Description
This rich and moist chocolate espresso layer cake is perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour (fluffed, spooned and leveled)
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened Dutch-processed cocoa powder
- 2 tbsp instant espresso powder or instant coffee
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 large eggs (room temperature)
- 1 cup full fat sour cream (room temperature)
- 1 cup whole milk (room temperature)
- 1 cup vegetable oil
- 1 tbsp vanilla extract
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup vegetable shortening
- 2 1/2 cups powdered sugar
- 1 tsp meringue powder (optional)
- 1 1/2 tsp vanilla extract
- 1/3 cup cold heavy whipping cream
- 1 tsp light corn syrup
- 8 oz semi sweet or dark chocolate, chopped (or chocolate chips)
- 8 oz heavy whipping cream
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Prep two 9×13 inch baking pans by spraying them with non-stick baking spray. Line the pans with a sheet of parchment baking paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt.
- In a separate bowl, whisk together the eggs, sour cream, milk, oil and vanilla until well combined. Add the wet ingredients to the dry, and whisk just until combined.
- Divide the batter between the pans. Bake for about 22-25 minutes, until the center springs back when lightly touched, and a toothpick inserted in the center comes out clean.
- Set the pans on a cooling rack and cool completely before assembling the cake.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter with the shortening for one minute, until smooth.
- With the mixer on low, add the powdered sugar by spoonfuls and the meringue powder, mixing until combined. Add the vanilla and the heavy whipping cream.
- Whip the buttercream on medium-high speed for 4-5 minutes, until light and fluffy. Turn the speed down to low and mix for one more minute.
- Remove 1/3 cup of the buttercream to another bowl, and set it aside for the curly icing on top. Stir in the corn syrup.
- To make the ganache, finely chop the chocolate and place it in a bowl. In a saucepan, heat the cream over medium heat until hot.
- Pour the hot cream over the chocolate, let sit for 3 minutes, then stir until smooth.
- Let the ganache cool at room temperature for five minutes until thickened slightly.
- Assemble the cake by spreading the buttercream over one cake layer, then inverting the second layer on top.
- If needed, trim any uneven edges. Pour 1/3 of the ganache on top and spread it smoothly.
- Repeat with the remaining ganache until the cake is covered.
- Fit a piping bag with a small round tip and fill with reserved buttercream. Pipe icing in curly rows across the cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- This cake can be made a day in advance and stored in the refrigerator.
- For decoration, use chocolate shavings or cocoa powder on top of the ganache.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg