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Espresso Chocolate Fudge Cake (Not Too Sweet) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 38 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A rich and fudgy Espresso Chocolate Fudge Cake that’s perfectly balanced with a deep coffee flavor and 70% dark chocolate. Not overly sweet, this cake highlights the intense espresso and chocolate notes, making it an ideal dessert for chocolate lovers seeking a sophisticated treat.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1/2 cup strong brewed espresso or very strong coffee, cooled
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 4 ounces dark chocolate (70% cacao), melted and slightly cooled

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper for easy removal.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
  3. Mix wet ingredients: In a separate bowl, whisk the two large eggs, cooled espresso, whole milk, vegetable oil, and vanilla extract together until smooth and homogenous.
  4. Combine wet and dry: Gradually add the wet ingredients to the bowl with dry ingredients and gently stir using a spatula or spoon until just combined. Avoid overmixing to keep the cake tender.
  5. Incorporate melted chocolate: Fold in the melted dark chocolate until the batter becomes smooth and glossy, ensuring an even distribution of chocolate flavor.
  6. Pour and bake: Pour the batter into the prepared cake pan and level the top with a spatula. Bake in the preheated oven for 30 to 35 minutes. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.
  7. Cool and serve: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.

Notes

  • This cake has intentionally balanced sweetness to highlight the espresso and dark chocolate flavors.
  • For an elegant finish, dust lightly with cocoa powder or serve with unsweetened whipped cream.
  • Be careful not to overbake to maintain the fudgy, moist texture.

Find it online: https://slsrecipes.com/espresso-chocolate-fudge-cake-not-too-sweet-recipe/