Dark Chocolate Espresso Cake


Dark Chocolate Espresso Cake

A rich, espresso-laden chocolate cake flavoured with cinnamom and topped with decadent buttercream. Chocolate heaven.

Serves 6-8.

Products used:

MasterClass Electronic Duo Kitchen Scales
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Smart Stack Non-Stick 21.5cm Round Cake Tin


180g butter
180g dark chocolate
340g caster sugar
3 large eggs
200g self-raising flour
60g granulated sugar
2tsp cinnamon
1tbsp espresso powder
170g small dark chocolate chips


Pre-heat oven to 180°C.

Grease a 20cm (8 inch) spring form cake tin.

Heat the butter and sugar until melted.

Beat together the sugar and eggs (ideally with an electric beater).

Fold the chocolate and flour into the egg and sugar mixture.

Mix together the sugar, cinnamon and espresso powder. Add half of this and half of the chocolate chips to the cake mixture.

Fill the cake tin with the mixture. Sprinkle the remaining sugar, cinnamon and espresso powder mix and chocolate chips on the top.

Bake for 45-50 minutes or until firm.

Leave to cool for 20 minutes in the tin then turn out onto a cooling rack.

Top with chocolate buttercream icing and chocolate shavings to serve.