These are so rich and delicious! The chocolate genache on top is "YUM". I wish I could have got the cake molds shown in the picture. I used foil cupcake liners. They looked quite impressive with the other three mini-cake varieties presented in tins to my clients. They loved them!
Chocolate Espresso Cakes
Photo: Iain Bagwell; Styling: Dan Becker
More From Sunset
1 Hour, 45 Minutes
Amount per serving
- Calories: 480
- Calories from fat: 50%
- Protein: 6.2g
- Fat: 27g
- Saturated fat: 8.6g
- Carbohydrate: 59g
- Fiber: 2.8g
- Sodium: 385mg
- Cholesterol: 50mg
- 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
- 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.
- Note: Nutritional analysis is per cake.
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