Double Chocolate Espresso Cake

I love chocolate, however I usually have a distaste for chocolate cake as I find they never have much flavour and are usually dry. The weird part? If I’m at a party, and there is a chocolate cake, I always end up taking a piece, hoping, just hoping it will be better than the last…

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When my friend asked if I could make her retirement cakes, she specifically requested one be chocolate. I requested recipes from colleagues and searched my baking cookbooks high and low. I settled on a recipe from a colleague that she had made before for someones birthday in the office. I knew it was going to be good.

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However, when I started to look at the recipe, it seemed that it would be time consuming as the cake is cut into three and then you bake the top layer again to make into crunchies to top the final cake. Problem was, I had to make two of them plus the lemon chiffon cake.

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Then I came across this bad boy – Double chocolate espresso cake. It came out moist and fudgey. Perfect chocolate cake with a delicious espresso icing.

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Confession on the espresso icing…I had a little left over and put it into a tupperware in the fridge. When I got home from work, a little spoonful of the icing made my day 🙂

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As well, we grilled up some peaches and mangoes on the BBQ and added a little dollop of the espresso icing, so tasty!

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For melting of the chocolate for the icing, it’s so hard not to want to leave a little left in the bowl, so you can do a uh… quality test… yes quality test the chocolate. *ahem*

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If at any point the icing becomes too soft, you can place the icing and cake into the fridge to firm up. You don’t want to use the icing too soft as when you place another layer of cake on top, it will come out the sides and won’t stay in place.

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Double Chocolate Espresso Cake

Prep time: 1 hour     Cook time: 40 minutes     Cool time: 1 hour

Ingredients:

CHOCOLATE CAKE x2

2 cups flour

3/4 cup cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3/4 cuproom temperature unsalted butter

3/4 cup sugar

3/4 cup lightly packed brown sugar

2 eggs

2 tsp vanilla

1 1/2 cups buttermilk

ESPRESSO ICING

(Enough to cover the two 10″ rounds)

2 cups unsalted butter, at room temperature

2 x 225-g pkg unsweetened chocolate, chopped and melted

2 tbsp vanilla

1/2 tsp salt

6 cups icing sugar, sifted

1/2 cup milk

1/2 cup espresso or strong coffee

Directions:

CAKE

Heat oven to 350°F. Butter two 10″ round baking pans and cover bottom with a round of parchment. You will need to make the cake recipe twice in order to get 2 perfect 10″ rounds.

With a metal sieve, sift flour, cocoa, baking soda, baking powder and salt into a medium bowl.

With a stand mixer, cream butter with sugars about 3 minutes. Add eggs, 1 at a time. Mix in vanilla. Reduce speed and beat in one-third of flour mixture, then add half the buttermilk. Repeat additions, ending with flour mixture. Once everything has some together, pour into the pan and level out.

Bake for 45 minutes or until a toothpick inserted into the middle comes out clean. Cool in pans on a rack until cool to the touch, then turn out onto rack. Remove parchment. Cool completely, about 30 minutes if not longer to ensure icing doesn’t melt.

ICING

In a double boiler, melt chocolate and let cool.

In the stand mixer, beat butter in a large bowl until creamy, about 1 min.

Add melted chocolate, vanilla, and salt until incorporated.

Add 1 cup of icing sugar at a time alternating with milk and espresso/coffee. Beat on medium-high, until smooth about 2 minutes.

When cakes are cool, slice them in half horizontally. Set 1 layer on a cake board on a cake turntable, cut-side down. Lay strips of parchment under edges of cake to protect the board. Spread cake with a cup of icing, right to edge. Top with another cake layer, cut-side down.

Repeat icing and layering with remaining cake layers. Then spread icing on top and around sides of cake, smoothing surface. Refrigerate until icing is firm, about 1 hour, overnight is best. Remove parchment strips before serving.

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{Recipe adapted from Chatelaine}

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3 thoughts on “Double Chocolate Espresso Cake

  1. Pingback: Orange, Icewine, Chocolate Layer Cake | Bake and Be Merry

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