• Cooking Time:
  • Servings:
  • Preparation Time:



  • 3/4 c plus 2 T unsalted butter (1 3/4 stick)
  • 10 oz bittersweet chocolate or semisweet choc, chopped
  • 4 t instant espresso powder or instant coffee powder
  • 4 L eggs
  • 1 1/4 c sugar
  • 1 T vanilla
  • 3/4 c a-p flour
  • Glaze:
  • 2/3 c whipping cream
  • 2 t instant espresso powder
  • 8 oz bittersweet or SS chocolate, chopped
  • 1/2 t vanilla


  • Preheat oven to 350. Butter and flour 9" springform pan.
  • Stir butter, chocolate, and espresso powder in heavy med saucepan over low heat until melted and smooth.
  • Transfer t L bowl and cool to rm temp.
  • Add eggs, sugar, and vanilla; whisk until well blended.
  • Add flour and whisk until just blended.
  • Transfer batter to prepared pan. Bake cake until tester inserted into center comes out w/moist batter attached, about 45 minutes.
  • Cool completely in pan.
  • For glaze: Mix cream and espresso powder in med saucepan. Bring to simmer over med heat, whisking to blend. Remove from heat.
  • Add chocolate and vanilla; whisk until melted and smooth.
  • Let cook until thickened but still pourable, stirring often, about 20 minutes.
  • Using small knife, cut around pan sides to loosen cakes. Remove pan sides. Place cake on its pan bottom on rack set over baking sheet.
  • Pour glaze evenly over top of cake, allowing to run down sides; smooth glaze w/metal spatula.
  • Let cake stand about 2 hours. Transfer to plate. Cover and refrigerate overnight.

Categories: Birthday  Cake  Dessert 

Author Credit: Bon Appetit

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