Chocolate Fudge Espresso Cake

Prep Time: 60 mins | Cook Time: 40 mins | Course: Dessert | Serves: 10 

Fudgy dark chocolate espresso cake layered with chocolate espresso buttercream and espresso ganache. Inspired by Marcel Desaulniers in his cookbook Death by Chocolate. 

2 cups brown sugar

½ cup butter, softened + 2 Tbsp for pans

4 eggs

1 Tbsp vanilla 

4 oz unsweetened chocolate, melted

2 cups cake flour + 2 tsp for pans

2 tsp baking soda

½ tsp salt

1 cup sour cream

1 cup hot water

1 Tbsp espresso powder

Espresso Ganache:

1 cup heavy cream

8 oz dark chocolate chips

2 Tbsp butter

1 Tbsp espresso powder

Chocolate Espresso Buttercream:

10 oz dark chocolate chips

5 egg whites 

1 cup sugar 

1 Tbsp espresso powder 

2 cups butter, softened 

Preheat the oven to 350°. Butter 2 9” cake pans and sprinkle with a teaspoon of flour each, set them to one side. In a microwave-safe bowl melt the chocolate for one and a half minutes and stir until smooth, set to one side to cool a little bit. In a stand mixer, cream the brown sugar, and butter for a couple of minutes until light and airy. Add the eggs, and vanilla and mix for 1 minute. Stir in the melted and somewhat cooled chocolate. In a small bowl, whisk the flour, baking soda, and salt. Pour flour mix over the batter.  Measure the water, stirring in the espresso powder, and sour cream. Mix and pour into the batter. Stir flour and sour cream mix into the batter until incorporated and there are no more streaks from the dry ingredients. Take care not to over mix, which can cause the texture to be tough. scrape into the prepared pans, spreading evenly, and bake for 35-40 minutes or until done, a toothpick inserted in the middle should come out batter-free. My favorite way to check for doneness is with an insta-thermometer, it should read a minimum of 200*. Meanwhile, make the espresso ganache.

In a microwave-safe bowl, microwave the heavy cream for two minutes. Remove it from the microwave and add the chocolate, butter, and espresso powder. Mix until smooth and set to one side to cool while you make the buttercream.

Microwave chocolate for one and a half minutes, then stir in the espresso powder, until smooth. Set to one side to cool a little bit. In a small, saucepan bring 1 inch of water to a boil over medium-low heat. Add egg whites, and sugar into a metal mixing bowl and place on top of the saucepan as a double boiler. Whisk the eggs, and sugar together over medium heat until they are warm to the touch and the sugar has melted. Affix the mixing bowl to the stand mixer and whip egg whites to stiff peaks with a whisk attachment. Add the softened butter to the egg whites, 1 tablespoon at a time while mixing on a low setting. Lastly, scrape in the melted and somewhat cooled chocolate. Mix until the buttercream is completely blended.

Remove the cooled cake from their pans. Place one layer on a cake stand or serving platter. With a large piping tip in a decorating bag, pipe buttercream around the edge. Fill evenly, with the espresso ganache. Top with the second cake layer and spread a thin layer of buttercream on the top and sides of the cake. Chill in the refrigerator for at least 30 minutes. Spread with another layer of buttercream. Pipe the buttercream around the edge. Then you can fill in the middle with ganache; or pipe a round of ganache, alternating rounds of buttercream and ganache, as desired.