Chocolate Espresso Cake with Ganache Drizzle

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup hot brewed espresso
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 oz semi-sweet chocolate, chopped
• 1/2 cup heavy cream

Steps

1. 1 Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
2. 2 Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
3. 3 Stir in hot espresso, oil, eggs, and vanilla extract until smooth.
4. 4 Pour batter into prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
5. 5 Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. 6 For the ganache, heat heavy cream in a small saucepan until simmering, then pour over chopped chocolate. Let sit for 5 minutes, then stir until smooth.
7. 7 Drizzle ganache over cooled cake before serving.

Equipment

• 8-inch cake pan
• Mixing bowls
• Whisk
• Saucepan

Variations

• Add a layer of coffee-flavored whipped cream between cake layers.
• Top with toasted chopped almonds for added texture.

Substitutions

• Substitute espresso with strongly brewed coffee.
• Use almond milk in place of heavy cream for a dairy-free option.

Pairings

• Serve with a glass of ruby port.
• Pair with fresh berries for a fruity contrast.

Nutrition

Tips

• For a richer flavor, use dark cocoa powder.
• Make sure the cake is completely cool before adding the ganache to prevent it from melting off.

Storage

Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezing: Freezes well wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a strong espresso for a true coffee lover's treat.

FAQ