Ingredients
Chocolate Coffee Cake
- 100 g unsalted butter
- 100 ml sunflower oil
- 340 g granulated white sugar
- 4 extra-large eggs
- 340 g self-raising flour
- 50 g unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 160 ml brewed espresso
- 250 ml sour cream
Espresso Ganache Filling
- 200 g dark chocolate, chopped
- 80 g unsalted butter, cubed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 200 g granulated white sugar
- 250 ml whipping cream
- 2 tablespoons espresso powder
- 2 tablespoons Kahlua
Espresso Cake Soak
- 2 tablespoons Kahlua
- 2 tablespoons brewed espresso
Espresso Buttercream
- 200 g egg whites
- 400 g castor sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 400 g unsalted butter
- 2 tablespoons espresso powder
- 2 tablespoons boiling water
Instructions
- Prepare the Chocolate Coffee Cake: Preheat your oven to 180°C (350°F) and grease and line three 22cm (9-inch) round cake tins with oil and parchment paper. In a stand mixer bowl fitted with a paddle attachment, beat oil, butter, and sugar on medium-high speed until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each and scraping down the sides often. In a separate bowl, sift together salt, cocoa powder, and self-raising flour. Gradually add this dry mixture to the wet ingredients on low speed until just combined.
- Add Wet Ingredients: In a jug, whisk together sour cream, warm brewed espresso, and vanilla extract. Slowly pour this mixture into the batter while the mixer runs on low speed. Scrape down the bowl and mix again until lump-free. Divide the batter evenly into the prepared pans.
- Bake the Cake Layers: Bake the cakes in the preheated oven for approximately 30 minutes or until a cake tester inserted in the center comes out clean. Allow the cakes to cool in their tins for 20 minutes, then turn them out onto a wire rack to cool completely.
- Make the Espresso Ganache Filling: Place chopped dark chocolate, cubed butter, vanilla extract, and salt in a heatproof bowl. In a saucepan, heat cream and sugar until the sugar dissolves and the mixture just begins to simmer. Remove from heat and whisk in espresso powder and Kahlua. Pour this hot cream mixture over the chocolate and let it sit for 1-2 minutes. Stir with a spatula until smooth and fully combined. Let the ganache cool and thicken, stirring every 15 minutes.
- Prepare the Espresso Buttercream: Set the egg whites and castor sugar in a heatproof bowl over simmering water. Whisk continuously until the sugar dissolves and the mixture is warm to touch. Transfer to a stand mixer bowl and beat on medium-high speed for about 10 minutes or until stiff, glossy peaks form. Switch to a paddle attachment and beat on medium speed, adding cubed butter one piece at a time. After all butter is incorporated, increase speed to medium-high and beat for 5 minutes until smooth. Dissolve espresso powder in boiling water and add teaspoon by teaspoon to the buttercream with mixer on medium speed until frosting is light and fluffy. Transfer frosting to a piping bag.
- Assemble and Decorate the Cake: Mix Kahlua and brewed espresso for the cake soak. Brush the tops of each cake layer generously with this soak using a pastry brush. Place the first cake layer on a plate and secure with frosting. Spread a layer of frosting smoothly over the surface, then pipe a frosting ring around the edge and fill the center with the cooled espresso ganache. Repeat with the second layer, then top with the third cake layer. Cover the top with remaining buttercream, swirling it decoratively. Dust with cocoa powder and garnish with whole espresso beans. Slice and serve.
Notes
- If you don’t have an espresso machine, substitute espresso with 3 tablespoons of strong espresso powder mixed into boiling water for the cake layers.
- For a booze-free version, omit the Kahlua from the ganache and soak.
- This recipe yields a three-layer cake; slicing yields approximately 16 to 20 servings depending on slice size.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
