Chocolate Espresso Drip Cake
Indulge in the rich flavors of our Chocolate Espresso Drip Cake, featuring layers of moist chocolate cake infused with espresso, complemented by a silky chocolate ganache drip. Perfect for coffee lovers and chocolate enthusiasts alike, this cake is a delightful treat for any occasion.
Ingredients
- 2 cups All-purpose flour
- 1 3/4 cups Granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons Baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large Eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed espresso
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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Step 2:
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Step 3:
In another bowl, whisk together the eggs, milk, oil, vanilla extract, and hot espresso until well combined.
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Step 4:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
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Step 5:
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Step 6:
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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Step 7:
In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth.
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Step 8:
Place one cake layer on a serving plate, spread a layer of ganache on top, then add the second layer. Pour the remaining ganache over the top, allowing it to drip down the sides.
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Step 9:
Slice the cake and serve it to your guests. Enjoy the rich flavors of chocolate and espresso!