Chocolate Espresso Cake
I recently got a beautiful new espresso machine from De’longhi. It’s an absolutely gorgeous machine, and I’m totally in love with it. It’s an absolute revelation to have smooth, fresh, quality coffee at home, instead of instant. And because I love coffee, it was always going to be inevitable that it started creeping into my recipes. I also went to an event recently which explored the fabulous relationship between coffee and chocolate, who are natural partners. Coffee and chocolate can enhance each other’s flavours and are excellent when scoffed together. I also met one of the Lindt master chocolatiers, and I can confirm that they do wear the magnificent hats – just like on TV!
It was learning about tasting coffee and chocolate together that inspired me to start thinking about how I could use them together in my cooking – and naturally, my thoughts ran to cake. I wanted to make a cake that was dark, bold, and full of deep flavours – just like the coffee and chocolate. And because I wanted it to be pretty, I used my mum’s 25 year old bundt cake tin to achieve my goal. And I’m pretty chuffed.
This cake is rich and chocolatey, with a delicious edge of coffee. It’s very nice with an actual cup of coffee! :) The little drizzle of oil in this recipe helps keep the cake moist. It’s a longer, slower cook to keep the moisture and the flavours sealed in!
You will need:
- 280g butter (at room temp)
- 190 dark brown sugar
- 100g golden caster sugar
- 5 eggs
- 90g cocoa, sifted
- 200g plain flour, sifted
- 1 1/2 tsp baking powder
- 25ml whole milk
- 2 shots espresso
- 1 tbsp oil
- a bundt tin
For the glaze
- a shot of espresso
- at least 500g icing sugar
- Preheat your oven to 160°c. Grease your bundt tin with some oil or cake release.
- Beat together your butter and sugars for at least 4 mins on medium-high speed so that the mixture is paler and fluffy.
- Whisk together the eggs in a jug with a fork. With the mixer on low, gradually add your eggs until they’re all mixed in. Don’t worry if the mixture splits a bit here – it will come together with the flour. Don’t overbeat the eggs.
- Add the cocoa and baking power and beat in on low until combined. Add in the milk and combine.
- Add the flour a little at a time and beat in slowly until the batter is smooth and well mixed. Add the espresso and oil and stir in by hand with a spoon until it’s fully mixed in.
- Pour into the prepared bundt tin and pop in the oven for 45-60 mins (depending on your oven). Keep an eye on it – it’s cooked when it’s springy to the touch and a skewer comes out clean.
- While the cake is cooking, pour a shot of espresso into a large bowl and sift some icing sugar on top. Mix in with a metal spoon until it’s fully incorporated. Keep adding more sugar until you have a smooth not-too-wet icing. You want it to be thin enough to come easily out of a small hole in a piping bag, but not so wet that it runs right off the cake and goes transparent! It should coat the back of a spoon easily and not slide off.
- Spoon the frosting into a piping bag – if you’re using disposable, leave the end intact for now. Clamp the end of the bag so the icing doesn’t come out.
- When the cake is cooked, take it out and put it on a wire rack. Leave to cool in the tin for 5 mins. It should be pulling away from the edges of the tin by the time you turn it out.
- Turn out to finish cooling. If you’re not serving it till the following day, wrap it in cling film while it’s still a tiny bit warm and leave. This will help keep the moisture in. If you’re serving it the same day, then wait until it’s totally cold, then snip off the end of the piping bag (or just prep if you’re using a nozzle) and frost the cake in stripes going back and forth over the rim of the bundt cake. You can follow a pattern if you want or just go mad. It’s your choice!
- When the glaze has set, serve! Delicious with a hot cup of coffee!
Enjoy!
