Description
This Espresso Chocolate Fudge Cake is a rich, moist dessert that balances intense chocolate flavor with a subtle coffee kick for depth. Not too sweet, it features a luscious dark chocolate ganache infused with espresso, making it perfect for chocolate and coffee lovers alike. This cake is ideal for special occasions or indulgent weekend treats.
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). Grease and line two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Cocoa and Espresso: Whisk together the unsweetened cocoa powder and hot espresso or strong coffee until smooth, which helps dissolve the cocoa and infuse the coffee flavor into the batter. Stir in the melted butter to incorporate the fat evenly.
- Add Sugars and Eggs: Whisk in granulated sugar, brown sugar, eggs, and vanilla extract until the mixture becomes glossy and well combined, building the cake’s structure and sweetness.
- Combine Dry Ingredients: Gently fold in the all-purpose flour, baking soda, and salt until just combined, being careful not to overmix to keep the cake tender.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating a perfectly moist cake.
- Cool Completely: Remove the cakes from the oven and allow them to cool completely in their pans to ensure the ganache sets properly on a cooled surface.
- Prepare Ganache: Heat the heavy cream until just steaming—avoid boiling. Stir in the instant espresso powder and a pinch of salt to enhance the coffee and chocolate flavors. Pour the hot cream over the chopped dark chocolate and let sit for 2 minutes to soften the chocolate, then stir until the ganache is smooth and glossy.
- Assemble the Cake: Let the ganache thicken slightly to a spreadable consistency, then spread generously over one cake layer. Top with the second layer and cover the top and sides with the remaining ganache, allowing some natural drips for a relaxed, rustic look.
Notes
- Use strong espresso or coffee to maximize the coffee flavor without overwhelming the chocolate.
- Ensure the cakes are completely cool before applying ganache to prevent melting.
- For a more intense coffee flavor, double the instant espresso powder in the ganache.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best texture and flavor.
