Triple Chocolate Espresso Cake with Chocolate Ganache

what’s better than double chocolate?

triple chocolate!

Cacao in the batter, melted chocolate to give it extra richness and some more chocolate in the ganache to give it that extra extra EXTRA note that underlines it all. 

Servings: 8 slices  
Total time: 1 hour
 

For the espresso chocolate cake

3/4 cup (85g) all-purpose flour

2/3 cup (60g) cocoa powder

1/2 tsp baking powder

3/4 teaspoons sea salt

100g 70 - 85% dark chocolate, roughly chopped

1 tbsp espresso powder

1 cup cup (200g) raw cane sugar

2 eggs

1/2 cup (100ml) olive oil 

80ml freshly brewed espresso

for the chocolate ganache

150g 85% dark chocolate*

30g milk chocolate (50% cocoa content)*

170ml smooth full fat coconut milk

pinch of vanilla

pinch of flakey sea salt

*you can also use 1 cup (170g) chopped 70% dark chocolate

Instructions

  1. In a big bowl, combine the flour, baking powder and salt. Sift in the cacao powder and whisk to combine.

  2. Melt the chocolate over a hot water bath and stir in the espresso powder. Set aside to cool slightly.

  3. In a separate bowl, whisk the eggs, sugar, and olive oil. Add in the melted chocolate as well as the freshly brewed espresso, then combine the wet ingredients with the dry ones and whisk until you have a smooth, slightly runny batter.

  4. Pour the batter into a round cake tin lined with baking paper and bake for 30 - 35 min at 180°C.

  5. To make the ganache, finely chop the two types of chocolate and place them in a heat resistant bowl. Bring the coconut milk to a simmer in a small pot, then pour it over the chocolate. Whisk this mixture until everything is well combined and all chocolate bits are fully melted, then add in the vanilla and salt. Put the ganache in the fridge for at least 30 minutes to set. Take it out of the fridge before applying it on the cake and give it a good stir to make sure it’s smooth and spreadable.

  6. Allow the cake to fully cool, then slather it with the ganache, gently twirling with a spoon or spatula to create soft, round shapes. Sprinkle with a last finish of flakey sea salt, then slice and devour this triple chocolate treat.

Judith Gilles