Easy Espresso Chocolate Cake With Chocolate Glaze
Autumn is here. Last weekend my husband and I went to a canyon for a hike. I love seeing the leaves change color to red, pink, yellow, magenta, and orange. Autumn is my favorite season of the year. Something about the season inspires me to bake bread, cake, pastry, and much more.
Yesterday I baked an espresso chocolate cake with chocolate glaze for dessert. This recipe might be a bit different from others you may have seen before; for example, I decided to use less sugar because I wanted to bring out the strong, bitter flavor of the espresso. I also used vegetable oil to replace the butter, and I added a half cup of condensed milk to make the cake more moist. (Did you know that if you want to trap more moisture inside a cake you can steam the cake instead of baking? I wished I could have tried that technique, but I don't have a steamer. It's going to be on my shopping list for this year.)
For the chocolate glaze, which requires only four ingredients, I used a double boiler to melt the chocolate.
If you want to make this recipe even easier, you can use a store-bought cake mix Please note that if you use a cake mix, you may want to use instant espresso (instead of brewed espresso) to prevent the batter from becoming too runny. One thing is for sure, using a mix will save you a lot of time—and yet you can still impress your family with this delicious cake.
Either way, when the cake is done, serve immediately or cover to keep fresh.
Ingredients for the Cake
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1/2 cup sugar (add another half if you want sweeter)
- 1/2 cup condensed milk
- 1/2 cup espresso brewed
- 1/4 cup warm water
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs, room temperature
- Pinch of salt
Ingredients for the Chocolate Glaze
- 1/2 to 1 cup Hershey semi-sweet chocolate chips or chocolate bar
- 3 tablespoons oil or butter
- 2 tablespoons fresh milk
- 3 tablespoons condensed milk
- Preheat oven to 350º F. Grease an 8-inch round baking pan.
- Sift flour, cocoa powder, baking soda, baking powder, and salt in a small bowl.
- In a large bowl, use a hand mixer to whisk the sugar and eggs at a medium speed. Then, add the oil, espresso, vanilla extract, and warm water. Continue to whisk at a lower speed.
- Gradually add the flour mixture into the wet mixture. Use a spatula to incorporate the mixture until well-combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until wooden pick inserted in the center comes clean.
- Let the cake cool completely before taking it out from the pan.
- For making the chocolate topping: Add some water to a medium saucepan or pot and bring to a very gentle simmer.
- Place a heat-safe bowl on top, but make sure the bottom is not touching the water.
- Add the chocolate chips, oil, condensed milk, and fresh milk to the bowl and stir with a whisker. Continue to whisk until it smooth and melted.
- Remove the bowl from the heat.
- Place the cake on a plate and start spreading the topping.
- Decorate the cake with icing sugar, cookies or even sliced fruits.
- Voila, the espresso chocolate cake with chocolate glaze is ready.
Questions & Answers
© 2018 Liza