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Chocolate Espresso Fudge Cake Dessert Recipe
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