Chocolate Espresso Layer Cake with Whipped Ganache
Ingredients:
For the Chocolate Espresso Cake Layers:
2 cups (250g) all-purpose flour
3/4 cup (75g) cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (200g) sugar
1/2 cup (100g) brown sugar
1 cup (240ml) hot espresso or strong coffee
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
For the Whipped Chocolate Ganache Filling:
8 oz (225g) dark chocolate, chopped
1 cup (240ml) heavy cream
1 tbsp unsalted butter
1 tsp vanilla extract
For the Espresso Buttercream Frosting:
1 cup (225g) unsalted butter, softened
3 cups (375g) powdered sugar
1 tbsp cocoa powder
1 tbsp instant espresso powder
2 tbsp heavy cream
1 tsp vanilla extract
For Decoration:
Chocolate curls
Espresso beans
Cocoa powder for dusting
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Instructions:
1. Prepare the Chocolate Espresso Cake Layers:
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugars.
3. In another bowl, mix hot espresso, buttermilk, oil, eggs, and vanilla.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Divide the batter between the pans and bake for 25-30 minutes. Let cool completely.