Chocolate Espresso Cake

 

This layer chocolate coffee flavoured cake is the ultimate treat for a chocoholic who loves coffee also. Just bring home a double espresso shot and save some. It cuts the sweetness and when stacking three rich chocolate sponges and lathering on some luxurious chocolate coffee buttercream and top with a sprinkling of grated chocolate and a finely smashed coffee bean shards.

Ingredients Needed;

For the cake:

150g cocoa powder

600ml boiling water

360g butter, softened

600g caster sugar

2tsp espresso coffee  

6 eggs, room temperature

360g self raising flour

2tsp baking powder

½tsp bicarbonate of soda

½tsp salt

For the buttercream:

250g butter, softened

500g icing sugar, sifted

200g dark chocolate plus extra

2tsp vanilla extract

2tbsp strong espresso coffee

Method

Preheat the oven to 180°C/350°F/

Lightly grease and flour the 8 inch round cake tins.

Combine the boiling water with the cocoa powder and stir until smooth. Leave to cool.

Sift the flour with the baking powder, baking soda and salt, set aside.

Cream the butter and sugar until light and fluffy.

Add the vanilla then the eggs one at a time, beating well between each addition.

Add all of the flour, gently mix until just combined. Fold in the cooled cocoa.

Divide the mixture into the prepared cake tins and bake for 35 mins or until a cocktail stick inserted into the centre of each cake comes out clean.

Loosen the edges with a knife to reduce cracking the cake as it cools and shrinks. Leave to cool for 20 mins then turn out onto a wire rack to cool completely.

For the buttercream:

Melt the chocolate over a bain marie.

Cream the butter until smooth, gradually add the icing sugar and continue to cream until light and fluffy.

Add the chocolate and beat until combined.

Finally add the vanilla and the milk, creaming until combined and the mixture is soft, add a little extra milk if you feel it is not a spreadable mixture.

Slice the tops off each cake and level.

 

 

 

 

Using a palette knife spread a coating of buttercream onto the top of the bottom two cake layers. Sandwich the three layers together.

Spread a coating of buttercream over the top of the cake, then coat the sides.

Garnish the top with grated chocolate and coffee flakes.