Chinese Buffet Chocolate Espresso Cake
This cake is so fluffy and decadent. My wife is on a diet but she could not resist having a slice because it smelled so good. Now I don't have to go to the buffet to enjoy it anymore.
Ingredients
Chocolate cake
- 4 large eggs
- ½ cup sugar (100g)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons oil
- ½ cup all-purpose flour (71g)
- ¼ cup cocoa powder (22g)
- 1 teaspoon espresso powder
- ½ teaspoon baking powder
Espresso cream filling
- ¼ cup heavy cream
- 2 tablespoons brewed espresso
- ½ cup dark chocolate (85g; finely chopped or use chocolate chips)
- ¾ cup heavy cream
Chocolate ganache
- ½ cup heavy cream
- ¾ cup dark chocolate (113g; finely chopped or use chocolate chips)
Instructions
Chocolate cake
- Preheat your oven to 350°F. Lightly grease the bottom and sides of a rimmed baking sheet (10x15-inch) and line it with parchment paper.
- In a medium bowl, whisk flour, cocoa, espresso powder, and baking powder.
- In the bowl of an electric stand mixer fitted with the whisk attachment, beat eggs on medium-high speed for 3 minutes until frothy and pale.
- Gradually add sugar and beat until tripled in volume and fluffy, about 4-5 more minutes. When you lift the whisk out of the mixture, it should slowly fall back into itself in thick, billowy ribbons. Mix in vanilla, salt, and oil.
- Sift in the dry ingredients then use a rubber spatula to fold the ingredients until just combined. Make sure to scoop the bottom of the bowl until there are no more streaks of flour. Pour the batter into the prepared pan and spread it into a very thin layer. Since the cake is very thin, it only takes 10-11 minutes to bake through. Let it cool for 10 minutes.
- Run a knife along the edges of the pan to release the cake. Invert it onto a clean surface or parchment paper, then gently peel off the parchment and slice it into 3 equal rectangles. Transfer to the fridge to cool it even further.
Espresso cream filling
- In a small saucepan, heat ¼ cup heavy whipping cream and espresso over medium-low heat until simmering.
- Remove from heat and add finely chopped dark chocolate. Let sit for 1 minute, then whisk until smooth. Transfer the mixture to a clean bowl and let it cool for 10 minutes.
- Whip the remaining ¾ cup of heavy whipping cream until stiff peaks form.
- Gently fold whipped cream into chocolate mixture. Refrigerate until it is needed.
Assembling
- First, place a wire rack on a tray and put a piece of parchment paper on the wire rack. Place one sponge layer on the parchment. Spread half of the filling over it, then add another sponge layer on top. Spread the rest of the filling over the second layer, and finally, place the last sponge layer on top. Smooth out the sides, then refrigerate for 15 minutes.
Chocolate ganache
- Place chopped chocolate in a bowl.
- In a small pan, heat heavy cream until it just starts to simmer. Pour over the chocolate and gently whisk until smooth. Immediately pour it over the chilled cake and spread it to cover the top and sides.
- Refrigerate for 1-2 hours to allow the chocolate to set and then serve!