Chocolate Espresso Cake Recipe. Topping this chocolate espresso cake with raspberries is the perfect presentation.
Recipe Courtesy of Cooking.com.
Nutrition Facts
12 servings
Facts per Serving
Calories: 506 Fat, Total: 31g Carbohydrates, Total: 55g
Cholesterol: 161mg Sodium: 100mg Protein: 6g
Fiber: 0g % Cal. from Fat: 55% % Cal. from Carbs: 43%
Cooking.com Tip: Use a nonstick cake pan to keep the cake from sticking to the bottom of the pan. A Gold Standard Nonstick Cake Pan will let you turn out your cake without leaving any cake in the pan.
Ingredients
- FOR THE CAKE: 9 ounces chopped bittersweet chocolate
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons dark rum
- 1 tablespoon instant espresso powder
- 1 1/2 cups sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour
- FOR THE GLAZE: 1 tablespoon dark rum
- 1 teaspoon instant espresso powder
- 1/2 cup whipping cream
- 1 tablespoon unsalted butter
- 6 ounces chopped bittersweet chocolate
- 2 tablespoons corn syrup
Preparation
- 1 FOR CAKE: Preheat oven to 350ºF.
- 2 Butter and flour 9-inch diameter nonstick cake pan. Melt chocolate and butter in heavy medium saucepan over low heat, strirring constantly until smooth. (Do not burn.) Stir rum and espresso powder in large bowl until espresso dissolves. Whisk sugar and eggs into espresso mixture to blend. Whisk in vanilla and salt. Stir in warm melted chocolate mixture, then flour.
- 3 Transfer batter to prepared pan. Bake until cake just puffs in center, about 45 minutes. Cool in pan on rack, 15 minutes. Cake will deflate as it cools; guide edges into pan as it cools. Run small sharp knife around edges of cake. Turn cake out onto rack and cool completely.
- 4 FOR GLAZE: Stir rum and espresso powder in small bowl until espresso dissolves. Bring cream and butter to boil in heavy small saucepan. Remove from heat, add chocolate and stir until smooth. Stir in rum mixture and corn syrup. Let glaze stand at room temperature until no longer hot, but still liquid.
- 5 Place cake on 8-inch cardboard cake round. Set cake on rack over baking pan. Gradually pour glaze over cake, covering completely. Chill until glaze is set. Cake can be made 2 days ahead. Keep cake refrigerated.
