Description
This Espresso Chocolate Fudge Cake offers a rich, not-too-sweet chocolate flavor enhanced by deep espresso notes. Perfectly moist with a luscious espresso-infused ganache, it’s a decadent dessert ideal 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 and prepare pans: Preheat your oven to 350°F (175°C). Line and grease two 9-inch round cake pans to ensure the cake layers don’t stick.
- Mix cocoa and espresso: Whisk the unsweetened cocoa powder with the hot espresso or strong coffee until smooth and well combined. Then, stir in the melted butter fully integrating all ingredients.
- Add sugars and eggs: Whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is glossy and slightly thickened.
- Incorporate dry ingredients: Gently fold in the all-purpose flour, baking soda, and salt until just combined to avoid overmixing which can toughen the cake.
- Divide and bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool the cakes: Allow the cake layers to cool completely in their pans before removing and assembling, ensuring the ganache does not melt upon application.
- Prepare ganache: Heat the heavy cream until just steaming — avoid boiling. Stir in the instant espresso powder and a pinch of salt for flavor enhancement. Pour this hot cream mixture over the finely chopped dark chocolate and let it sit undisturbed for 2 minutes.
- Stir ganache: After 2 minutes, stir the ganache mixture until smooth, glossy, and fully emulsified.
- Assemble the cake: Allow the ganache to thicken slightly to a spreadable consistency. Spread evenly over the cooled cake layers and the top of the cake. For a relaxed, elegant look, let some ganache drip naturally down the sides.
Notes
- You can substitute strong brewed coffee for espresso if desired, but espresso provides a richer flavor.
- The cake layers must be completely cool before adding ganache to prevent it from melting and sliding off.
- For sharper espresso flavor, you can add an extra teaspoon of instant espresso powder to the ganache.
- Use a serrated knife to slice the cake cleanly without crushing the layers.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
