Moist Chocolate Espresso Cake

A dense, fudgy cake infused with espresso and dark chocolate, finished with a glossy chocolate glaze.

Cuisine: American

Category: Desserts

Prep: 25 minutes. Cook: 35 minutes.

Serves 10.

Ingredients

• 6 oz, chopped dark chocolate
• 1/2 cup, softened unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 2 tsp espresso powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup heavy cream

Instructions

1. Step 1: Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. Step 2: Melt 6 oz chopped dark chocolate and 1/2 cup softened butter in a double boiler over simmering water, stirring until smooth. Remove from heat and cool for 5 minutes.
3. Step 3: Beat 1 cup granulated sugar and 2 large eggs in a bowl with an electric mixer until pale and thick, about 3 minutes. Gradually add the melted chocolate mixture, mixing until combined.
4. Step 4: Sift together 1 cup all-purpose flour, 1/2 cup cocoa powder, 2 tsp espresso powder, 1 tsp baking powder, and 1/4 tsp salt. Fold into the chocolate mixture in 3 additions, mixing until just combined.
5. Step 5: Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted comes out with moist crumbs.
6. Step 6: Cool in the pan for 15 minutes, then transfer to a wire rack. While warm, drizzle with 1/4 cup heavy cream melted into a glossy glaze, and let set for 1 hour before slicing.