Espresso Fudge Delight

🍫✨ Chocolate Espresso Fudge Cake Recipe ✨🍫

Description: A symphony of rich flavors, this Chocolate Espresso Fudge Cake is a decadent masterpiece where devil’s food cake meets a luscious coffee-infused ganache. The velvety glaze and fudge sauce elevate this dessert to new heights, ensuring a taste of pure indulgence.

Total Time: 1 hour

Ingredients:

• 1 3/4 cups cake flour
• 1 1/2 cups granulated sugar
• 3/4 cup cocoa powder
• 1 cup unsalted butter
• 1 cup water
• 3 eggs
• 3 tablespoons hot water
• 1 cup bittersweet chocolate
• 3 cups heavy cream (divided)
• 16 tablespoons unsalted butter (divided)
• 2 tablespoons corn syrup
• 12 tablespoons granulated sugar
• 1 1/2 cups milk
• 2 tablespoons light corn syrup
• 1/3 cup espresso powder
• 1/4 cup vanilla extract

Instructions:

1. Make the Devil’s Food Cake:

   • Preheat the oven to 350°F.
   • Butter and line a 17 1/2 by 11 1/2-inch jelly roll pan.
   • Mix cake flour, sugar, cocoa powder, and baking powder in a bowl.
   • Add butter, blending until coarse. Beat in water, then eggs.
   • Transfer batter to the pan and bake for 18-22 minutes.
   • Invert the cake onto a rack, peel off paper, and cool completely.

2. Chocolate Espresso Whipped Ganache:

   • Dissolve espresso powder in hot water.
   • Pour over chocolate, let stand, then whisk until smooth.
   • Refrigerate for 2 hours, then beat until lightened in color.

3. Assemble the Cakes:

   • Cut out 8 rounds from the cake.
   • Place rounds in metal molds on a baking sheet.
   • Pipe whipped ganache on top, level with a spatula.
   • Freeze for 2 hours.

4. Prepare the Glaze:

   • Place chocolate in a bowl.
   • Boil cream and corn syrup, pour over chocolate.
   • Whisk until smooth. Set aside.

5. Chocolate Espresso Fudge Sauce:

   • Stir cocoa, espresso powder, and sugar in a saucepan.
   • Whisk in milk, cream, and corn syrup.
   • Bring to a boil, add chocolate, whisk until smooth.
   • Stir in butter and vanilla.

6. Unmold and Glaze the Cakes:

   • Remove cakes from molds after freezing.
   • Heat molds, slide them off, place cakes on a rack.
   • Whisk the glaze until smooth.
   • Pour over each cake to coat completely.

7. Serve:

   • Place a spoonful of chocolate espresso fudge sauce on a plate.
   • Top with a glazed cake and garnish with a candied violet if desired.

👩‍🍳✨ Pro Tips: Ensure the cakes are fully cooled before assembling to prevent melting. For an extra touch, dust the plated dessert with cocoa powder and serve with a dollop of whipped cream.

✨ Indulge in the Heavenly Fusion of Chocolate and Espresso! ✨