Chocolate and Espresso Cake
This chocolate cake is delicious for chocolate lovers, and the frosting is delightful and made with espresso.
Reviewed by Editorial Team of Kiwilimón
4.8
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Ingredients
10
Servings
  • 3 cups flour, sifted 3 cups flour, sifted
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons salt 1/2 teaspoons salt
  • 1 cup water, boiling 1 cup water, boiling
  • 3/4 cups cocoa powder
  • 3/4 cups water 3/4 cups water
  • 1/2 cups plain yogurt
  • 1 tablespoon vanilla essence 1 tablespoon vanilla essence
  • 180 grams butter, soft 180 grams butter, soft
  • 2 2/3 cups sugar 2 2/3 cups sugar
  • 3 eggs 3 eggs
  • 600 grams bittersweet chocolate, in pieces (b) 600 grams bittersweet chocolate, in pieces (b)
  • 90 grams butter, (b) 90 grams butter, (b)
  • 4 1/2 teaspoons espresso powder, (b)
  • 1 pinch salt, (b) 1 pinch salt, (b)
  • 1 cup whipping cream, (b) 1 cup whipping cream, (b)
  • 1 1/2 teaspoons vanilla essence, (b) 1 1/2 teaspoons vanilla essence, (b)
Preparation
2h 30 mins
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  • The ingredients with a (b) are for the frosting. Preheat the oven to 350ºF. Grease 3 round 9-inch diameter pans and place a greased circle of parchment paper at the bottom. To make the cake, mix flour, baking soda, salt, and sift. Separately, add hot water over the cocoa and stir. Let cool in the refrigerator. Mix cold water with yogurt and vanilla.
  • Using a mixer, beat butter and sugar for 6 minutes. Add the eggs one at a time and beat for 3 minutes. Add one-third of the flour mixture, beat, then half of the cocoa mixture. Then add half of the flour and then the rest of the cocoa, finishing with the flour. Mix well and divide into the 3 pans, leveling them properly.
  • Bake for 30 to 35 minutes. Remove from the oven and let cool on a rack for 5 minutes, then turn them out and remove the paper. Allow to cool completely before decorating.
  • To prepare the frosting: Place the chopped chocolate, espresso, butter, and salt in a bowl. In a separate saucepan, heat the cream until it boils and pour it over the chocolate, stirring until it melts and forms a smooth mixture, then add vanilla. Refrigerate for 2 hours until it is quite firm.
  • When you are ready to decorate the cake, beat the chocolate mixture with a handheld mixer; at first, it will seem very thick until the color lightens, and the consistency becomes spreadable and holds its shape. Decorate the cake immediately with a spatula, adding some frosting between each layer, decorating the sides and the top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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