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Black Chocolate Espresso Cake with Bittersweet Glaze

Black Chocolate Espresso Cake with Bittersweet Glaze Recipe

  • 1½ cups unsalted butter, in small pieces
  • 7 ounces unsweetened chocolate, the best you can afford, coarsely chopped
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 2½ tablespoons instant espresso powder dissolved in 2 cups boiling water, cooled (or 2 cups strong black coffee)
  • 3 cups granulated sugar
  • 10 tablespoons (5 ounces) Kahlúa or other coffee-flavoured liqueur
  • 1½ teaspoons pure vanilla extract
  • 3 large eggs, lightly beaten
  • 2¼ cups all purpose flour
  • ½ cup cake flour, not self-rising
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 10 ounces bittersweet or semisweet chocolate, chopped
  • 7 tablespoons unsalted butter, in small pieces
  • Additional unsalted butter, at room temperature, for greasing the pan
  • Dark chocolate-covered espresso beans or chocolate coffee bean-shaped candies, for garnish
  • Lightly sweetened whipped cream, optional
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 651kcal (33%)
Total Fat 38g (58%)
Saturated Fat 23g (115%)
Cholesterol 101mg (34%)
Total Carbohydrate 78g
Dietary Fiber 4g
Sugars 55g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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