Chocolate Cake with Espresso Buttercream & Chocolate Ganache

A complex chocolate cake alongside espresso infused buttercream for a balance of flavors, which is then finished with a chocolate ganache.

Prep time: 1h30 minutes 

Cook time: 30-35 minutes 

Yields: 1 3-layer cake 

Author: Ireland Lindsay

Ingredients: 

For the cake: 

• 3 cups all-purpose flour 

• 3 cups granulated sugar 

• 1 1/2 cups unsweetened cocoa powder 

• 1 tablespoon baking soda 

• 1 1/2 teaspoons baking powder 

• 1 1/2 teaspoons salt 

• 4 large eggs 

• 1 1/2 cups buttermilk 

• 1 1/2 cups warm water 

• 1/2 cup vegetable oil 

• 2 teaspoons vanilla extract 

For the espresso buttercream: 

• 1 stick of unsalted butter 

• 2 cups powdered sugar 

• 1 espresso shot (or ¼ cup coffee, or 1 teaspoon of instant coffee diluted in ¼ cup water) 

For the ganache: 

• 1/2 cup whipping cream 

• 6 ounces bittersweet chocolate- no higher than 65% 

FOR THE CAKE:

PREHEAT oven to 350 degrees Fahrenheit.

MIX together dry ingredients (flour, sugar, cocoa, baking soda, baking powder, and salt) in a stand mixer using a low speed until combined. Then beat the eggs in a separate bowl and add in wet ingredients to dry (beaten eggs, buttermilk, warm water, oil) Beat on a medium speed until smooth.

 SPRAY 9-inch cake pans with nonstick spray (or butter) and cut out circular parchment to cover the bottom of the pan, divide batter among the three pans

. BAKE for 30-35 minutes in a 350-degree oven until a toothpick inserted into the center comes out clean.

 ONCE out of the oven, cover with tin foil and transfer immediately to refrigerator.

(Keep oven on for upcoming step)

FOR THE BUTTERCREAM:

 COMBINE butter and powdered sugar in a stand mixer, starting at low speed to combine, then add in espresso. Once all are fully combined turn up mixer to high and whip for 1-2 minutes scraping occasionally. Set aside.

 ONCE cakes have cooled fully level the tops and set aside.

 AT this point go ahead and assemble the cake layers and finish with crumb coat as seen on class and chill in refrigerator for 30 minutes (for reference re-watch the “Chocolate Cake” class available on member Facebook group. This will be available August 22 after the class has concluded.)

 WHILE cake is chilling go ahead and make crumbs for outside of cake.

To do this, take leveled cake tops, break into smaller bits and spread evenly on a baking sheet. Then transfer into the oven for 20 minutes stirring and flipping occasionally. Once out of the oven- let cool.

 FOR this next part: We are going to be working quickly so it is important to have your cake chilled and ready off to the side.

 TRANSFER cake to parchment lined baking sheet covered with a wire rack.

FOR THE GANACHE:

 OVER a double boiler melt chocolate till slightly melted add in heavy cream and continue to cook over double boiler till completely melted. Let cool for 1-2 minutes only

 POUR ganache over cake in a circular motion, once ganache is poured tap cake carefully to disperse ganache along sides.

CHILL cake for 10 minutes.

TO FINISH:

FOR the finishing touch carefully guide crumbs onto sides of the cake till covered (for reference re-watch the “Chocolate Cake” class available on member Facebook group. This will be available August 22 after the class has concluded.)

 LASTLY- this step is required- give yourself a HUMONGOUS pat on the back because you. are. done.

CHILL cake until ready for serving. Store in refrigerator for up to 5 days, or at room temperature for 3.

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Recipe by @IreBakes