Servings: 8 people
Calories: 360kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Springform pan (Ø 20 cm)
- Toothpick or skewer
Ingredients
- 125 ml freshly brewed espresso
- 2 tbsp cocoa powder
- 150 g dark chocolate couverture
- 150 ml sunflower oil
- 2 eggs (size M)
- 200 g flour
- 200 g brown sugar
- 2 tsp baking powder
- 1 pinch salt
- 1 pinch nutmeg
- some butter for the mold
Instructions
- Mix 75 ml of hot espresso with cocoa powder in a small bowl and let it sit.
- Melt the chopped dark chocolate couverture in a water bath and cool slightly.
- Whisk together oil and eggs for 3-4 minutes until light and airy.
- In another bowl, mix flour, brown sugar, baking powder, salt, and nutmeg.
- Combine dry and wet ingredients, folding in the melted chocolate and espresso-cocoa mixture gently.
- Pour the batter into a greased springform pan (Ø 20 cm) and smooth it out.
- Bake at 180°C (fan oven) or 160°C for 35-45 minutes, checking with a toothpick.
- For glaze, heat cream and butter until boiling, then pour over chopped whole milk couverture and cocoa powder, let sit for 2 minutes, then stir.
- Remove cake from pan, drizzle remaining espresso over top, and pour glaze evenly over the cake.
- Let the glaze set before slicing and serving.
Notes
Store in an airtight container to retain moisture; adding a slice of bread can help as well.
For a vegan version, replace eggs with flax eggs and use plant-based milk.
If you desire a gluten-free option, almond or oat flour can be used.
Add a pinch of espresso powder to the glaze for an extra coffee kick.
Nutrition
Calories: 360kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2IU | Calcium: 2mg | Iron: 10mg
Tried this recipe?Let us know how it was!