Espresso cake
If you like coffee and espresso, you’re guaranteed to love this cake. With espresso in the cake and a fine chocolate glaze, this will definitely be your next favorite recipe.
INGREDIENTS (For a 20 cm springform pan)
FOR THE CAKE
125 ml freshly brewed espresso
2 tbsp cocoa powder
150 g dark chocolate
150 ml sunflower oil
2 eggs (size M)
200 g flour
200 g brown sugar
2 tsp baking powder
1 pinch of salt
1 pinch of nutmeg
Some butter for the pan
FOR THE GLAZE
100 g cream
1 tbsp soft butter
100 g whole milk chocolate
1 tbsp cocoa powder
PREPARATION
Step 1
For the cake, mix approx. 75 ml of the hot espresso with the cocoa powder and set aside. Roughly chop the dark chocolate and melt in a water bath. Whisk the oil and eggs together for approx. 3-4 minutes. Mix the dry ingredients in a bowl and add to the egg-oil mixture.
Step 2
Add melted and slightly cooled chocolate and stir. Add the espresso-cocoa mixture and fold in again. Preheat the oven to 180 degrees (fan oven: 160 degrees). Grease a springform pan (Ø 20 cm). Put the dough in and smooth it out. Bake the cake in the preheated oven for approx. 35-45 minutes. Do the toothpick test to check whether the cake is baked through.
Step 3
Take the finished cake out of the oven and immediately drizzle with 50 ml of the espresso that was set aside. Allow the cake to cool. For the glaze, put the cream and butter in a saucepan. Roughly chop the milk chocolate and put it in a bowl with the cocoa powder.
Step 4
Heat the cream and butter until the cream boils and the butter has melted. Pour the cream-butter mixture over the chocolate and leave to stand for 2 minutes. Stir the chocolate glaze until the chocolate has melted. Remove the cake from the tin and place it on a cake plate. Pour the icing all over the cake.
