ESPRESSO CHOCOLATE CAKE WITH GANACHE FROSTING

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Espresso Chocolate Cake with Ganache Frosting image

How to make Espresso Chocolate Cake with Ganache Frosting

Provided by @MakeItYours

Number Of Ingredients 22

Ingredients
Cake:
2 cups sugar
1 3/4 cups all-purpose flour
1 cup strongly brewed coffee
1/2 cup unsweetened cocoa powder, plus extra for dusting
1/2 cup vegetable oil
1/2 cup plain Greek yogurt
2 eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon kosher salt
cooking spray or shortening
Ganache:
1 pound semisweet chocolate, chopped
1 cup heavy cream
1/4 cup sugar
1 stick unsalted butter, room temperature
2 teaspoons instant espresso granules
1 teaspoon vanilla extract
1 pinch sea salt
1/2 cup sliced almonds, lightly toasted

Steps:

  • Preheat oven to 350º F and coat two springform pans with cooking spray or shortening.
  • Line with parchment paper and re-coat with cooking spray, then dust with cocoa powder and shake out excess.
  • In a medium bowl, combine sugar, flour, cocoa powder, baking soda and salt and toss together until thoroughly mixed. Set aside.
  • Beat together coffee, eggs, oil, Greek yogurt and vanilla extract until smooth.
  • In small batches, add dry ingredients to coffee mixture, whisking continuously to make sure there are no lumps. Mix until just combined.
  • Divide batter evenly between both cake pans, place in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
  • Remove from oven and let cool 40 minutes. Gently remove from pans.
  • To make the ganache: combine heavy cream, butter, sugar and sea salt in a medium saucepan over low heat.
  • Stir constantly until butter is melted, then take pan off heat and whisk in chocolate and espresso granules.
  • Mix in vanilla extract until ganache is smooth and set aside to cool to room temperature.
  • Once cakes are cooled, use a serrated knife to evenly trim off the risen tops.
  • With a rubber spatula, spread 1/2-3/4 cup ganache onto the bottom cake.
  • Place second cake carefully on top and pour remaining ganache over the top, letting it drizzle down the sides.
  • Take your almonds and sprinkle them around the outer edge of the cake.

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