Prepare to embark on a culinary journey that will tantalize your taste buds and redefine your expectations of chocolate cake. This isn't just any ordinary dessert - it's a decadent masterpiece that combines rich, intense chocolate with a surprising twist of bright, zesty orange and a bold espresso kick. Imagine cutting into a moist, dark chocolate cake that's dripping with a luxurious espresso sauce, each bite promising a symphony of flavors that will make your senses dance with delight. Whether you're looking to impress dinner guests or treat yourself to an extraordinary dessert, this Chocolate Cake with Chocolate Espresso Sauce and Orange is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup espresso, brewed
- 1/2 cup orange juice
- 1/4 cup orange zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients together until they are evenly mixed.
- In another bowl, beat the two large eggs. Then add the whole milk, vegetable oil, and vanilla extract. Mix well until all the wet ingredients are thoroughly combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Be careful not to overmix.
- Slowly pour in the boiling water while mixing on low speed. The batter will be thin, but this is normal.
- Stir in the brewed espresso, orange juice, and orange zest until well combined. The espresso will enhance the chocolate flavor and the orange zest will add a refreshing citrus note.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the chocolate espresso sauce. In a small saucepan over medium heat, combine 1/2 cup of brewed espresso and 1 cup of heavy cream. Bring to a simmer.
- Once simmering, add 8 ounces of chopped dark chocolate to the saucepan and stir until the chocolate is completely melted and the sauce is smooth. Remove from heat and let it cool slightly.
- To serve, place one layer of the chocolate cake on a serving plate. Drizzle a portion of the chocolate espresso sauce over the top. Place the second layer on top and repeat the process, drizzling more sauce over the top layer.
- Garnish with additional orange zest or chocolate shavings if desired. Slice and serve the cake with extra chocolate espresso sauce on the side.
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Espresso Secret: The espresso doesn't make the cake taste like coffee, but it intensifies the chocolate flavor dramatically.
- Zest Technique: When zesting the orange, only remove the bright orange part, avoiding the white pith which can taste bitter.
- Sauce Consistency: If your chocolate espresso sauce is too thick, add a little warm cream to thin it out. If it's too thin, let it cool slightly to thicken.
- Cooling is Crucial: Allow the cake to cool completely before adding the sauce to prevent it from becoming too runny.
- Make Ahead: This cake actually tastes even better the next day, as the flavors have time to meld together.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 45mg
