Description
A rich and velvety cake that combines dark chocolate and espresso, creating a perfect balance of sweetness and bitterness.
Ingredients
Scale
- 8 ounces dark chocolate (70% or higher)
- 1/2 cup espresso or concentrated coffee
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 3 large eggs
- 1 teaspoon vanilla extract (or almond extract)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Prepare a springform pan by greasing and lining it with parchment paper.
- Melt the chocolate and butter together in a double boiler or microwave, stirring until smooth. Allow it to cool slightly before mixing in the espresso.
- In a bowl, whisk together the granulated sugar, eggs, and vanilla until pale and fluffy.
- Combine the cooled chocolate mixture with the egg mixture, folding gently to avoid deflating.
- Stir in the flour, baking powder, and salt just until incorporated.
- Pour the batter into your pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick comes out with some moist crumbs.
- Let it cool in the pan for about 10 minutes, then carefully remove it and cool completely on a wire rack.
- For an optional touch, dust with powdered sugar or serve with whipped cream.
Notes
Allow the cake to cool completely before slicing for better structure and flavor melding.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate cake, espresso cake, family recipe, dessert