Prepare to embark on a decadent culinary journey that will tantalize your taste buds and awaken your senses! This Triple Chocolate Espresso Tea Cake is not just a dessert - it's a luxurious experience that combines the rich intensity of three different chocolates with the bold kick of espresso. Whether you're looking to impress guests or treat yourself to a moment of pure indulgence, this recipe promises to be a show-stopper that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup brewed espresso
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the brewed espresso. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the dark chocolate chips, milk chocolate chips, and white chocolate chips using a spatula or wooden spoon until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, you can dust it with powdered sugar or serve it with whipped cream or ice cream, if desired.
- Slice the cake into 8 servings and enjoy your delicious Triple Chocolate Espresso Tea Cake!
Tips
- Ingredient Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Quality Ingredients Make a Difference: Use high-quality cocoa powder and fresh espresso for the most robust flavor.
- Check for Doneness: Use the toothpick test, but remove the cake when a few moist crumbs still cling to the toothpick for maximum moisture.
- Cooling is Crucial: Allow the cake to cool completely before slicing to prevent crumbling and help set the texture.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Serving Suggestion: For an extra touch of elegance, serve with a dusting of powdered sugar or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
