Rich chocolate cake with bold espresso flavor top with ganache or a dusting of sugar for pure indulgence!
Total Time
45 mins
Ratings
4.7 from 12 votes
Difficulty:
Beginner
Servings:
4
Dietary:
Vegan
Description
This decadent chocolate cake gets a boost from bold espresso powder, intensifying its rich flavor. Top with your favorite frosting or ganache for extra indulgence, or keep it simple with a dusting of powdered sugar for a perfectly balanced finish.
Ingredients
For the chocolate crème
300g chocolate drops
180g whole eggs
7g caster sugar
225g whole milk
225g double/heavy cream
pinch of sea salt
50g toasted hazelnuts
For the Chocolate Sponge
145g egg yolks
135g caster sugar
270g egg whites
90g vegetable oil
65g whole milk
80g all purpose flour
45g cocoa powder
For the chocolate espresso sauce
150g chocolate drops
100g heavy cream
50g espresso
25g caster sugar
pinch of salt
Instructions
For the chocolate crème
1
Heat the Wet IngredientsPlace the chocolate in a large mixing bowl. Set a sieve over the top and set aside. In a medium saucepan, combine the eggs, sugar, cream, and milk.
Cook over medium-low heat, whisking constantly, until the mixture reaches 80°C. Keep the whisk moving to avoid curdling.
2
Combine with ChocolateImmediately remove the saucepan from the heat and pour the mixture through the sieve over the chocolate.
Let it sit for 2 minutes to allow the chocolate to melt, then whisk or blend until smooth.
3
Add pinch of sea saltAdd a generous pinch of sea salt flakes and whisk through. This enhances the flavor.
4
Cool and SetCover the surface of the mixture with cling film to prevent a skin from forming.
Let it cool until slightly set but still soft enough to spread onto sponge cake layers.
For the Chocolate Sponge
5
Prepare the TrayPreheat the oven to 180°C. Grease and line a baking tray with parchment or use a greased silicon sponge roll mat.
6
Whisk Egg YolksWhisk egg yolks and sugar until pale, thick, and ribbon-like. Set aside.
7
Make the MeringueBeat egg whites and sugar to medium-stiff peaks. Fold gently into the yolk mixture.
8
Incorporate Dry IngredientsSift in the flour and cocoa powder, then gently whisk until fully combined.
9
Add Oil and MilkMix in the vegetable oil and milk, ensuring they’re fully incorporated to avoid sinking.
10
Spread the Batter:Pour half the batter onto the tray and spread evenly with a spatula, using a ruler if needed for precision.
11
Bake and Cool:Bake the sponge for 12 minutes. Cool on a rack before cutting into layers.
12
Layer with Chocolate crèmeSpread 0.5 cm of the crème between cake layers, filling sides as needed.
13
Decorate the Top:Decorate the top of the cake with a thicker layer of cream. We used a spoon to give it that homey chocolate cake look. It's all about the layers so don't stress yourself about the looks when you cut through you'll see the chocolatey goodness.
For the Chocolate espresso Sauce
14
Prepare the SauceAdd all ingredients to a pan and mix on low heat until a smooth, creamy mixture forms.
15
Layer the CakeSlice the cake into even, beautiful layers to prepare for serving.
16
Pour and ServeDrizzle the warm sauce generously over the cake layers.
17
Garnish and EnjoySprinkle with sea salt flakes and crushed hazelnuts. Share and savor with friends and family!
