Description

This elegant, small-batch chocolate cake utilizes a sophisticated ribbon-stage egg foam and a blooming cocoa technique to produce a velvety, tender crumb. Finished with a rich espresso-infused buttercream, it is the quintessential dessert for intimate gatherings or special celebrations.

Ingredients

4 oz semi-sweet chocolate
1/4 cup Dutch-processed cocoa
1/2 cup hot water
1 3/4 cups granulated sugar
1 3/4 cups all-purpose flour
1 cup buttermilk
4 large eggs
2 large egg yolks
18 tbsp unsalted butter
Baking soda
Salt
Pure vanilla extract
1 3/4 cups unsweetened baking cocoa
3 1/2 cups confectioners’ sugar
1 cup unsalted butter
4-6 tbsp heavy cream
1 tsp espresso powder

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Instructions

Preheat oven to 350°F (175°C) and grease, flour, and line three 6-inch baking pans with parchment paper.
Create a double boiler to melt the semi-sweet chocolate, hot water, Dutch-processed cocoa, and 1/2 cup of the sugar until glossy, then set aside to cool.
In separate bowls, sift together the dry ingredients (flour, baking soda, and salt) and combine the wet ingredients (buttermilk and vanilla).
In a stand mixer, whip the eggs, yolks, and remaining 1 1/4 cups sugar on high speed for 5 minutes until the ribbon stage is reached.
Lower the mixer speed to incorporate the cooled chocolate mixture, then add the room-temperature butter one cube at a time until emulsified.
Add the flour mixture in three parts and the buttermilk in two parts, alternating and beginning/ending with the flour.
Divide the batter among the three pans and bake for 18–22 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pans for 15 minutes before turning out onto wire racks to cool completely.
Beat the sifted cocoa, confectioners’ sugar, and espresso powder with the soft butter and heavy cream until the frosting is light and spreadable.
Level the cake layers, stack with frosting between each, and coat the exterior with a bench scraper for a smooth finish.

Notes

To ensure the most successful emulsion, make sure your butter is truly at room temperature—soft enough to leave an indentation when pressed, but not melting. If the batter looks slightly separated before adding flour, continue as directed, as the dry ingredients will help the mixture come together perfectly for a velvety finish.

Prep Time: 30 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American