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Espresso Red Velvet Cake with Chocolate Ganache Filling
Created by: Howcan Team
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together 2 1/2 cups of flour, 1 1/2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of cocoa powder.
- In a separate bowl, mix together 1 cup of vegetable oil, 1 cup of buttermilk, 2 eggs, 2 tablespoons of red food coloring, 1 tablespoon of instant espresso powder, and 1 teaspoon of vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Slowly stir in 1 cup of boiling water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the chocolate ganache filling, place 8 ounces of chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat 1 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Add 2 tablespoons of unsalted butter and stir until smooth and glossy. Let the ganache cool to room temperature, stirring occasionally.
- Once the cakes are completely cooled, place one cake layer on a serving plate. Spread the chocolate ganache filling evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with any remaining ganache.
- Slice and serve the espresso red velvet cake with chocolate ganache filling. Enjoy!
The Espresso Red Velvet Cake with a chocolate ganache filling is a decadent twist on the classic red velvet cake. This indulgent dessert combines the rich flavors of espresso and chocolate with the moist, vibrant red velvet cake layers. The history of this delightful creation can be traced back to the southern United States, where red velvet cake has been a beloved treat for generations. Renowned chefs and bakers have put their own spin on this dessert, incorporating espresso and chocolate ganache to elevate its flavor profile. Today, this delightful cake can be found in upscale bakeries and fine dining establishments, where it continues to delight dessert enthusiasts with its irresistible combination of flavors. For those looking to recreate this masterpiece at home, it's essential to nail the balance of the espresso and chocolate flavors in the ganache filling, as well as achieving the perfect moist and tender red velvet cake layers. Whether enjoyed in a cozy cafe or as a show-stopping dessert at a special occasion, the Espresso Red Velvet Cake with a chocolate ganache filling is a true delight for the senses.
60 min
12
380 calories
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