Decadent Espresso Cake with Chocolate Glaze
Ingredients
Cake
- 125 ml freshly brewed espresso
- 2 tablespoons cocoa powder
- 150 g dark chocolate
- 150 ml sunflower oil
- 2 large eggs
- 200 g all-purpose flour
- 200 g brown sugar
- 2 teaspoons baking powder
- a pinch of salt
- a pinch of nutmeg
- butter, for greasing the pan
Glaze
- 100 g heavy cream
- 1 tablespoon softened butter
- 100 g milk chocolate
- 1 tablespoon cocoa powder
Preparation
Mix about 75 ml of hot espresso with cocoa powder and set aside
Chop the dark chocolate roughly and melt in a double boiler
Whisk the oil and eggs together for about 3-4 minutes
Mix the dry ingredients in a bowl and add to the egg-oil mixture
Add the melted and slightly cooled chocolate and stir
Add the espresso-cocoa mixture and fold in again
Preheat the oven to 180°C (convection: 160°C)
Grease a 20 cm springform pan
Pour the batter into the pan and smooth the top
Bake the cake in the preheated oven for about 35-45 minutes
Check with a toothpick to see if the cake is done
Remove the cake from the oven and immediately drizzle with 50 ml of the reserved espresso
Let the cake cool
Put the cream and butter in a saucepan for the glaze
Chop the milk chocolate roughly and place in a bowl with the cocoa powder
Heat the cream and butter until the cream comes to a boil and the butter is melted
Pour the cream-butter mixture over the chocolate and let stand for 2 minutes
Stir the chocolate glaze until the chocolate is melted
Remove the cake from the pan and place on a cake plate
Pour the glaze over the cake
