolate, then stir gently until the ganache is smooth and glossy.
- Assemble Cake: Allow the ganache to thicken slightly, then spread it evenly over the top of one cake layer. Place the second layer on top and spread more ganache over the top and sides, letting a few natural drips cascade down for a relaxed, elegant finish.
Notes
- Use freshly brewed espresso or strong coffee for the best depth of flavor in the cake.
- Be careful not to overmix the batter once dry ingredients are added to keep the cake light and tender.
- Ganache should be spread when thickened but still pourable to get smooth coverage and natural drips.
- Let cakes cool completely to avoid melting the ganache when assembling.
- Store cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
