Posted by: the delish | March 19, 2012

Dark Chocolate Espresso Cake

I made this cake for my mother-in-law’s birthday. I found the recipe via Pinterest (if you can’t tell, it’s my new favorite cookbook) and decided to try and healthify it a little bit. It all worked out quite well! The cake itself was moist, flavorful and delicious! Check out this blog where I got the recipe. Her photos are so professional and beautiful, not to mention she has a super cool bundt pan. I have now added “fancy antique bundt pan” to the list of things I want.

About the cake – I am definitely making this again. My modifications to the recipe all came out surprisingly well, except on the glaze. Everyone here said it was good, but I think I should have used bittersweet chocolate like the recipe called for. Instead I used a Ghirardelli 100% Cacao bar that I had in my cupboard. I failed to think that out fully – it has no sweetness to it, therefore gave a slightly bitter taste to the glaze.

The other thing I am going to try for next time is instead of whole wheat flour, I am going to try coconut flour. And MAYBE, just maybe, I will go for vanilla Greek yogurt instead of plain. But I don’t think that would make too much of a difference.

I did use all high quality ingredients, including raw, unfiltered local honey, espresso powder and cocoa powder from The Spice House, and I actually scraped my vanilla fresh out of the bean and mixed it in with the yogurt before adding to the recipe. I don’t believe in plastic margarine, so I used REAL butter as I always do.

Cut into 12 slices (which are rather large, actually), it is 408 calories, 44 carbs and 27 grams of fat per slice. Not something I would eat every night but at least it was a more moderate indulgence than it could have been. On the second night, I had half a slice and was much more content with this. That is about a half inch slice. It was plenty because it is very rich and bold in flavor. Simple vanilla bean ice cream complimented perfectly.

Dark Chocolate Espresso Cake

  • 1 cup butter
  • 1/2 cup Dutch process cocoa
  • 1 tablespoon espresso powder dissolved into 3/4 cup water
  • 1 cup raw, unfiltered honey
  • 1 cup plain, nonfat Greek yogurt (or maybe vanilla??)
  • 1/4 teaspoon fresh vanilla, mixed into yogurt
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Preheat oven to 350. Grease or butter/flour bundt pan.

Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the espresso water and remove from heat. Add the sugar, sour cream, vanilla, and eggs to the warmed cocoa mixture and whisk until smooth. In a medium bowl combine the flour, baking soda, and salt. Add all at once to the first mixture, whisking until well blended.

Pour batter into prepared pan. Bake for 40-45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.

Dark Chocolate Cinnamon Glaze

  • 4 oz high quality bittersweet chocolate ***Note*** I used 100% Cacao but do not recommend!
  • 1/3 cup unsalted butter, softened and cut into 1/2 pieces
  • 1 1/2 teaspooons raw, unfiltered honey
  • 1/2 teaspoon ground cinnamon

Place the chocolate, butter, corn syrup, and cinnamon in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.

Pour warm glaze over bundt cake. Keep covered in a cake-keeper at room temperature for up to 4 days.

The above recipe was adapted from Rosie at Sweet Apolita – please check out her blog for the original version of the recipe – and for lots of other super excellent recipes, photos and writing. 🙂


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