Ingredients
- 1 cup dark chocolate (at least 70% cocoa)
- 1/2 cup brewed espresso
- 1 3/4 cups cake flour (or all-purpose flour)
- 1 cup granulated sugar (or brown sugar)
- 1/2 cup unsalted butter, melted (or coconut oil)
- 3 large eggs (or flax eggs)
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, melt the dark chocolate and butter together; stir until smooth and let cool slightly.
- In a separate bowl, whisk together eggs, sugar, and vanilla until fluffy; add the cooled chocolate mixture and espresso, and stir until combined.
- Sift together cake flour, baking powder, and salt; gently fold into the wet ingredients without overmixing.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- While cooling, prepare frosting (chocolate ganache recommended) and frost the cake once cooled.
- Slice and enjoy the rich, velvety cake with a cup of coffee.
Notes
For a unique twist, consider adding a splash of hazelnut liqueur to the batter or using strong brewed coffee instead of espresso.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian