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Black Cat Espresso Chocolate Cake
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Whisk
  • 6-inch Cake Pan
  • Wire Rack

Ingredients
  

  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup black cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup hot espresso
  • 1/4 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces dark chocolate, chopped
  • 1/2 cup heavy cream

Instructions
 

  • Preheat the oven to 350 degrees and line a 6-inch round cake pan with parchment.
  • In a mixing bowl, whisk together the flour, sugar, black cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl or large measuring cup, combine the hot espresso, milk, oil, egg, and vanilla.
  • Pour the wet mixture into the dry ingredients and stir until the batter is smooth and no streaks remain.
  • Transfer the batter to the prepared pan and bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  • Place the chopped dark chocolate in a heatproof bowl. Heat the cream until it just begins to simmer, then pour it over the chocolate and let it sit for two minutes.
  • Stir the ganache until glossy and smooth, then spread it over the cooled cake.

Notes

Let the cake cool fully before adding the ganache so it sets with a nice sheen instead of soaking in. If you want a stronger coffee taste, use a darker roast espresso. Leftovers keep well in an airtight container at room temperature for two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Whisk, 6-inch Cake Pan, Wire Rack