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Chocolate Espresso Cake

Fudgy Chocolate Espresso Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 tbsp instant espresso powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1/2 cup hot water
  • 4 oz dark chocolate chips (for ganache)
  • 1/2 cup heavy cream

Method
 

  1. Whisk flour, sugar, cocoa, espresso powder, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth.
  3. Pour the wet ingredients into the dry, stir until just combined, then add the hot water and stir until smooth.
  4. Preheat oven to 350°F, pour batter into a greased 9-inch round pan, and bake 30 to 35 minutes. Cool completely.
  5. Heat cream until steaming, pour over chocolate chips, let sit 2 minutes, stir until smooth, and pour over the cooled cake.

Notes

Make sure the cake is fully cooled before glazing, or the ganache will melt and slide right off. If you need to speed up cooling, pop the cake in the fridge after it has cooled for 10 minutes out of the pan.