Description
Chocolate and coffee are a match made in dessert heaven.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup sour cream (or Greek yogurt)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed espresso (or strong coffee)
For the Espresso Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped (or chocolate chips)
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or two 8-inch pans for a layer cake).
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add the eggs, sour cream, vegetable oil, and vanilla extract. Mix until just combined.
Slowly pour in the hot brewed espresso, whisking as you go. The batter will be thin—this is exactly what you want! It leads to an ultra-moist cake.
Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from heat.
Add the chopped dark chocolate and espresso powder to the hot cream. Let sit for 2–3 minutes, then stir until smooth and glossy.
Add the vanilla extract and stir. Let the ganache cool slightly until it thickens enough to pour but is still silky smooth.
Slowly pour the warm ganache over the cooled cake, letting it drip down the sides for that bakery-style look.
Let the ganache set for about 15 minutes before slicing. Enjoy!