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Chocolate Espresso Cakes

Photo: Iain Bagwell; Styling: Dan Becker
Total time 1 hr, 45 mins
Yield Makes 12
For this recipe, we used 3/4-cup paper baking molds for panettone (by Novacart; $0.25 each; surlatable.com).

Ingredients

  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup brewed coffee, cooled
  • 3/4 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • About 1/2 cup unsweetened cocoa powder
  • 1/4 cup espresso powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 6 ounces semisweet chocolate chunks
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup whipping cream
  • Coffee beans for garnish

Nutrition Information

  • calories 480
  • caloriesfromfat 50 %
  • protein 6.2 g
  • fat 27 g
  • satfat 8.6 g
  • carbohydrate 59 g
  • fiber 2.8 g
  • sodium 385 mg
  • cholesterol 50 mg

How to Make It

  1. Preheat oven to 350°. In a bowl with a mixer, beat sugar, buttermilk, coffee, oil, eggs, salt, and vanilla on medium speed until well blended.

  2. Whisk together flour, 1/2 cup cocoa powder, espresso powder, baking soda, and baking powder in a bowl to blend. Gradually add to wet mixture; beat on medium speed until smooth, scraping down sides as necessary. Stir in semisweet chocolate chunks.

  3. Set baking molds on a rimmed baking pan and fill each about two-thirds full. Bake until a toothpick inserted in centers (avoid chocolate chunks) comes out clean, about 27 minutes. Cool cakes completely on a rack.

  4. Melt bittersweet chocolate with cream in a small saucepan over very low heat and stir with a rubber spatula until smooth and blended. Remove from heat and let cool until thick but still spreadable, about 40 minutes. Spread on cakes. Top each cake with a few coffee beans and dust with cocoa. Let frosting firm up completely before serving, at least 30 minutes.

  5. Note: Nutritional analysis is per cake.