Description
Rich chocolate espresso cake brings bold coffee flavors dancing through moist chocolate layers. Italian baking traditions merge with deep mocha notes, creating an irresistible dessert you’ll savor with each intense, silky bite.
Ingredients
Scale
Main Ingredients:
- 1 3/4 cups (220 grams) all-purpose flour
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter, softened
Flavor Enhancers:
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Sweeteners and Liquids:
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (120 milliliters) hot water
- 1/2 cup (120 grams) sour cream (or Greek yogurt)
For the Espresso Glaze:
- 1 cup (120 grams) powdered sugar
- 1 tablespoon instant espresso powder
- 2 tablespoons milk (or heavy cream)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and preparing a 9-inch cake pan with a light coating of grease and flour to prevent sticking.
- Create a dry ingredient foundation by whisking flour, baking powder, baking soda, and salt together in a mixing bowl, then set aside for later incorporation.
- Develop intense coffee essence by dissolving espresso powder in hot water, allowing it to cool slightly and concentrate its robust flavor profile.
- Craft a creamy base by vigorously beating butter with granulated and brown sugars until they transform into a light, airy mixture. Incorporate eggs individually, ensuring thorough blending after each addition. Introduce vanilla extract and the cooled espresso mixture to enhance the cake’s depth.
- Merge wet and dry components by gradually folding the flour mixture into the creamy base, alternating with sour cream. Blend gently to maintain a smooth texture, being careful not to overmix and compromise the cake’s delicate structure.
- Transfer the batter into the prepared pan, smoothing the surface for even baking. Place in the preheated oven and bake for 30-35 minutes, monitoring until a inserted toothpick emerges clean. Allow the cake to rest in the pan for 10 minutes before transferring to a wire rack for complete cooling.
- Construct a luscious espresso glaze by whisking powdered sugar, espresso powder, milk, and vanilla until achieving a silky, pourable consistency. Adjust the liquid ratio to create the desired drizzling texture.
- Elevate the cake’s presentation by elegantly drizzling the espresso glaze over the cooled surface. Pause for 10 minutes to allow the glaze to set, then slice and serve this decadent coffee-infused dessert.
Notes
- Swap out regular flour for gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
- Use decaf espresso powder for a caffeine-free version that still delivers rich coffee flavor.
- Add a sprinkle of ground cinnamon or cardamom to the batter for an extra warmth and depth of flavor.
- For a dairy-free adaptation, replace butter with coconut oil and use non-dairy milk and yogurt alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg