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: 3 tablespoons unsalted butter; 6 ounces bittersweet chocolate, chopped; 6 large eggs, separated, at room temperature; 1 cup granulated sugar; 3 tablespoons instant espresso powder; ¼ teaspoon coarse salt; 1 tablespoon vanilla extract; 3 ounces bittersweet chocolate, chopped; 1 ½ tablespoons unsalted butter; 2 teaspoons vanilla extract; ⅓ cup heavy cream; ⅓ cup granulated sugar; 1 tablespoon instant espresso powder; ¼ teaspoon coarse salt

Servings: persons

3 tablespoons unsalted butter
6 ounces bittersweet chocolate, chopped
6 large eggs, separated, at room temperature
1 cup granulated sugar
3 tablespoons instant espresso powder
¼ teaspoon coarse salt
1 tablespoon vanilla extract
3 ounces bittersweet chocolate, chopped
1 ½ tablespoons unsalted butter
2 teaspoons vanilla extract
⅓ cup heavy cream
⅓ cup granulated sugar
1 tablespoon instant espresso powder
¼ teaspoon coarse salt

1
Make the cake: Preheat oven to 350 degrees.
2
Butter bottom of a 9-inch springform pan, and line with parchment cut to fit.
3
Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
4
With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes.
5
Add espresso and salt, and beat for 1 minute.
6
Add vanilla and chocolate mixture, and beat for 1 minute.
7
In a clean bowl and with a whisk attachment, beat egg whites until foamy.
8
Slowly add remaining 1/2 cup sugar, beating until stiff peaks form.
9
Fold whites into chocolate mixture in 3 additions.
10
Pour batter into prepared pan.
11
Bake until set, 40 to 45 minutes.
12
Let cool completely in pan on a rack.
13
Remove pan sides.
14
Carefully lift cake with a spatula, and remove parchment.
15
Make the glaze: Place chocolate, butter, and vanilla in a bowl.
16
Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture.
17
Whisk until smooth.
18
Serve glaze warm with cake.

1020

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 6 ounces bittersweet chocolate, chopped, 6 large eggs, separated, at room temperature, 1 cup granulated sugar, 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.

That's it — enjoy your meal!

Chocolate Cake With Espresso Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions