Chocolate Espresso Cake
Indulge in this rich Chocolate Espresso Cake with creamy espresso filling and silky chocolate truffle ganache. 100% Eggless with a dairy-free option, perfect for any celebration!
Yield: 12 servings
Equipment
- 3 x 8inch (20cm) Round Cake Pans
Ingredients
Chocolate Sponge Cake Ingredients
- 240 ml Milk* at room temperature; see notes for options
- 60 ml Water, at room temperature
- 1 tbsp Apple Cider Vinegar or lemon juice
- 85 ml Vegetable Oil, or any neutral oil
- 180 g Cane Sugar or castor sugar
- 1 tsp Vanilla Extract
- 210 g All Purpose Flour
- 35 g Cocoa Powder
- 1/2 + 1/4 tsp Baking Powder
- 1 + 1/2 tsp Baking Soda
- 1/4 tsp Salt
Chocolate Truffle Ganache Ingredients (make this a day ahead)
- 240 ml Whipping Cream* see notes for options
- 65 g Butter*, soft
- 2 tbsp Corn Syrup, or honey / maple syrup
- 250 g Dark Chocolate* baking chocolate chips or chocolate bar cut in pieces
Espresso Cream Cheese Filling Ingredients
- 226 g Cream Cheese*, cold
- 100 g Powdered Sugar, or icing sugar; sifted
- 180 ml Whipping Cream, cold; see notes for options
- 2 tbsp Instant Coffee Powder or espresso powder
- 1 tsp Vanilla Extract
Instructions
How to Make Chocolate Sponge Cake
- Preheat oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans and line them with parchment paper so the cakes don’t stick.
- In a small bowl, combine the milk and vinegar. Let it sit for 5 minutes it will thicken slightly and look a bit curdled.
- Add the water, vegetable oil, and sugar to the milk mixture. Whisk everything together with a whisk until smooth and well combined.
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps remove lumps and keeps the cake light and fluffy.
- Slowly add the dry ingredients into the wet mixture. Mix gently with a whisk until just combined. don’t over mix or the cake may turn dense.
- Divide the batter evenly among the three pans. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake layers cool completely in the pans for 30 minutes, then carefully transfer them to a wire rack to cool fully. This prevents them from breaking or sticking.
How to Make Chocolate Truffle Ganache
- In a medium pot, combine the whipping cream, soft butter, and corn syrup (or honey). Bring it to a simmer over medium heat. Don't bring to a full boil.
- Pour the hot cream mixture over the chopped dark chocolate in a heatproof bowl. Let it sit for about 1 minute so the chocolate starts to melt.
- Stir the mixture gently but thoroughly until the ganache is completely smooth, glossy, and lump-free.
- Press a piece of plastic wrap directly onto the surface of the ganache. This keeps it from forming a skin while it sets.
- Leave the ganache at room temperature for 5–6 hours until it thickens. If you want to speed things up, you can chill it in the fridge, but check frequently so it doesn’t get too hard.
How to Make Espresso Cream Cheese Filling
- In a mixing bowl, use a stand or hand mixer to beat the cold cream cheese until smooth and creamy. Make sure there are no lumps.
- Gradually add the sifted powdered sugar in two parts. Beat after each addition until the mixture is light, fluffy, and smooth.
- Prepare the coffee cream. In a separate bowl, mix the cold whipping cream with instant coffee and vanilla until well combined.
- Pour the coffee cream into the cream cheese mixture. Beat everything together until fully combined and the filling holds medium peaks (soft, slightly firm peaks that hold their shape but still bend at the tip).
How to Assemble the Chocolate Espresso Cake
- Put a small dollop of espresso frosting on your cake stand or serving plate.
- Place the first cake layer on top of the frosting.
- Scoop 5-6 spoonfuls of espresso frosting onto the cake and spread it evenly using an offset spatula.
- Carefully place the second cake layer on top of the frosted layer. Repeat the frosting step, spreading another 5-6 spoonfuls evenly.
- Place the last cake layer on top and press gently so all layers are aligned and secure.
- Apply an even layer of espresso frosting over the entire cake to trap crumbs and create a smooth base. Chill the cake in the refrigerator for about 30 minutes to set this layer.
- Spread the chocolate truffle ganache over the top and sides of the cake to cover it completely.
- Refrigerate the cake for 2–3 hours to let the ganache set. For neat slices, dip the knife in hot water, wipe it clean, and cut each piece. Repeat cleaning the knife after every cut
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: You can use dairy-free butter sticks or any butter of your choice.
- Whipping cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free or any full fat whipping cream of choice)
- Cream Cheese: Dairy-free cream cheese or any plain full-fat cream cheese of your choice
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Dark Chocolate: You can use 60% or higher good quality chocolate bar. For Vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.