Chocolate Espresso Cake

This chocolate espresso cake with tiramisu filling and chocolate espresso ganache from @kitchen_bythesea is a tiramisu lover’s dream. Three layers of tender chocolate cake are layered in between each layer of chocolate cake tiramisu filling. Then the entire cake is coated in an espresso chocolate ganache making this the ultimate combination of chocolate and coffee.

Ingredients

For the Cake:

2 2/3 cups flour 320 g

3 cups sugar 600 g

1 1/8 cup cocoa 135 g

1 tablespoon baking soda 17 g

1.5 teaspoon baking powder 6 g

1.5 teaspoon salt 5 g

3 eggs

1 tablespoon vanilla extract 15 ml

1.5 cup buttermilk 350 ml

.75 cup oil canola or vegetable 175 ml

1.5 cup hot coffee 350 ml

For the Espresso Chocolate Ganache:

8 ounces dark chocolate 70% cocoa

6 tablespoons butter 85 g

2 teaspoons vanilla 10 ml

1 ¼ cup sugar 250 g

1 ¼ cup heavy cream 300 ml

2 tablespoons DeLallo Instant Espresso Coffee Powder 30 ml

Pinch of salt

For the Espresso Mascarpone Cream:

8 oz mascarpone

1 cup heavy cream 240 ml

¼ cup granulated sugar 50 g

¼ teaspoon salt

1 tablespoon vanilla bean

1 tablespoon DeLallo Instant Espresso Coffee Powder 30 ml

3 tablespoons freshly ground coffee grounds medium grind

Directions

Cake:

Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined.

Add the vanilla, eggs, buttermilk, and oil and stir until combined.

Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin.

Pour the batter into 3 greased and floured 9″ round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean.

Set aside to cool.

Espresso Chocolate Ganache:

Cut the butter into 6 pieces. The butter should be cold and each piece should be about 1 tablespoon. Set into a medium bowl.

Chop the chocolate into small pieces and add into the bowl with the butter along with the salt and vanilla. Set aside.

In a small saucepan over medium heat, heat cream and sugar until hot but just before boiling.

Once the cream is heated, mix in the espresso powder.

Pour the heated cream mixture over the chocolate, butter, salt, and vanilla. Let sit for 1 minute then mix until incorporated.

Set in the fridge, stirring every 15-20 minutes until cooled but not hard. The icing should be a spreadable consistency.

Espresso Cream:

In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.

Add the sugar, salt, vanilla bean paste, and espresso powder. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes. Do not over mix or the mixture will split. You want to just mix until soft peaks form.

Assembly:

Prepare the Layers: Level the tops of the cooled cakes with a serrated knife to create even layers.

Place the first cake layer on a serving plate or cake stand. Pipe a border around the edge so there is about ¼ inch thick border of chocolate ganache icing around the whole cake layer (this will keep in the mascarpone). This can be done with a ziploc filled with ganache that one of the corners has been snipped from.

Top with a generous layer of the mascarpone cream and repeat one more time. Top with the third cake layer.

Coat the entire cake in the remaining ganache icing.

Chocolate Espresso Cake

Ingredients

Directions

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