Espresso Chocolate Cake
Updated June 11, 2024
- Total Time
- 1 hour 25 minutes, plus refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
Nutritional analysis per serving (14 servings)
546 calories; 43 grams fat; 26 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 33 grams sugars; 7 grams protein; 55 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes