Description
A decadent cake blending rich dark chocolate with the invigorating kick of espresso, perfect for any gathering.
Ingredients
Scale
- 8 oz dark chocolate (at least 70% cocoa)
- 1 tablespoon espresso powder
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 3/4 cups all-purpose flour
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease two 9-inch round cake pans and line with parchment paper.
- In a heatproof bowl, melt the dark chocolate and stir in the espresso powder. Allow it to cool slightly.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- In a mixing bowl, cream the butter and sugars together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Blend in the melted chocolate mixture.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Evenly divide the batter between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
Serve with whipped cream or vanilla ice cream. Decorate with ganache for added richness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: chocolate cake, espresso dessert, midnight cake