A week ago I posted a formula for Orange Whipped Cream Cake. The cake was extremely damp, heavenly and was brimming with spring flavors… it even made the Foodbuzz Top 9 on Friday. The cake was adjusted from Rose's Heavenly Cakes and the post incorporated a giveaway for Rose's cookbook. Keeping in mind the end goal to enter the giveaway, I requested that my perusers portray the best cake they had ever tasted. 

I was eager to peruse each and every remark; the greater part of the cakes sounded heavenly and I will probably make a large portion of them in the coming months! Yet, one of the cakes would not leave my contemplations, it made them consider chocolate and coffee for quite a long time. One of my perusers, Jessie presented a connection on a Chocolate Cake with Espresso Buttercream from Oprah's site. I was stricken with this cake at first look and knew I needed to make it instantly! Affirm, not instantly on the grounds that Jessie posted it at very nearly 10 pm, yet I made it a few days after the fact! Before I get to the formula for this awesome cake, I first need to specify and interface you to a few (in spite of the fact that I would love to show every one of them) of the other brilliant cakes my perusers posted… 

Nutty spread Cake is Allie's fave 

Coconut Cake said by Catey 

Apple Pound Cake was Pam's top pick 

LaRae cherishes her Peppermint Ho-Ho-Ho Cake 

Niki worships her Carrot Cake 

Maria and her hubby are stricken with her Plum Nectarine Cake 

Presently I can proceed onward to this stunningly lovely and completely heavenly Chocolate Cake with Espresso Buttercream. This formula initially showed up in the July 2004 release of O Magazine and it might truly be the most perfect cake I have ever constructed. The cake has a rich, profound, chocolate enhance and the buttercream has an astonishing silk like surface that sets wonderfully with the cake. The ganache, goodness the ganache just puts it over the top and into the domain of unadulterated delight! On the off chance that you are searching for a centerpiece, unquestionably try this cake out! It requires a little investment and exertion, yet it is especially justified regardless of consistently! Make this for Valentine's Day and you will inspire your sweetie! 

Goodness and Congratulations to Sheena of the blog, The Hungry Panda. Sheena is the fortunate victor of Rose's Heavenly Cakes! I trust you appreciate this book as much as I have.



1 1/2 cups sugar
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup milk
6 tablespoons canola oil
2 teaspoons pure vanilla extract
3/4 cup very hot water


4 large egg yolks
3/4 cup sugar
2 sticks unsalted butter , softened
2 teaspoons instant espresso powder
1 teaspoon very hot water
12 ounces bittersweet chocolate , chopped (I used semisweet)
4 tablespoons unsalted butter , softened and diced
1 cup heavy or whipping cream
1 tablespoon sugar



1. Preheat oven to 375°F. Line a 15 1/2" x 10 1/2" jelly-roll pan with parchment paper; spray paper with nonstick cooking spray.
2. In the bowl of an electric mixer fitted with a whisk attachment, combine sugar, flour, cocoa, baking powder, baking soda, and salt at medium speed until blended. In another bowl, whisk eggs, milk, oil, and vanilla. Gradually beat egg mixture into flour mixture, about 5 minutes. Shift mixer to low speed; add hot water until blended. Pour batter into pan. Bake until toothpick comes out of the center clean, 20 to 25 minutes. Cool cake completely.
3. Invert cake onto a large wire rack; peel off parchment paper. Invert cake again onto a large cutting board. With a serrated knife, cut cake into equal thirds.
4. Set a large wire rack over a sheet of waxed paper. Arrange one cake layer on rack; spread half of buttercream evenly over top. Add another cake layer; spread top with remaining buttercream. Place remaining cake layer on top.
5. Pour ganache over top of cake, spreading with a spatula so it coats the sides. If ganache does not cover sides completely, pour any excess that has collected on the waxed paper back into bowl and spread again. Refrigerate cake until ganache sets, about 1 hour. Use two large spatulas to transfer cake onto a serving plate


1. In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks at medium speed until they become lemon colored and ribbon like when beaters are lifted, about 5 minutes. Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, swirling pan occasionally, until sugar completely dissolves and syrup just comes to a boil. Increase heat to high; boil syrup until it registers 238°F on a candy thermometer. With the mixer on medium speed, immediately add syrup to beaten egg yolks in a thin, steady stream. Beat mixture until it cools to room temperature and is light and fluffy, about 10 minutes. Gradually add butter, 1 tablespoon at a time, until completely incorporated. In a cup, dissolve espresso powder in hot water; beat into buttercream.
2. In a large bowl, combine chocolate and butter. In a small saucepan, heat cream and sugar over medium-high flame, stirring occasionally, until small bubbles appear around edge of pan. Pour hot cream over chocolate; stir until chocolate and butter melt and mixture is completely smooth. Cool, stirring occasionally, until thickened but not pasty, about 15 minutes.


- I used semisweet chocolate for the ganache.
- I used a hot knive to cut the slices.
Hakan Yerlikaya
Hakan Yerlikaya

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