Chocolate Espresso Fudge Cake Dessert Recipe

Serves: 10 Save

Ingredients (25)

  • For the Chocolate Cake:
  • 4 ounces unsweetened chocolate (broken into 1/2-ounce pieces)
  • 8 tablespoons unsalted butter (room temperature)
  • 2 teaspoons melted unsalted butter (for greasing the pans)
  • 2 1/8 cups cake flour (divided)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups light brown sugar (tightly packed)
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 cup water
  • 1 cup sour cream
  • For the Espresso Ganache:
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 8 ounces semisweet chocolate (broken into 1/2-ounce pieces)
  • 1 tablespoon instant espresso powder
  • For the Chocolate Espresso Buttercream:
  • 8 ounces semisweet chocolate (broken into 1/2-ounce pieces)
  • 2 ounces unsweetened chocolate (broken into 1/2-ounce pieces)
  • 2 teaspoons instant espresso powder
  • 1 pound unsalted butter (room temperature)
  • 5 large egg whites
  • 1 cup sugar

Directions

Learn how to make this recipe at The Spruce Eats