Shelly's Recipe

CHOCOLATE ESPRESSO CAKE

Category: Cakes

2 2/3 cups flour
1 1/2 cups unsweetened cocoa powder
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup sour cream, at room temperature
1 tsp vanilla extract
1 tsp almond extract
1 cup unsalted butter, at room temperature
2 eggs, at room temperature
10 oz espresso coffee, at room temperature

Preheat the oven to 350. Brush the bottoms and sides of the pans with melted butter and line the bottoms with parchment paper.

In a large bowl, sift together the flour, coco powder, baking powder, baking soda, and salt. Set aside.

In a separate bowl, combine the yogurt, vanilla, and almond extract. Set aside.

Combine the butter and sugar and beat until smooth. Add the eggs, one at a time, scraping thoroughly between each addition. Alternately add the flour and sour cream mixtures to the butter mixture in two batches, starting and ending with the flour mixture. Scrape down the bowl after each addition.

Gradually pour in the coffee. Scrape down the bowl and beat until thoroughly combined. Divide the batter evenly between the cake pans. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.

Allow the cakes to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.

Chocolate Ganache
8 oz bittersweet chocolate, chopped
1 cup heavy cream

Place the chocolate into a large stainless steel bowl and set aside.

Heat the cream in a small saucepan over medium heat, whisking often. Just when the cream starts to come to a boil, pour it over the chopped chocolate and let it sit for 3 minutes.

Whisk it until it is smooth and no lumps appear. (I doubled this recipe for this specific cake)