Chocolate Cake With Espresso Glaze Recipe

Name: Chocolate Cake With Espresso Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE SOUR CREAM CAKE:; 2 ounces, weight Unsweetened Chocolate, Broken Into Pieces; 1 teaspoon Melted Butter; 1 cup Cake Flour, Plus 1 Teaspoon For Dusting Pan; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1 cup Packed Light Brown Sugar; 4 Tablespoons Unsalted Butter, At Room Temperature; 2 Eggs; 1/2 teaspoons Vanilla; 1/2 cups Sour Cream; 1/2 cups Brewed Coffee; FOR THE ESPRESSO GLAZE:; 1/2 cups Powdered Sugar; 2 Tablespoons Cocoa Powder; 1 Tablespoon Espresso Powder; 4 Tablespoons Hot Water; 1/2 teaspoons Vanilla Extract

Servings: persons

FOR THE CHOCOLATE SOUR CREAM CAKE:
2 ounces, weight Unsweetened Chocolate, Broken Into Pieces
1 teaspoon Melted Butter
1 cup Cake Flour, Plus 1 Teaspoon For Dusting Pan
1 teaspoon Baking Soda
1/4 teaspoons Salt
1 cup Packed Light Brown Sugar
4 Tablespoons Unsalted Butter, At Room Temperature
2 Eggs
1/2 teaspoons Vanilla
1/2 cups Sour Cream
1/2 cups Brewed Coffee
FOR THE ESPRESSO GLAZE:
1/2 cups Powdered Sugar
2 Tablespoons Cocoa Powder
1 Tablespoon Espresso Powder
4 Tablespoons Hot Water
1/2 teaspoons Vanilla Extract

1
For the cake:
2
Preheat your oven to 350u00b0F. Heat chocolate in the microwave in 30-second intervals, until smooth and melted.
3
Lightly coat a 9 by 1 1/2 inch cake pan with the 1 teaspoon melted butter and flour with 1 teaspoon cake flour. Combine the remaining 1 cup flour, baking soda and salt in a sifter. Sift into a bowl and set aside.
4
Combine the brown sugar and room temperature butter in a bowl and beat with an electric mixer on low for 2 minutes. Scrape down the sides of the bowl and beat on high for another 2 minutes. Add eggs, one at a time, and beat for 2 minutes. Add the melted chocolate and vanilla. Beat for 30 seconds.
5
Slowly add the flour and sour cream into the chocolate/egg mix. Mix for 30 seconds and add the brewed espresso. Mix for another 30 seconds or until smooth. Pour into prepared pan and bake for 45 minutes. Allow it to cool for at least 1 hour before adding the espresso glaze.
6
For the espresso glaze:
7
Stir together the powdered sugar and cocoa in a small bowl. Dissolve the espresso powder in hot water, add to the sugar mix and stir until blended. Stir in the vanilla. Pour over the entire cake once it has cooled. It should flow over the entire cake but feel free to use a spatula to spread it over the cake and allow it to drip a little over the sides.
8
Enjoy!

713

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CHOCOLATE SOUR CREAM CAKE:, 2 ounces, weight Unsweetened Chocolate, Broken Into Pieces, 1 teaspoon Melted Butter, 1 cup Cake Flour, Plus 1 Teaspoon For Dusting Pan, and more.

Yes, Chocolate Cake With Espresso Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cake With Espresso Glaze

How did you like this recipe?

Frequently Asked Questions