Rich & Decadent Chocolate Cake with Espresso Icing
Are you ready to indulge in a rich and decadent treat? Look no further than this chocolate cake with espresso glaze recipe. As a barista, I know the perfect combination of coffee and chocolate, and this recipe does not disappoint.
The velvety chocolate flavor will soothe your soul while the silky espresso glaze adds that extra oomph of indulgence to take it to the next level. Every bite is like a sip of your favorite coffee shop drink.
Whether you are hosting a dinner party or just need something sweet for yourself, this cake is an easy go-to that will satisfy any craving. Plus, it’s a recipe that even novice bakers can master.
With just a few simple ingredients and some basic baking skills, you can create a show-stopping dessert that rivals any bakery creation. So put on your apron, preheat your oven, and get ready to impress with this delectable chocolate cake with espresso glaze recipe.
Why You’ll Love This Recipe
Are you looking to add a new spin to your chocolate cake recipe? Look no further, my friends. This Chocolate Cake with Espresso Glaze Recipe is going to be your new go-to dessert.
Let me tell you why you’ll absolutely love this recipe. Firstly, imagine moist and fluffy chocolate cake with a rich and silky espresso glaze poured over the top. The combination of bittersweet chocolate and instant espresso powder gives this cake an indulgent coffee-chocolate flavor that will have your taste buds dancing with joy.
Furthermore, this recipe is incredibly versatile. You can use it to make a bundt cake for special occasions or indulge in a 6-inch cake for an intimate evening with someone special. Additionally, the Espresso Glaze can be easily transformed into Espresso Buttercream by adding butter, brown sugar, and more espresso powder.
If that’s not enough to convince you, this recipe is also very easy to make! All you need are simple ingredients and basic kitchen tools like measuring cups, bowls and a stand mixer. Just follow our step-by-step instructions and voilà ! You will have a delicious chocolate cake with espresso glaze that looks like it came straight out of a patisserie.
Overall, if you’re a chocolate and coffee lover (who isn’t?), this Chocolate Cake with Espresso Glaze Recipe is simply too good to resist. Your family, friends and anyone else lucky enough to try it will be begging for more! So trust me when I say that this recipe truly deserves a spot on your dessert menu.
Ingredient List
Here are the ingredients you’ll need to create the rich and decadent Chocolate Cake with Espresso Glaze:
For the Chocolate Cake:
- 1 ¾ cups of all-purpose flour
- 1 cup of granulated sugar
- ¾ cup of unsweetened cocoa powder
- 2 teaspoons of instant espresso powder
- 1 teaspoon of baking powder
- 2 teaspoons of baking soda
- 1 teaspoon of coarse salt
- 1 cup of buttermilk, room temperature
- ½ cup of vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons of vanilla extract
- 1 cup of hot water
For the Espresso Glaze:
- 1/3 cup of heavy cream
- 2 tablespoons of unsalted butter
- Pinch of coarse salt
- 1 teaspoon of instant espresso powder
- 4 ounces of bittersweet chocolate, chopped
The ingredients for this recipe are easy to find in your local grocery store. Make sure to use high-quality chocolate and the freshest ingredients for the best tasting cake.
The Recipe How-To
Now, it’s time to get baking! Follow these steps to make a delicious and decadent Chocolate Cake with Espresso Glaze.
Ingredients:
- 1 cup unsalted butter, room temperature
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup instant espresso powder
- 1/2 cup hot water
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 cup heavy cream
Step One: Preheat the Oven
Preheat your oven to 350°F. Grease a bundt pan with butter or cooking spray.
Step Two: Melt the Chocolate
In a heatproof bowl, melt the chopped chocolate and espresso powder in a microwave or over boiling water, stirring frequently. Add hot water to mixture and set aside to cool.
Step Three: Cream the Butter and Sugar
Using an electric mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about three minutes.
Step Four: Add Eggs and Vanilla
Add your eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Step Five: Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and coarse salt.
Step Six: Mix Wet and Dry Ingredients
Add half of the dry ingredients into the butter-sugar mixture, followed by half of the heavy cream. Repeat with remaining dry ingredients and heavy cream. Mix until just combined.
Step Seven: Add Chocolate Mixture
Fold the cooled chocolate mixture into cake batter until it’s completely incorporated.
Step Eight: Bake
Pour the batter into your prepared bundt pan and smooth the top. Bake until a toothpick inserted into the cake comes out clean, approximately 50 to 60 minutes.
Step Nine: Make the Espresso Glaze
While the cake is cooling, prepare the Espresso Glaze by mixing together 1 cup of powdered sugar, 2 tbsp of cocoa powder, 2 tsp of espresso powder, and 1/2 cup of hot water in a bowl until no lumps remain.
Step Ten: Add Glaze
Once your cake is cooled and removed from the pan, you can pour or brush the Espresso Glaze onto your chocolate cake!
Now that you have completed all the steps, it is time to indulge in your delicious creation. Keep in mind that everyone’s oven temperatures may vary slightly so you know to check if your cake is done slightly before or after the recommended baking time. Enjoy!
Substitutions and Variations
If you’re missing some of the ingredients, don’t worry. There are several substitutions and variations you can try to give your chocolate cake with espresso glaze a unique twist or accommodate whatever dietary restrictions you may have.
Firstly, if you don’t have bittersweet chocolate on hand, you can use semisweet chocolate or milk chocolate. However, bittersweet chocolate has a higher percentage of cocoa solids and less sugar, which gives it a more intense chocolate flavor. So if you use a sweeter chocolate, reduce the amount of granulated sugar accordingly.
Secondly, if you’re looking for a vegan alternative to unsalted butter, you can try using nondairy margarine made with coconut oil or vegetable oil. This will give your cake a slightly different texture and flavor, but it will still be delicious.
Thirdly, if you want to add some nuts to your cake for extra crunch and flavor, replace some of the flour in the recipe with ground walnuts or pecans. You can also sprinkle chopped nuts on top of the glaze as a garnish.
Finally, if you’re feeling adventurous and want to experiment with different flavors, try adding some mashed banana to the batter for a chocolate banana cake. You can also swap out the espresso powder for instant coffee powder to make a mocha cake instead.
Overall, don’t be afraid to get creative with your substitutions and variations. It’s all about making this recipe your own and tailoring it to your tastes and needs.
Serving and Pairing
When it comes to serving and pairing this exquisite chocolate espresso cake, there are countless possibilities. The silky texture of the espresso glaze harmonizes beautifully with the dense, chocolate flavor. Plus, when bitten into, the interplay between the coarse salt mixed into the cake and melted bittersweet chocolate creates a taste explosion.
Serving Suggestions:
1. One great way to serve this dessert is to sprinkle some cocoa powder over the top of each slice and then dust with powdered sugar. This will add a nice touch of sweetness and further accentuate the chocolate flavor in the cake.
2. Another delicious option is to serve this cake with a scoop of creamy vanilla ice cream. The coolness of the ice cream balances out the bold flavors in the coffee glaze, offering a refreshing sensation in every bite.
3. For those who want something simple and straightforward the Espresso Powder Chocolate Cake can be enjoyed with just a cup of black coffee.
Pairing Suggestions:
1. The Coarse Salt, Instant Espresso Powder, and Granulated Sugar in this recipe make for an excellent complement to a plate of savory foods. Serve it with flavorful cheese or any charcuterie board for complete satisfaction.
2. If you’re looking for an alcoholic beverage to go with your dessert, then you can never go wrong with red wine or a glass of chilled Irish Cream liquor.
Whether you choose to serve this chocolate espresso cake on its own or pair it with your favorite drink or appetizer option at your next party, one thing is guaranteed – people are sure to love and remember it!
Make-Ahead, Storing and Reheating
If you want to make this chocolate espresso cake recipe ahead of time, it can be stored in an airtight container at room temperature for up to 2 days. If you need to store it for longer, you can put it in the fridge or freezer.
To freeze, wrap the cake tightly in plastic wrap and then place it into a sealable freezer bag. It will keep in the freezer for up to 3 months. When it’s time to serve, take it out of the freezer and let it thaw completely before serving or reheating.
If you want to reheat individual portions of the cake, slice it into pieces and microwave for about 20-30 seconds. You don’t want the cake to be too hot or it might dry out or get tough. If you prefer not to use a microwave, you could also reheat slices of cake in a low oven (around 250°F) for about 10-15 minutes.
One thing to keep in mind is that reheated cake will never taste quite as good as freshly baked cake. So if possible, try to enjoy this chocolate espresso cake fresh on the day that it’s made. If you’re baking for an event or special occasion, consider making the batter ahead of time and baking it on the day that it will be served. The aroma of cocoa and coffee wafting through your house will definitely be worth the wait!
Tips for Perfect Results
To make sure your chocolate cake with espresso glaze turns out perfectly every time, here are a few tips to keep in mind:
Firstly, it’s important to dissolve the instant espresso powder properly before adding it to the batter. I recommend mixing the powder with just a tablespoon of hot water until it is completely dissolved before adding it to the rest of the ingredients. This will ensure that the coffee flavor is evenly distributed throughout the cake and that there are no bitter granules left behind.
Another important tip is when baking the cake, always check for doneness 5-10 minutes before the recommended baking time. This will help you avoid overcooking and drying out the cake. An easy way to do this is by inserting a toothpick into the center of the cake, if it comes out clean then the cake has finished cooking.
In terms of storage, be sure to let your cake cool completely before attempting to store it or add any toppings. Once it has cooled down sufficiently, you can cover it with plastic wrap and store at room temperature for up to three days. For longer storage periods or if you live in a humid climate, I recommend storing your cake in an airtight container in the fridge.
If you would like to add some extra coffee flavor to your cake, try brushing each layer with some freshly brewed espresso or dissolving some instant espresso powder in hot water and drizzling it over each layer for some extra moistness.
Lastly, do not be afraid to experiment with different types of chocolate or cocoa powders as each different type can produce unique flavors for the chocolate glaze. Also, adding walnuts or sour cream can enhance the texture and richness of your chocolate cake!
FAQ
Now that we know how to make this delicious chocolate cake with espresso glaze, it’s time to address some frequently asked questions. In this section, I will answer common queries that you might have about this recipe, including ingredient substitutions, storage tips and more. Keep reading to achieve perfect results and to clarify any doubts you might have.
What does espresso powder do in chocolate cake?
As a skilled barista, I’m here to guide you through the process of crafting delicious espresso-infused brownies. With my extensive experience in making chocolate recipes and working with espresso and espresso powder, I can provide you with all the necessary instructions, tips, and recommendations to create an indulgent treat that will satisfy your cravings. So, let’s get started!
Can I add espresso powder to melted chocolate?
If you’re looking to elevate the flavor of your chocolate-based desserts, consider incorporating espresso powder or instant coffee. An easy way to do this is by adding it to your dry ingredients. The finely ground texture of espresso powder allows it to blend seamlessly in chocolate frosting, sauce, and ganache, providing a richer and more complex flavor to your sweet treat.
What does coffee do to chocolate cake?
Coffee can bring out the best in chocolate, especially in a cake where it can intensify the luscious chocolate flavor. However, if you’re not a fan of coffee, you can easily substitute it with water. Alternatively, a teaspoon of espresso powder combined with 1 cup of water can be used as a replacement for 1 cup of coffee.
Do you need espresso powder for chocolate cake?
Looking to make your chocolate desserts more indulgent and chocolatey? Add a touch of espresso powder to your brownie batter or cake mix to enhance the rich chocolate flavor. The espresso powder’s deep and balanced notes elevate the taste of your treats without leaving a coffee aftertaste.
Bottom Line
In conclusion, the Chocolate Cake with Espresso Glaze Recipe is a perfect indulgence for every coffee and chocolate lover out there. With its rich, silky espresso glaze and deep chocolate flavor, it’s sure to satisfy your cravings and leave you feeling satisfied. From preparation to serving, this recipe is easy and straightforward to follow, making it a hit for special occasions or even an everyday treat.
So don’t be afraid to experiment with this recipe, whether by adding some walnuts or sour cream to create unique variations of your own. And remember, when baking this delicious cake, always make use of the freshest ingredients available to get the best possible results.
In summary, if you want to blow your guests away or bring some flair into your daily routine, Chocolate Cake with Espresso Glaze Recipe is just what you need! Don’t be hesitant to try it out and share this mouth-watering delight with those around you. Finally, I hope these recipe tips and insights give you the confidence you need to bake the best chocolate espresso cake that will mark a difference among your friends and family.
Chocolate Cake With Espresso Glaze Recipe
Ingredients
- 3 tablespoons unsalted butter
- 6 ounces bittersweet chocolate, chopped
- 6 large eggs, separated, at room temperature
- 1 cup granulated sugar
- 3 tablespoons instant espresso powder
- 1/4 teaspoon coarse salt
- 1 tablespoon vanilla extract
Glaze
- 3 ounces bittersweet chocolate, chopped
- 1 1/2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1/3 cup heavy cream
- 1/3 cup granulated sugar
- 1 tablespoon instant espresso powder
- 1/4 teaspoon coarse salt
Instructions
- Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
- With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
- In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
- Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.
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