A dreamy, rich, moist dark chocolate cake topped with chocolate ganache. Just stop whatever you are doing and bake this cake immediately. You won’t be sorry. Try our Bread Pudding!
Dark Chocolate Espresso Cake
Preheat the oven to 350 degrees F. Prepare two cake pans with baking spray and line the bottom with parchment paper. In a large mixing bowl combine the flour, sugar, baking soda, salt, and cacao powder, whisk to incorporate. With an electric mixer on low, add the oil, buttermilk, and eggs one at a time to the flour mixture. Leaving the mixer on low, drizzle the hot espresso in a slow stream down the side of the bowl. Add the vanilla extract and mix until smooth. The batter will be liquid, not thick don’t worry. Divide evenly into the pans, bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans on wire racks for at least 20 minutes . To make the ganache, place the semisweet chocolate chips and heavy whipping cream in a double boiler with simmering water. Allow the chocolate chips to melt before stirring, once you have melted chocolate stir until smooth. Cool to room temperature. Frost the cake with the cooled ganache and allow it to set before slicing. This dark chocolate espresso cake is the most amazing cake I have ever baked! But that’s just my opinion, you decide for yourself. Check out our Eggnog Bundt Cake! Recipe adapted from ThePaperseed
