Decadent Espresso Chocolate Cake with Rich Caramel Sauce
Indulge in the luxurious flavors of this Decadent Espresso Chocolate Cake, a delightful dessert that marries rich chocolate with the bold notes of espresso and Bourbon. This cake is perfectly complemented by a luscious espresso caramel sauce that adds a sweet, buttery finish. Ideal for special occasions or as a treat for yourself, this recipe is sure to impress your family and friends. Despite the lack of bourbon in my pantry, I'm excited to pass on this tantalizing creation for those who are ready to take on the challenge of baking with bourbon. Dare to explore and savor every moist, flavorful bite!
N/A
Servings
290
Calories
14
Ingredients
Ingredients
unsweetened chocolate squares
7 ounces (chopped)
butter
1/4 cup (unsalted)
strong coffee
1 1/2 cups (brewed)
Bourbon
1/4 cup (optional)
eggs
2 (large, beaten)
vanilla extract
1 teaspoon (pure)
cake flour
2 cups (sifted)
sugar
1 1/2 cups (granulated)
baking soda
1 teaspoon (measured)
salt
1/4 teaspoon (fine)
sugar (for caramel sauce)
1 cup (granulated)
water
1/3 cup (cold)
heavy cream
1/2 cup (heated)
espresso
3 tablespoons (brewed)
Instructions
1
Preheat your oven to 275°F (135°C).
2
Grease and flour two 8 1/2 by 4 1/2 inch loaf pans thoroughly.
3
In a large heavy saucepan, combine the unsweetened chocolate squares, butter, and strong coffee. Place over low heat, stirring constantly until the chocolate is melted. Continue stirring vigorously until the mixture is smooth and well-blended. Allow to cool for about 10 minutes.
4
Once cooled, add the Bourbon (if using), eggs, and vanilla extract to the chocolate mixture and beat until well incorporated.
5
In a separate bowl, sift together the cake flour, sugar, baking soda, and salt. Gradually add the dry ingredients to the chocolate mixture, mixing until fully blended.
6
Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 50 minutes, or until a wooden skewer inserted into the center comes out clean.
7
Remove the cakes from the oven and let them cool in the pans for 15 minutes. Carefully turn out onto wire racks to cool completely.
8
While the cakes are cooling, prepare the espresso caramel sauce. In a heavy-bottomed saucepan, whisk the sugar into the water and place over medium heat.
9
Stir until the sugar is completely dissolved, then increase the heat to bring to a boil. Avoid stirring at this stage, but use a wet brush to wash down the sides of the pan.
10
In a separate saucepan, heat the heavy cream until it reaches a simmer. Be careful not to boil it vigorously.
11
Once the sugar has started to caramelize (it should turn a beautiful brown color after about 3-4 minutes), gently lift the saucepan and swirl to encourage even caramelization.
12
Remove the caramel from the heat once it's the desired color, and set the pan in a sink filled with cold water to cool slightly.
13
Slowly and carefully pour the hot cream into the caramel, whisking constantly to combine. This mixture may splatter, so proceed with caution.
14
Stir in the espresso until fully incorporated and smooth. If the caramel starts to harden, return it to low heat and whisk until dissolved.
15
Serve slices of the decadent cake topped with a generous drizzle of espresso caramel sauce, and enjoy!
Nutrition Information
12g
Fat
38g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What temperature should the oven be set to for this espresso chocolate cake?
The oven should be preheated to 275°F (135°C).
What type of pans are required for this recipe?
You will need two 8 1/2 by 4 1/2 inch loaf pans.
How should I prepare the loaf pans before baking?
The pans should be thoroughly greased and floured.
How do I melt the chocolate and butter mixture?
Combine unsweetened chocolate squares, butter, and strong coffee in a large heavy saucepan over low heat, stirring constantly until smooth.
How long should the chocolate mixture cool before adding the wet ingredients?
The chocolate mixture should cool for approximately 10 minutes before adding the bourbon, eggs, and vanilla.
Is bourbon required for this cake recipe?
No, bourbon is an optional ingredient listed as 1/4 cup.
What kind of flour is best for this espresso chocolate cake?
The recipe specifies using 2 cups of sifted cake flour.
Should the dry ingredients be sifted together?
Yes, you should sift together the cake flour, sugar, baking soda, and salt.
How long does the cake need to bake?
The cake should bake for 50 minutes.
How can I tell if the cake is fully cooked?
The cake is done when a wooden skewer inserted into the center comes out clean.
How long should the cakes cool in the pans?
Let the cakes cool in the pans for 15 minutes before turning them out onto wire racks.
What are the ingredients for the espresso caramel sauce?
The sauce requires granulated sugar, cold water, simmered heavy cream, and brewed espresso.
How do I start the caramelization process for the sauce?
Whisk sugar into water in a heavy-bottomed saucepan over medium heat until dissolved, then bring to a boil without stirring.
How can I prevent sugar from sticking to the sides of the pan when making caramel?
Use a wet brush to wash down the sides of the pan while the sugar mixture is boiling.
What temperature should the heavy cream be for the sauce?
The heavy cream should be heated until it reaches a simmer, but not a vigorous boil.
How long does it take for the sugar to turn into caramel?
It typically takes about 3 to 4 minutes to turn a beautiful brown color.
What is the purpose of setting the caramel pan in cold water?
Setting the pan in cold water helps to cool the caramel slightly and stop the cooking process.
Is there a safety risk when adding cream to the hot caramel?
Yes, the mixture may splatter, so you must pour the hot cream slowly and whisk constantly with caution.
What should I do if my espresso caramel sauce starts to harden?
If it hardens, return the pan to low heat and whisk until the mixture is dissolved and smooth again.
How much espresso is added to the caramel sauce?
The recipe calls for 3 tablespoons of brewed espresso.
How many calories are in a serving of this cake?
There are 290 calories per serving.
What is the fat content per serving?
Each serving contains 12g of fat.
How many carbohydrates are in a serving?
There are 38g of carbohydrates per serving.
What is the protein content of the cake?
Each serving provides 4g of protein.
Can I use salted butter for this recipe?
The recipe specifically recommends 1/4 cup of unsalted butter.
How many eggs are needed?
You will need 2 large, beaten eggs.
What is the best way to serve this dessert?
Serve slices of the cake topped with a generous drizzle of the warm espresso caramel sauce.
What kind of chocolate is used in the batter?
The recipe uses 7 ounces of chopped unsweetened chocolate squares.
How much coffee is used in the cake batter?
The batter requires 1 1/2 cups of strong brewed coffee.
Is the espresso used in the caramel brewed or instant?
The recipe calls for 3 tablespoons of brewed espresso.