Rich Chocolate Espresso Cake
A moist chocolate cake spiked with espresso and finished with a glossy chocolate ganache poured over it straight from the oven.
By Michal Gal · September 13, 2025
Ingredients
For the cake
- 4 medium eggs
- 1/2 cup + 1 tbsp sugar (about 120 g)
- 1 cup all-purpose flour + 1.5 tsp baking powder
- 1/2 cup canola oil
- 1 cup chocolate milk powder
- Pinch of salt
- 250 ml heavy cream, 38%
- 50 g dark chocolate
- 50 g milk chocolate
- 1 shot of espresso (or 1 tbsp instant coffee dissolved in 2 tbsp boiling water)
For the ganache
- 250 ml heavy cream, 38%
- 150 g milk chocolate
- 100 g dark chocolate
Instructions
- 1
Whisk the eggs and sugar in a bowl (by hand or with an electric mixer).
- 2
Gradually add the oil, chocolate milk powder, flour sifted with the baking powder, salt and espresso.
- 3
In a small pot, melt the cream with the dark and milk chocolate until smooth, cool slightly and stir into the batter until lump-free.
- 4
Pour into a greased medium rectangular pan (about 31×22 cm).
- 5
Bake in an oven preheated to 160°C fan for 40–45 minutes, until a toothpick comes out moist (not completely dry).
- 6
For the ganache: heat the cream until just about to boil, add the chocolates and stir until fully melted and smooth.
- 7
As soon as the cake comes out of the oven, cut it in the pan and pour the ganache over the top. Cool to room temperature and decorate with sprinkles or chocolate shavings.