Chocolate Espresso Cakes
Photo: Iain Bagwell; Styling: Dan Becker
Yields Makes 12 Total Time 1 hr 45 mins
For this recipe, we used 3/4-cup paper baking molds for panettone (by Novacart; $0.25 each; surlatable.com).

How to Make It

Step 1
1

Preheat oven to 350°. In a bowl with a mixer, beat sugar, buttermilk, coffee, oil, eggs, salt, and vanilla on medium speed until well blended.

Step 2
2

Whisk together flour, 1/2 cup cocoa powder, espresso powder, baking soda, and baking powder in a bowl to blend. Gradually add to wet mixture; beat on medium speed until smooth, scraping down sides as necessary. Stir in semisweet chocolate chunks.

Step 3
3

Set baking molds on a rimmed baking pan and fill each about two-thirds full. Bake until a toothpick inserted in centers (avoid chocolate chunks) comes out clean, about 27 minutes. Cool cakes completely on a rack.

Step 4
4

Melt bittersweet chocolate with cream in a small saucepan over very low heat and stir with a rubber spatula until smooth and blended. Remove from heat and let cool until thick but still spreadable, about 40 minutes. Spread on cakes. Top each cake with a few coffee beans and dust with cocoa. Let frosting firm up completely before serving, at least 30 minutes.

Step 5
5

Note: Nutritional analysis is per cake.

Ingredients

 1 1/2 cups sugar
 1 cup buttermilk
 1/2 cup brewed coffee, cooled
 3/4 cup vegetable oil
 2 large eggs, at room temperature
 1/2 teaspoon salt
 1 teaspoon vanilla extract
 2 cups flour
  About 1/2 cup unsweetened cocoa powder
 1/4 cup espresso powder
 2 teaspoons baking soda
 1 teaspoon baking powder
 6 ounces semisweet chocolate chunks
 4 ounces bittersweet chocolate, chopped
 1/2 cup whipping cream
  Coffee beans for garnish

Directions

Step 1
1

Preheat oven to 350°. In a bowl with a mixer, beat sugar, buttermilk, coffee, oil, eggs, salt, and vanilla on medium speed until well blended.

Step 2
2

Whisk together flour, 1/2 cup cocoa powder, espresso powder, baking soda, and baking powder in a bowl to blend. Gradually add to wet mixture; beat on medium speed until smooth, scraping down sides as necessary. Stir in semisweet chocolate chunks.

Step 3
3

Set baking molds on a rimmed baking pan and fill each about two-thirds full. Bake until a toothpick inserted in centers (avoid chocolate chunks) comes out clean, about 27 minutes. Cool cakes completely on a rack.

Step 4
4

Melt bittersweet chocolate with cream in a small saucepan over very low heat and stir with a rubber spatula until smooth and blended. Remove from heat and let cool until thick but still spreadable, about 40 minutes. Spread on cakes. Top each cake with a few coffee beans and dust with cocoa. Let frosting firm up completely before serving, at least 30 minutes.

Step 5
5

Note: Nutritional analysis is per cake.

Chocolate Espresso Cakes