moist chocolate cake recipe

moist chocolate cake recipe


Don’t you just love desserts that you can make any time of the year? I know, unique desserts are fun to make and fun to eat. But sometimes I feel like I just need a tested cake recipe, that is easy to make and that always works. Do you know what I mean? This espresso cake is perfect for Christmas and celebrations, and it’s also great for any other day of the year. Days when you are expecting friends over just to chat and hang out. It never gets boring and the recipe works every time. The sponge cake is soft and fluffy, and the espresso buttercream is creamy, rich and intensely coffee-flavored. Serve it with a cup of your favorite hot beverage and enjoy.







moist chocolate cake recipe
This Simple Espresso Cake is perfect for any day of the year. Make it when you are expecting guests or when you are celebrating a special occasion with your friends and family. It is easy to make and it has an intense coffee flavor - so good.



perfect for celebrations, gatherings, birthdays or holidays
soft and fluffy coffee sponge cake
rich, creamy, and smooth espresso buttercream, made for true coffee lovers
sprinkled with hazelnut crocant for some crunchiness
you can easily transport it in your car so it makes a great gift
a simple recipe to master
optionally cut it in half and fill with espresso buttercream in the middle to create a layered cake

moist chocolate cake recipe

HOW TO STORE AND MAKE THIS ESPRESSO CAKE AHEAD

Store any espresso cake leftovers in an airtight container, at room temperature, for up to 3 days.

Make espresso buttercream up to 3 days ahead. Keep it chilled in the fridge. Before using it in a cake, place it to room temperature for at least 2 hours and mix well with an electric mixer. You can freeze the buttercream as well. Store it in the freezer for up to 3 months. Defrost by placing it to room temperature for a couple of hours, then mix and use.


The coffee sponge cake can be easily frozen too. When the sponge cake is baked and cold, wrap it in cling film. Place in a freezer bag and place it in the freezer for up to 3 months. Defrost by placing it to room temperature for a couple of hours.

moist chocolate cake recipe



INGREDIENTS



SPONGE CAKE

4 eggs
160 g sugar (3/4 cup)
1 tsp salt
1 tsp vanilla essence
60 ml espresso coffee, freshly brewed and warm (1/4 cup)
2 tbsp melted butter
125 g all-purpose flour
4 tbsp unsweetened cacao powder
1 tsp baking powder

ESPRESSO BUTTERCREAM

3 egg whites
140 g sugar (3/4 cup)
200 g cold butter (2 sticks - 2 tbsp)
3 tbsp cold espresso coffee, freshly brewed

METHOD

BEAT THE INGREDIENTS

Place a large pot filled with 200 ml or 1 cup of water over medium-low heat. Place a large heatproof bowl over the pot. Add eggs, sugar, salt, and vanilla essence to the bowl. Using an electric mixer, beat the mixture for about 5 - 8 minutes or until tripled in size and pale.

TIP

It is very important to beat the mixture for long enough. The temperature of the egg mixture should be warm and reach about 45 - 50 °C or 110 - 120 °F.



SPONGE CAKE

Remove the egg mixture from the heat. While mixing with an electric mixer, start adding warm, freshly brewed espresso coffee and melted butter. Mix to combine, then add flour, unsweetened cacao powder, and baking powder. Mix until combined, then gently stir everything using a spatula.

BAKE THE SPONGE CAKE

Grease a 20 cm / 8-inch springform cake pan. Brush with butter generously on the entire inside of the pan. Cut a piece of baking paper to fit the bottom of the pan and place it on the bottom of your greased cake pan. Pour the cake mixture into your prepared cake pan. Place in the preheated oven. Bake for 45 - 50 minutes at 170 °C / 340 °F.

SWISS MERINGUE ESPRESSO BUTTERCREAM

Place a large pot filled with 200 ml or 1 cup of water over medium-low heat. Place a large heatproof bowl over the pot. Add egg whites and sugar to a bowl. While regularly whisking with a whisk, cook the mixture until it will be hot on touch and it reaches 55 - 60 °C or 130 - 140 °F. It will take approx. 10 - 12 minutes. Remove the egg whites from the heat and mix into a thick meringue. Mix with an electric mixer for approx. 10 minutes. The meringue will start to cool. When it reaches room temperature, start adding cold butter cubes while constantly mixing with an electric mixer. Only add the next cube of butter once the previous one has been completely incorporated. Now add the cold espresso coffee. Mix until the mixture becomes smooth and creamy. The mixture will separate while mixing, but do not stop mixing. Continue mixing at the highest speed until creamy and smooth.


TIP

If the butter melts completely when you add it to the meringue, then the meringue is still too hot. You first need to cool it, only then start adding the rest of the butter.
You can prepare the espresso buttercream for up to 3 days in advance. Keep it chilled in the fridge. Bring to room temperature 2 hours before using it. Mix well with an electric mixer.
If the buttercream is too runny, place it in the fridge for 20 - 30 minutes. Then mix again with your electric mixer. The buttercream will separate but do not worry, continue mixing until creamy and smooth.

SERVE

Turn the baked sponge cake upside-down on a wire rack to cool completely. The cake will flatten. When the sponge cake is cold, spread the espresso buttercream on top. Optionally sprinkle with hazelnut crocant. Slice and serve.

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