Chocolate Espresso Cake
Dark rich chocolate cake with a subtle coffee flavor, full of semi sweet chips. Topped with a coffee flavored chocolate ganache and whipped cream with a hint of chocolate flavoring. Sinful.
Servings: 12 servings
Calories: 317kcal
Equipment
Ingredients
- For the Cake:
- 1 15.25 ounce Dark Chocolate Cake Mix
- 1 cup milk
- 1/3 cup vegetable oil
- 3 eggs
- 1/2 cup semi sweet chocolate roughly chopped
- 2 teaspoons coffee extract
- For the Ganache:
- 3/4 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 teaspoon coffee extract
- For the Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1 teaspoon instant coffee
- 2 Tablespoons powdered sugar
Instructions
- Preheat oven to 350 degrees and spray a bundt pan with non-stick cooking spray.
- In your mixer slowly combine all of the cake ingredients, EXCEPT the chocolate, for 30 seconds. Turn to medium speed and mix for 2 minutes.
- Fold in chocolate pieces.
- Pour into bundt pan.
- Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
- Invert cake on to a plate and let cool.
- To prepare ganache, melt chocolate with cream in a small saucepan on the stove over low heat, stirring almost constantly. When chocolate melts and becomes smooth it is done.
- Remove from heat and stir in extract.
- Chocolate will be glossy.
- Drizzle over the cake.
- To prepare whipped cream, in your mixer with your whisk attachment, pour all of the ingredients. Whip until stiff peaks form. Store in the fridge until ready to serve.
Nutrition
Serving: 1g | Calories: 317kcal | Carbohydrates: 17g | Protein: 4g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 58mg | Fiber: 1g | Sugar: 14g