Ingredients
- 1 cup dark chocolate (at least 70% cocoa)
- 1 cup freshly brewed espresso
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 4 large eggs
- 1 cup unsalted butter, room temperature
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a heatproof bowl over simmering water, melt the dark chocolate, stirring frequently. Let cool slightly.
- Brew a strong cup of espresso and let it cool.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the cooled melted chocolate and espresso until just combined.
- Fold in the dry ingredients gently until combined.
- Divide the batter between the cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Optionally, frost with chocolate ganache or your preferred frosting.
Notes
For gluten-free, substitute all-purpose flour with almond flour. For a richer taste, try mascarpone cheese instead of butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian