Satan Cake Chocolate and Coffee
Indulge in the decadent allure of the Satan Cake Chocolate and Coffee, a sinfully rich dessert that marries the bold flavors of dark chocolate and robust coffee. This towering layer cake features moist, coffee-infused chocolate cake layers slathered in a luscious bittersweet chocolate ganache enhanced with a hint of espresso powder for a bold, aromatic finish. Perfectly balanced between sweet and bitter, this cake is ideal for chocolate and coffee enthusiasts alike. With simple ingredients like cocoa powder, strong brewed coffee, and creamy ganache, this dessert is surprisingly easy to make but guaranteed to impress. Whether you're celebrating a special occasion or craving a gourmet treat, this heavenly cake delivers an irresistible depth of flavor in every bite. Keywords: chocolate coffee cake, chocolate ganache, coffee-infused dessert, bittersweet chocolate cake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Whole milk
- 1 cup Strong brewed coffee (cooled)
- 0.5 cup Vegetable oil
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 8 ounces Bittersweet chocolate (chopped)
- 1 cup Heavy cream
- 2 tablespoons Butter (unsalted)
- 1 teaspoon Espresso powder
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
Add the milk, brewed coffee, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth using a hand mixer or whisk. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if needed.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes.
Transfer the cakes to a wire rack to cool completely before frosting.
To make the ganache frosting, heat the heavy cream in a small saucepan over medium heat until it begins to steam but does not boil.
Pour the hot cream over the chopped bittersweet chocolate and let it sit for 2-3 minutes. Stir until the chocolate is fully melted and the ganache is smooth.
Mix in the butter and espresso powder until fully incorporated. Allow the ganache to cool to a spreadable consistency, stirring occasionally.
Place one cake layer on a serving plate. Spread a generous layer of ganache over the top. Place the second layer on top and spread ganache over the top and sides of the cake.
Smooth the ganache with an offset spatula for a polished look, or create swoops and swirls for texture.
Let the cake set for at least 30 minutes at room temperature before slicing. Serve and enjoy!
Nutrition Facts
Calories |
6432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.9 g | 449% | |
| Saturated Fat | 156.4 g | 782% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 5512 mg | 240% | |
| Total Carbohydrate | 826.9 g | 301% | |
| Dietary Fiber | 95.1 g | 340% | |
| Total Sugars | 497.9 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 776 mg | 60% | |
| Iron | 57.9 mg | 322% | |
| Potassium | 4830 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
