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Chocolate Espresso Cake


1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.


7 ounces semisweet chocolate, coarsely chopped (used 50% cacao)
2 sticks (1/2 pound) unsalted butter, at room temperature
2 teaspoon pure vanilla extract
2 cup confectioner’s sugar
1 tablespoon instant espresso powder

In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.

Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.



chocolate fudge cake


  • Egg 7 eggs
  • Sugar 250 grams
  • Evaporated Milk 100 grams
  • Cake Flour 175 grams
  • Imperial Cocoa Powder 25 grams
  • Imperial Baking Powder (Baker’s Choice) 5 grams
  • Imperial SP 17 grams
  • Allowrie Melted Salted Butter 75 grams

Chocolate Fudge

  • Chocolate Lana Ingredients
  • Gelatin Powder 5 grams
  • Water 300 grams
  • Evaporated Milk 200 grams
  • Whipping Cream Shine Road 100 grams
  • Sugar 200 grams
  • Imperial Corn Flour 40 grams
  • Imperial Cocoa Powder 20 grams
  • Imperial Chocolate Coating 100 grams
  • Allowrie Melted Salted Butter 150 grams
  • Rum 20 grams


  1. Mix at medium speed egg, sugar and evaporated milk for 1 minutes
  2. Add Cake Flour, Cocoa Powder, Baking Powder (Baker’s Choice) and mix at high speed for 2 minutes
  3. Add Imperial SP and continue mixing at high speed for 3-5 minutes and change to low speed
  4. Add Allowrie Melted Salted Butter and mix at high speed for 30 seconds and then pour into cake mould
  5. Bake at 180 ํc for 25-30 minutes
  6. Let it cool down on the rack
  7. Slice cake into 2 halves and spread chocolate lana in between and cover the whole cake with chocolate lana
  8. Then decorate

Chocolate Lana

  1. Heat Gelatin Powder and water in a brasspan
  2. Add and mix by using hand whisk milk, Whipping Cream and sugar
  3. Slowly add Corn Flour, Cocoa Powder
  4. Add Allowrie Melted Salted Butter and Chocolate Coating and stir until well mixed
  5. Leave until cool and add rum and ready to be used

*That* Chocolate Cake
adapted from The Essence of Chocolate
makes one 3-layer 8″ cake

for frosting:
1 3/4 cups (350 gr) sugar
1 1/2 cups heavy cream
7.5 oz (213 gr) unsweetened chocolate, finely chopped
12 Tbspn unsalted butter, cut into small pieces
1 1/2 tspn vanilla extract

1. In a saucepan, bring the sugar and heavy cream to a boil over medium heat.
2. Reduce the heat to low and simmer the cream and sugar for six minutes. Be careful not to let the saucepan overflow.
3. Remove from heat and stir in the chocolate and butter until they have completely melted.
4. Stir in the vanilla extract.
5. Let the frosting cool completely, whisking every now and then during cooling.  (You can do this step in the refrigerator to speed up the process)  Once completely cool at room temperature, the frosting will be spreadable.

for cake:
3 cups (600 gr) sugar
scant 3 cups (425 gr) AP flour
1 cup + 2 Tbspn (135 gr) Dutch-processed cocoa powder
1 1/2 tspn salt
2 1/4 tspn baking powder
2 1/4 tspn baking soda
3 eggs
3/4 cup vegetable oil
1 1/2 cup whole milk
1 1/2 cup hot coffee

1. Preheat oven to 350 degrees F. Grease, flour, and line the bottoms of three 8″ round cake pans. If desired, wrap the cake pans with bake-even strips.
2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix to combine.
3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
4. Pour the hot coffee into the batter and mix on medium low until smooth. The batter will be soupy.
5. Divide the batter between the cake pans.
6. Bake for 35-45 minutes. When a toothpick inserted into the center of the cakes comes out cleanly, the cakes are done. Remove from the oven and let cool completely.
7. Level the cakes (this is easier if they’ve sat in the freezer for at least one hour beforehand).
8. Stack the cakes, spreading a layer of frosting in between each cake layer. Frost the outside of the cake–for a smoother finish, use a hot knife.