Chocolate Espresso Cakes

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

Preparation

1. 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. 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. 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. 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.