Double Espresso Chocolate Cake with Cappuccino Froth
12 - 16 servings
You’ll enjoy this decadent cake that pairs chocolate and espresso in one wonderfully moist cake. The flavors are echoed again in the rich chocolate glaze that’s very ganache-like, and the espresso-flavored whipped cream that tops it all. It’s a no-fail chocolate delight for any occasion.
1/2 cup boiling water
1/4 cup instant dry espresso powder
1 cup cold water
1/2 cup coffee liquor
1 cup butter, softened
2 cups granulated sugar
4 eggs, room temperature
2 teaspoons vanilla extract
5 ounces unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
7 ounces 65% (or greater) dark chocolate
1/3 softened butter
1 tablespoon light corn syrup
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons espresso powder
1/2 teaspoon vanilla extract
Chocolate-covered espresso beans (optional garnish)
(1) PREHEAT the oven to 350°F. PREPARE a Bundt pan by buttering well and dusting with flour, or by spraying with a flour-infused oil baking spray.
(2) POUR the boiling water over the espresso powder in a medium bowl and stir until dissolved. Add the 1 cup of cold water, stir again. Add the coffee liquor, stir again, and set aside.
(3) MELT the 5 ounces of unsweetened chocolate in a hot water bath (taking care not to allow any water or steam into the melting chocolate), or in a microwave by using 30 second intervals. Allow the chocolate to sit after each interval, then stir and repeat heating for 30 seconds until melted and smooth.
(4) BEAT together the softened (room temperature) butter and sugar in a large mixing bowl, or in the bowl of a stand mixer until light and fluffy. (This is where the texture of the cake is formed.)
(5) ADD the eggs to the butter-sugar mixture one at a time beating after each addition until incorporated.
(6) ADD the melted, yet cooled, chocolate and vanilla extract to the butter-sugar-egg mixture. BEAT until combined.
(7) COMBINE in a separate medium bowl, the flour, salt, and baking powder. WHISK until the dry ingredients are evenly distributed.
(8) ADD one-third of the flour mixture to the butter-sugar mixture and BEAT on low until combined. POUR in one-third of espresso liquid, combine until incorporated.
(9) REPEAT with the addition of the second third of the flour, followed by the second third of the liquid. ADD the final third of flour and final third of liquid.
(10) POUR the batter into the prepared Bundt pan until the batter is approximately one-half inch from the top of the pan.
(11) BAKE in the preheated 350°F oven for 45-50 minutes, or until a toothpick or skewer placed in the middle of the cake is removed with out liquid or crumb. Do not overbake.
(12) COOL the cake in the pan for 15 minutes, then INVERT onto a cooling rack and continue to cool for an hour.
Ganache Glaze Instructions:
(13) COMBINE the Ganache Glaze ingredients, chocolate, butter and corn syrup, in a small glass, heatproof bowl. Place the bowl in a saucepan with water. The water should come halfway up the side of the bowl.
(14) BRING the water to a simmer. STIR the chocolate mixture occasionally as it melts. When the mixture is fully melted and smooth, remove from the water bath.
(15) DRIZZLE the ganache-like glaze over the cooled cake. ALLOW to cool and the chocolate glaze set.
Cappuccino Froth Instructions:
(16) STIR the cream, espresso powder, powdered sugar and vanilla together in a small, deep bowl until dissolved.
(17) WHIP the cream with a whisk, immersion blender, or hand mixer until soft peaks form.
(18) SLICE the cake and top with a generous dollop of the flavored whipped cream. GARNISH, if desired, with chocolate-covered espresso beans.