Espresso Chocolate Cake

Name: Espresso Chocolate Cake
Total time: 1 h 25 min
Yield: 12 to 14 servings
Ingredients: 1 pound unsalted butter, plus extra for greasing the pan; Flour for dusting the pan; 12 ounces bittersweet chocolate; 4 ounces bitter (or unsweetened) chocolate; 1 bar (3 1/2 ounces) milk chocolate with cappuccino filling; 8 large eggs; 1 cup plus 2 tablespoons sugar; 2 tablespoons espresso powder dissolved in 1 cup boiling water

By Jonathan Reynolds

Updated June 11, 2024

Total Time: 1 hour 25 minutes, plus refrigeration
Rating: 4(25)
Comments: Read comments

Featured in: FOOD; The Fabulous Baker Boy

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Ingredients

Yield:12 to 14 servings

1pound unsalted butter, plus extra for greasing the pan
Flour for dusting the pan
12ounces bittersweet chocolate
4ounces bitter (or unsweetened) chocolate
1bar (3½ ounces) milk chocolate with cappuccino filling
8large eggs
1cup plus 2 tablespoons sugar
2tablespoons espresso powder dissolved in 1 cup boiling water

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan and line the bottom with parchment paper. Set the pan on a square of heavy-duty aluminum foil and bring the foil up around the sides of the pan. Set aside.
Step 2
Combine the butter and chocolates in a saucepan and melt over medium heat, whisking until smooth. Transfer to a heatproof measuring cup.
Step 3
In the bowl of an electric mixer with the paddle attachment, beat the eggs and sugar for 5 minutes at medium-high speed. With the mixer running, pour in the espresso and beat until blended, then the butter-chocolate mixture, beating until blended.
Step 4
Pour the batter into the prepared pan and bake for 55 minutes. (The cake will crack around the rim.) Remove from the oven and cool on a wire rack for about 20 minutes. Cover with plastic wrap or aluminum foil and refrigerate for at least 30 minutes (or up to a month).
Step 5
Twelve to 24 hours before serving, take the cake out of the refrigerator. Remove the sides of the pan, slide a metal spatula under the parchment paper and slide the cake onto a serving plate. Serve with whipped cream.