Chocolate Espresso Cake
Try this Chocolate Espresso Cake recipe, or contribute your own.
Try this Chocolate Espresso Cake recipe, or contribute your own.
- 300 grams all purpose flour
- 5 egg whites
- for cake
- 1 1/2 tbsps espresso powder
- 2 tps baking powder
- 1 1/2 tps salt
- 85 grams unsweetened cocoa powder
- 1 1/2 cups (50% cream and 50% whole milk)
- 1/4 cup espresso vodka (i made my own from here)
- 1 1/2 tbss vanilla essence
- 255 grams unsalted butter room temperature
- 420 grams granulated sugar
- 7 eggs, room temperature
- for the chocolate espresso italian meringue butter
- 350 grams granulated sugar
- 1/4 cup + 2 tbsps water
- 1 tsp agave syrup
- 450 grams unsalted butter cubed and at room temperature
- 85 grams unsweetened chocolate melted
- 1 tbsp espresso vodka room temperature
- 1 tbsp brewed espresso room temperature
- Carbohydrate 64.3525749998186 g
- Cholesterol 126.3125 mg
- Fat 47.6781833333299 g
- Fiber 0.0256666662220224 g
- Protein 2.00154722221523 g
- Saturated Fat 30.1797733333324 g
- Serving Size 1 1 -14 (138g)
- Sodium 29.5052777774832 mg
- Sugar 64.3269083335966 g
- Trans Fat 3.35973666666503 g
- Calories 676 calories
Step-by-step
- Preheat oven to 350°F/175°C. Butter and flour three 7-inch cake pans. Set aside.
- Whisk together the flour, espresso powder, baking powder and salt in a medium bowl. Sift in the cocoa powder and whisk until the dry ingredients are evenly combined.
- In a separate small bowl, combine the cream and milk, espresso vodka and vanilla essence.
- Cream the butter and sugar together on low speed for 5 minutes. Add the eggs, one at a time, allowing each egg to incorporate before adding the next. Scrape down the sides of the bowl.
- With the mixer still on low speed, swiftly alternate between adding the dry and liquid ingredients over the course of a minute. Scrape down the sides well, making sure to reach the bottom of the bowl. Turn the mixer on medium speed for 30 seconds.
- Distribute the batter evenly between the 3 prepared cake pans, using a spatula to even out the tops.
- Bake until a toothpick comes out of the center of each cake clean, approximately 30-40 minutes. Allow the cakes to cool completely in the pan.
- For the buttercream, add sugar, water and agave syrup to a medium sized sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and steam has developed, remove the cover.
- You can use a candy thermometer, cooking the sugar to the soft ball stage, 235-240°F. Let the mixture cook for 5-10 minutes and if you then drop a drop of this mix into cold water it should form a ball and float.
- While the sugar is cooking, whisk the eggs on high in a stand mixer with the whisk attachment until a soft peak has formed.
- Turn the mixer speed down to medium low and very slowly pour the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue.
- Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue to form a stiff peak while cooling down. Mix on high until the meringue has reached room temperature. Ice packs can be placed around the bowl to speed up this process.
- Once the meringue is room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and very slowly add the chocolate, espresso and vodka.
- Place the first layer of cake on a stand. Spread approximately one cup of buttercream on the cake and spread it around evenly with an offset spatula. Add more buttercream as needed to reach the desired thickness. Repeat with the second and third layer.
- Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Chill in the refrigerator for 30 minutes to set this first layer of buttercream.
- Cover the entire cake with a final layer of frosting. Decorate as desired. Cake is best when served at room temperature.
My Chocolate Espresso Cake Adventure: A Home Baker's Tale
Baking has always been my sanctuary, a place where I can escape the daily grind and lose myself in the rhythmic mixing, the intoxicating aromas, and the sheer satisfaction of creating something delicious from scratch. This Chocolate Espresso Cake recipe, however, took my baking journey to a whole new level. It wasn't just a cake; it was an adventure, a testament to patience, precision, and the unexpected joys of culinary exploration. The journey started, as most baking adventures do, with a list of ingredients: flour, cocoa powder, espresso powder, eggs, butter, sugar – the usual suspects. But there was a twist, a touch of the unexpected: espresso vodka. I'd never incorporated alcohol into my baking before, but the recipe promised a depth of flavour that intrigued me.
The process was far from straightforward. The initial steps were familiar enough – whisking dry ingredients, creaming butter and sugar, adding eggs one by one. But the Italian meringue buttercream presented its own set of challenges. I, a humble home baker, had never attempted such a delicate technique before. The recipe called for cooking sugar syrup to the soft-ball stage, a temperature-sensitive process requiring precision and a steady hand. Although I have many baking recipes in my kitchen , that's one of a few which I would recommend to a newbie. Let’s just say I made a few mistakes during my first time, and I was very happy to read the final step. I watched countless videos, reread the instructions multiple times, and even considered calling a baker friend in my despair. Yet, I persevered. It was a learning experience, a testament to my dedication to creating something truly special. The first attempt didn’t perfectly turn out. The buttercream was slightly grainy. But with each attempt, my skills improved. The texture became smoother, the taste richer, more sophisticated.
The final product was a masterpiece. Three layers of moist, intensely chocolatey cake, each separated by a cloud-like layer of espresso-infused Italian meringue buttercream. The cake was a symphony of flavours and textures – the rich bitterness of the espresso, the sweetness of the buttercream, the moistness of the chocolate cake. It was everything I had hoped for and more. This wasn't just a cake; it was a statement, a reflection of my perseverance, my dedication to mastering a challenging recipe.
Beyond the taste and texture, this cake holds a deeper meaning for me. It’s a symbol of my growth as a baker. It reminded me that even the most daunting recipes can be conquered with patience, attention to detail, and a dash of adventurous spirit. It also reminded me of the importance of perseverance in all aspects of life. This experience reaffirmed my love for baking. It taught me more about myself – my resilience, my creativity, and my ability to overcome obstacles. The cake became not just a treat, but a personal achievement, a sweet reminder of the journey and the delicious reward at the end. And the espresso vodka? It added a subtle sophistication, a grown-up touch that elevated the cake from ordinary to extraordinary.
Ingredients List:
The following ingredients are required to make this incredible Chocolate Espresso Cake:
- 300 grams all-purpose flour
- 5 egg whites (for cake)
- 1 1/2 tbsps espresso powder
- 2 tsps baking powder
- 1 1/2 tsps salt
- 85 grams unsweetened cocoa powder
- 1 1/2 cups (50% cream and 50% whole milk)
- 1/4 cup espresso vodka
- 1 1/2 tbsps vanilla essence
- 255 grams unsalted butter (room temperature)
- 420 grams granulated sugar
- 7 eggs (room temperature)
- 350 grams granulated sugar (for buttercream)
- 1/4 cup + 2 tbsps water (for buttercream)
- 1 tsp agave syrup (for buttercream)
- 450 grams unsalted butter (cubed and at room temperature, for buttercream)
- 85 grams unsweetened chocolate (melted, for buttercream)
- 1 tbsp espresso vodka (room temperature, for buttercream)
- 1 tbsp brewed espresso (room temperature, for buttercream)
This recipe is a true testament to dedication and a love for the baking process. Happy Baking!
