Dark chocolate espresso cake

    1 hour 15 min

    This is a deliciously rich chocolate and coffee cake that contains 3 bars of dark chocolate! Serve with whipped cream for an even bigger treat!

    1 person made this

    Serves: 16 

    • 3 (100g bars) dark chocolate, broken into pieces
    • 4 tablespoons espresso coffee
    • 5 tablespoons water
    • 240g butter
    • 400g caster sugar
    • 6 large eggs, separated
    • 140g self-raising flour
    • icing sugar, for dusting
    • berries, for garnish

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 23cm springform cake tin.
    2. Place chocolate, coffee and water in a microwave-safe dish; heat in microwave until chocolate is almost melted. Whisk chocolate until smooth; set aside to cool.
    3. Beat butter and sugar together in a bowl until light and fluffy; gradually mix in egg yolks. Add flour in batches, mixing well after each addition. Fold in cooled chocolate until well combined.
    4. Beat egg whites in a separate bowl until stiff peaks form; fold into chocolate cake mixture until combined.
    5. Pour cake mixture into the prepared tin; bake in preheated oven for 55 to 60, or until a skewer inserted into the middle of the cake comes out clean. If the top starts to brown too quickly before the cake is cooked through, cover with foil.
    6. Cool cake in tin for 10 minutes; turn out onto wire rack to cool completely.
    7. Dust cake with icing sugar and garnish with berries.

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