Chocolate Espresso Layer Cake with Whipped Ganache

This Chocolate Espresso Layer Cake is a sophisticated and indulgent dessert that brings together the rich flavors of chocolate and coffee in a decadent way. Each layer is infused with espresso, creating a perfect balance of bitterness and sweetness, while the whipped chocolate ganache filling adds an extra layer of smoothness. Topped with espresso buttercream frosting and adorned with chocolate curls and espresso beans, this cake is a true showstopper, ideal for any celebration or special occasion. If you love coffee and chocolate, this cake is the ultimate treat for you!

Calories: Approximately 450 calories per slice (based on 12 servings).

Best for: A perfect dessert for coffee lovers and chocolate enthusiasts. Ideal for special events, birthdays, or any occasion where you want to serve an impressive, flavorful cake.

Ingredients:

For the Chocolate Espresso Cake Layers:

• 2 cups (250g) all-purpose flour

• 3/4 cup (75g) cocoa powder

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup (200g) sugar

• 1/2 cup (100g) brown sugar

• 1 cup (240ml) hot espresso or strong coffee

• 1/2 cup (120ml) buttermilk

• 1/2 cup (120ml) vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

For the Whipped Chocolate Ganache Filling:

• 8 oz (225g) dark chocolate, chopped

• 1 cup (240ml) heavy cream

• 1 tbsp unsalted butter

• 1 tsp vanilla extract

For the Espresso Buttercream Frosting:

• 1 cup (225g) unsalted butter, softened

• 3 cups (375g) powdered sugar

• 1 tbsp cocoa powder

• 1 tbsp instant espresso powder

• 2 tbsp heavy cream

• 1 tsp vanilla extract

For Decoration:

• Chocolate curls

• Espresso beans

• Cocoa powder for dusting

Instructions:

Chocolate Espresso Cake Layers:

1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

3. Combine Wet Ingredients: In another bowl, whisk together the sugar, brown sugar, hot espresso (or strong coffee), buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.

5. Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Whipped Chocolate Ganache Filling:

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

2. Make the Ganache: Remove the cream from the heat and pour it over the chopped dark chocolate. Let it sit for 2-3 minutes, then stir until the chocolate is completely melted and smooth.

3. Whisk in Butter and Vanilla: Stir in the butter and vanilla extract until the ganache is silky smooth. Let it cool to room temperature before whipping it with an electric mixer for 2-3 minutes until light and fluffy.

Espresso Buttercream Frosting:

1. Beat the Butter: In a mixing bowl, beat the softened butter until smooth and creamy.

2. Add Powdered Sugar and Cocoa Powder: Gradually add the powdered sugar and cocoa powder, mixing well after each addition.

3. Incorporate Espresso Powder and Cream: Dissolve the instant espresso powder in the heavy cream and add it to the frosting, along with the vanilla extract. Beat until the frosting is smooth and fluffy.

Assemble the Cake:

1. Layer the Cake: Place one of the cooled chocolate espresso cake layers on a serving plate. Spread a generous layer of whipped chocolate ganache filling over the first cake layer.

2. Add the Second Cake Layer: Place the second cake layer on top of the ganache, pressing down gently.

3. Frost the Cake: Spread the espresso buttercream frosting evenly over the top and sides of the cake.

4. Decorate: Garnish the cake with chocolate curls, espresso beans, and a light dusting of cocoa powder for an elegant finish.

Chill and Serve:

• Let the cake set in the refrigerator for about 30 minutes to firm up the frosting and ganache before slicing and serving.

Energy-Saving Tip:

This cake involves both baking and stovetop heating, so be sure to use energy-efficient appliances like a convection oven and smaller pots to reduce energy consumption while preparing the cake.

Who would benefit from this dish:

This Chocolate Espresso Layer Cake is perfect for those who love the rich, deep flavors of coffee and chocolate. It’s ideal for coffee lovers, chocolate enthusiasts, and anyone who enjoys a sophisticated, flavorful dessert. It’s also a fantastic cake for special occasions like birthdays, anniversaries, or gatherings where you want to impress your guests with something both delicious and beautiful.

Who should avoid this dish:

Due to its high sugar, butter, and cream content, this cake is quite rich and may not be suitable for those on a low-sugar or low-fat diet. Additionally, people with caffeine sensitivities should be cautious with the espresso and coffee used in the cake layers and buttercream. If you have a dairy intolerance, you can try substituting the butter and cream with dairy-free alternatives.

Indulge in the rich flavors of chocolate and espresso with this decadent layer cake—perfect for a celebration or as an everyday treat to enjoy with a cup of coffee!