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Why this cake is awesome:
  1. Made with pure chocolate, none of that cocoa powder stuff
  2. This cake taste like chocolate espresso explosion in your mouth
  3. It is my first time making a layered cake
  4. The cake is shaped like a letter “A”
  5. It is made for an awesome gangsta surprise party
  6. It is made for an awesome friend who will be leaving us =(

Chocolate Espresso Cake

(Adapted from Teacher by day Chef by night)

Ingredients: 
For the cake:
1/2 cup unsalted butter
1 1/4 cup all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 1/2 cup dark chocolate + 6 tablespoon of sugar
1 1/2 cup granulated sugar
5 large eggs
1/4 cup instant espresso powder
1/2 cup sour cream
2 tablespoon vanilla extract
For the chocolate ganache:
2 1/2 cups dark chocolate
2 cups heavy cream
9 tablespoon granulate sugar
For the espresso mousse
2 cups heavy cream
3/4 cup granulated sugar
1/4 cup instant espresso powder
1/2 cup melted dark chocolate
Directions: 
 
For the cake:
  1. Preheat oven to 350 degrees F and light coat 2 rectangular (9×13) baking pans with melted butter and line with parchment paper. Lightly coat parchment paper with melted butter.
  2. Combine and sift flour, baking powder and salt.
  3. Melt the chocolates and butter in microwave or double boiler.
  4. Place sugar, eggs, and espresso powder in bowl and beat with electric mixer on medium speed for 2 minutes until thick. Add in melted chocolate mixture and mix on medium speed to combine (30 seconds). Add flour mixture and mix on low for about 30 seconds. Add sour cream and vanilla extract for about 30 seconds. Combine the rest with spatula.
  5. Immediately divide batter into prepared pans and spread evenly. Bake for about 15 mins until you pass the toothpick test!
  6. Leave cakes to cool for 15 min in the pan and invert cakes to finish cooling. Place layers in fridge until ready to use.

For the chocolate ganache:

  1. Place coarsely chopped chocolates in a large bowl.
  2. Heat heavy cream and sugar in small saucepan over medium high heat. Stir to dissolve the sugar and bring to a boil. Pour boiling cream over chocolate and set aside for 5 minutes then stir with a whisk until smooth.
  3. Transfer 1 1/2 cup of ganache to baking sheet with sides and spread evenly to cool. Set aside the baking sheet and rest of the ganache at room temperature to use when needed.

For the espresso mousse:

  1. Put heavy cream, sugar, and espresso powder in the bowl and beat on high speed with balloon whisk for 2 minutes until firm (not stiff peaks). Take 1 1/2 cup of whipped cream and add it to the melted chocolate. Use rubber spatula to fold together until combined.
  2. Add combined cream/chocolate with remaining whipped cream and fold together until combined.
Assembling the cake:
  1. Cut cake length wise into 3 strips (6 rectangular strips in total). Spread mousse evenly on 3 of the rectangular strips. Spread ganache in baking sheet to top of 3 other rectangular strips.
  2. Place the 2 mousse cake layer on a serving plate at an angle so it forms the two sides of the letter “A”. Cut the last mousse layer so it fit horizontally between the 2 longer rectangular cake layer to form the horizontal section of the letter “A”. Place the ganache layers on top of the mousse layer.
  3. Place stacked layers in the fridge until firm (about 1 hour).
  4. Spread the rest of ganache layer on top and side of the cake. Refrigerate for another 30 minutes.
  5. Decorate the cake using the left over mousse/chopped nutes etc.!
  6. Fridge cake until eaten!

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