Espresso Chocolate Ganache Cake

Name: Espresso Chocolate Ganache Cake
Yield: Makes one 8-inch [20-cm] Double Layer Cake / Serves 8 to 10
Cuisine: American
Ingredients: 6 cups [750 g] finely chopped bittersweet chocolate; 2 cups [480 ml] heavy cream; 1 tablespoon instant coffee; ¼ teaspoon kosher salt; 1 cup [220 g] unsalted butter (2 sticks), room temperature; ¼ cup [60 ml] bourbon; 2 large eggs; 2 cups [400 g] white sugar; 2 cups [280 g] all-purpose flour; 1 teaspoon vanilla extract; ½ teaspoon kosher salt; 1 teaspoon baking soda; ¾ cup [180 ml] hot espresso or strong brewed coffee; 1¼ cups [220 g] chopped unsweetened (baking) chocolate

Preparation info

Makes one 8 inch [20-cm] Double Layer Cake / Serves
8 to 10

Difficulty
Medium

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

I hustled; that’s part of my story. I offered people cake. It’s not just sugar. It’s a small piece of sugary joy and a piece of myself used to celebrate the moments that we all need to celebrate. For weddings, anniversaries, milestones. It’s important. If you tempt people with sugar, you get a lot of yeses.

Ingredients

Cake

¾ cup [180 ml] hot espresso or strong brewed coffee
1¼ cups [

Americas
United States
Dessert
Cake
Vegetarian

Method

Preheat the oven to 325°F [165°C]. Lightly grease two 8-inch [20-cm] cake pans and line with parchment paper.

To Make the Cake

In a mixing bowl, combine the hot espresso and chocolate pieces. Let sit for 5 minutes to melt the chocolate, the