Chocolate Expresso Cake with Caramel-Chocolate Ganache Buttercream Frosting
Dolester Miles, Highlands Bar & Grill, Bottega, Chez Fonfon
- 11/2 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 tsp. espresso powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/2 cup almond flour
- 3 large eggs
- 1⅔ cup firmly packed light brown sugar
- 2 tsp. vanilla extract
- 1 cup Duke’s Mayonnaise
- 1 lb. high-quality dark chocolate
- 11/2 cups heavy cream
- 1/4 tsp. salt
- 1 cup sugar
- 2 Tbsp. glucose or corn syrup
- 2 cups (4 sticks) unsalted butter, softened
Chocolate Espresso Cake
1/2 cup espresso or strong coffee, divided (used during assembly) Caramel-Chocolate Ganache Buttercream Frosting
- Chocolate Espresso Cake
- Preheat the oven to 325°F. Line two 9-inch cake pans with parchment paper and then butter the parchment paper. Set aside.
- In a medium mixing bowl, sift together the all purpose flour, cocoa powder, espresso powder, baking soda, ground cinnamon, salt and baking powder. Fold in the almond flour.
- In a separate large mixing bowl, beat the eggs, sugar and vanilla on medium speed for 3 minutes or until very light brown.
- Add the mayonnaise and the flour mixture to the egg mixture and continue to beat until thoroughly mixed and smooth.
- Divide the batter evenly between the 2 cake pans and bake for 30 minutes or until a toothpick comes out clean.
Caramel-Chocolate Ganache Buttercream Frosting
- Place the chocolate in a medium heat-proof bowl and set aside.
- In a small saucepan, bring the cream to a simmer over low heat (do not allow it to boil over).
- In a medium saucepan, combine 1/4 cup of water, the sugar and the glucose/corn syrup. Cook over high heat for 6-8 minutes until amber in color, stirring while making sure to not touch the sides of the pan with the spoon.
- Remove from heat and slowly add the cream. (Use caution as it may boil up.) Whisk the mixture until well combined.
- Next, pour the caramel sauce over the chocolate and allow it to sit for 2–3 minutes. Then, starting at the center of the bowl and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completed melted. Set aside to cool.
- Once cool, transfer to a bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.
For Cake Assembly
- Place the first cake layer on a cake plate and trim the very top of the cake so you’re working with a flat surface. Slowly pour 1/4 cup of the espresso over the cake allowing it to completely soak in.
- Place one cup of butter cream on top and spread until even. Then place the remaining butter cream in the refrigerator for 15 minutes.
- In the meantime, top the first cake layer with the second and pour the remaining espresso over, allowing it to soak through.
- Once the butter cream has chilled, remove it from the refrigerator and evenly frost the sides and top of the cake.