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–+ servings

Espresso Fudge Cake

This rich chocolate cake pairs deep espresso flavor with a silky whipped ganache. Every slice is moist, decadent, and perfect for coffee lovers.
Espresso Fudge Cake
Prep Time 40 minutes
Cook Time 33 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 605 kcal
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Equipment

  • 8-inch round cake pans
  • electric mixer

Ingredients  

For the Cake

  • 1 3/4 cups All-Purpose Flour
  • 1 3/4 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 tbsp Instant Espresso Powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 2 Large Eggs
  • 1 cup Buttermilk
  • 1/2 cup Vegetable Oil
  • 2 tsp Pure Vanilla Extract
  • 1 cup Hot Strong Coffee

For the Whipped Ganache

  • 16 oz Semisweet Chocolate, Chopped
  • 2 cups Heavy Cream
  • 2 tsp Instant Espresso Powder
  • 1/4 tsp Fine Sea Salt

For the Finish

  • 2 oz Dark Chocolate, Shaved
  • 1 tsp Unsweetened Cocoa Powder

Instructions 

  1. Place the semisweet chocolate, espresso powder and salt in a bowl. Heat the heavy cream until steaming, pour it over the chocolate and let it stand for 3 minutes before stirring until smooth. Refrigerate for 2 to 3 hours, until thick but not solid.
  2. Heat the oven to 350 F. Grease and line two 8-inch round cake pans, then whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt.
  3. Whisk the eggs, buttermilk, oil and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients, then gradually whisk in the hot coffee until smooth. The batter will be thin.
  4. Divide the batter between the pans and bake for 28 to 33 minutes, until the centers spring back and a tester has a few moist crumbs. Cool in the pans for 15 minutes, then turn out and cool completely.
  5. Beat the chilled ganache on medium speed just until it becomes lighter in color and holds firm, spreadable peaks. Stop beating as soon as it is fluffy to prevent a grainy texture.
  6. Spread whipped ganache over one cake layer, add the second layer and cover the top and sides with the remaining ganache.
  7. Finish the cake with shaved dark chocolate and a light dusting of cocoa powder. Let it stand at room temperature for 20 minutes before serving.

Nutrition

Serving: 1servingCalories: 605kcalCarbohydrates: 68gProtein: 9gFat: 33g
Keyword chocolate coffee cake, espresso fudge cake, mocha layer cake, whipped ganache cake

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