Zutaten für Chocolate Espresso Fudge Cake
- 1 ½ cups Cake Flour
- 2 ½ cups Granulated Sugar
- 1 ¼ cups Unsweetened Alkalized Cocoa Powder
- 1 ½ teaspoons Baking Powder
- ½ cup Unsalted Butter
- Water
- 2 large Eggs
- 2 tablespoons + 1 teaspoon Espresso Powder
- 1 cup Hot Water
- 12 ounces Bittersweet Chocolate
- 2 cups Heavy Cream
- Semisweet Chocolate
- Corn Syrup
- ½ cup Milk
- Light Corn Syrup
- 2 ½ teaspoons Vanilla Extract
- Candied Violet
- 1 ½ teaspoons Baking Soda
- 1 ¼ teaspoons Salt
- ½ cup Vegetable Oil
- 1 cup Buttermilk
- 1 cup Hot Brewed Coffee
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Espresso Fudge Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chocolate Espresso Fudge Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the eggs, oil, buttermilk, espresso, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the ganache: In a heatproof bowl set over a pan of simmering water, melt the chocolate and heavy cream together, stirring until smooth. Remove from heat and stir in the instant espresso powder.
- Once the cakes are completely cool, frost the top of one layer with half of the ganache. Top with the second cake layer and frost the entire cake with the remaining ganache.
- Prepare the fudge sauce: In a medium saucepan, combine the sugar, cocoa powder, espresso powder, butter, and salt. Gradually whisk in the heavy cream and milk.
- Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until the sauce has thickened.
- Pour the fudge sauce over the frosted cake, allowing it to drizzle down the sides.
- Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the fudge sauce to set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
203g
Fat
299g
Carbs
36g
