Chocolate Espresso Cake
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Sugar & Dark brown sugar
Baking powder & soda
Mini semi-sweet chocolate chips
Chocolate Ganache Frosting
Chocolate-covered espresso beans
Why You'll Love This Recipe
This decadent chocolate espresso cake recipe defines rich indulgence! Moist cake topped with a smooth, drippy ganache for good measure. It's perfect treat to share on Father's Day!
Generously spray three 8- or 9-inch round cake pans (or you can do this with one cake pan, baking one at a time) with cooking spray.
Using a stand mixer with the paddle attachment, combine the butter and sugars and beat 2 minutes. Add the eggs and vanilla and beat on medium-low for 30 seconds.
In a bowl, combine the dry ingredients, mix well. Gradually add to the mixture and beat until just combined. Divide the cake batter between the prepared cake pans and bake 25-35 minutes.
Let cool in pan for 10 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
Place 1 cooled cake of serving plate. Spread Chocolate Ganache Frosting over the top in an even thin layer. Top with another cake and layer of frosting. Top with the remaining cake.
Using an offset spatula apply the remaining frosting to the top and sides of the cake in a smooth, even layer. Refrigerate while you prepare the ganache.
Pour the ganache over the top of the cake, allowing it to drip over the edges. Decorate cake with chocolate-covered espresso beans. Refrigerate cake until ready to cut and serve!
Allowing ganache to cool in the fridge will make it thicker (much like the frosting), but it also causes it to lose its “drippy” quality that ganache is known for.
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