Espresso Cake with Rich Chocolate Glaze
Ingredients
Cake
- 125 ml freshly brewed espresso
- 2 tbsp cocoa powder
- 150 g dark chocolate
- 150 ml sunflower oil
- 2 medium eggs
- 200 g all-purpose flour
- 200 g brown sugar
- 2 tsp baking powder
- A pinch of salt
- A pinch of nutmeg
- Butter for greasing the pan
Glaze
- 100 g heavy cream
- 1 tbsp soft butter
- 100 g milk chocolate
- 1 tbsp cocoa powder
Preparation
Mix 75 ml of hot espresso with cocoa powder and set aside
Chop dark chocolate roughly and melt in a double boiler
Whisk oil and eggs for 3-4 minutes
Mix dry ingredients in a bowl and add to the egg-oil mixture
Add the melted and slightly cooled chocolate and mix
Add the espresso-cocoa mixture and fold in
Preheat oven to 180°C (convection: 160°C)
Grease a 20 cm springform pan
Pour in the batter and smooth the top
Bake for 35-45 minutes
Check with a skewer to test for doneness
Take the cake out of the oven and immediately drizzle with 50 ml reserved espresso
Let the cake cool
Place cream and butter in a saucepan for the glaze
Chop milk chocolate roughly and place in a bowl with cocoa powder
Heat the cream and butter until the cream boils and the butter melts
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
