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Chinese Buffet Chocolate Espresso Cake Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings

Description

This Chinese Buffet Chocolate Espresso Cake is a decadent layered dessert featuring a thin chocolate sponge infused with espresso, filled with a rich espresso cream, and coated in a glossy dark chocolate ganache. Perfect for coffee and chocolate lovers, this elegant cake combines delicate textures and bold flavors, finished with a luscious ganache that sets beautifully in the fridge.

Ingredients

Chocolate Cake

  • 4 large eggs
  • ½ cup sugar (100g)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 3 tablespoons oil
  • ½ cup all-purpose flour (71g)
  • ¼ cup cocoa powder (22g)
  • 1 teaspoon espresso powder
  • ½ teaspoon baking powder

Espresso Cream Filling

  • ¼ cup heavy cream
  • 2 tablespoons brewed espresso
  • ½ cup dark chocolate (85g, finely chopped or chocolate chips)
  • ¾ cup heavy cream

Chocolate Ganache

  • ½ cup heavy cream
  • ¾ cup dark chocolate (113g, finely chopped or chocolate chips)

Instructions

  1. Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Lightly grease a 10×15-inch rimmed baking sheet and line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, and baking powder until well combined.
  3. Whip Eggs: Using an electric stand mixer fitted with a whisk attachment, beat the eggs on medium-high speed for 3 minutes until frothy and pale.
  4. Add Sugar and Flavorings: Gradually add the sugar while continuing to beat until the mixture triples in volume and becomes fluffy, about 4-5 minutes. The batter should fall in thick, billowy ribbons when you lift the whisk. Mix in vanilla extract, salt, and oil.
  5. Combine Batter: Sift the dry ingredients into the wet mixture. Use a rubber spatula to gently fold until just combined, making sure there are no streaks of flour. Be careful not to overmix to maintain the airy texture.
  6. Bake the Sponge: Pour the batter into the prepared pan, spreading it into a very thin, even layer. Bake for 10-11 minutes until set. Let it cool for 10 minutes in the pan.
  7. Cool and Slice Cake: Run a knife around the edges to release the cake. Invert it onto a clean surface or parchment paper, peel off the parchment, and slice the cake into three equal rectangular layers. Transfer these layers to the refrigerator to cool further.
  8. Make Espresso Cream Filling: In a small saucepan over medium-low heat, warm ¼ cup heavy cream with brewed espresso until it simmers. Remove from heat and add finely chopped dark chocolate. Let it sit for 1 minute, then whisk until smooth. Transfer to a bowl to cool for 10 minutes.
  9. Whip Cream: Whip the remaining ¾ cup heavy cream until stiff peaks form.
  10. Combine Cream Filling: Gently fold the whipped cream into the cooled chocolate espresso mixture until well blended. Refrigerate the filling until needed.
  11. Assemble the Cake: Place a wire rack on a tray and cover it with parchment paper. Lay one sponge layer on the parchment. Spread half of the espresso cream filling evenly over it, then add the second sponge layer on top. Spread the remaining filling over the second layer and top with the final sponge layer. Smooth the sides and refrigerate for 15 minutes to set.
  12. Prepare Chocolate Ganache: Place the chopped chocolate in a bowl. Heat the ½ cup heavy cream in a small pan until it just begins to simmer. Pour the hot cream over the chocolate, letting it sit for a moment, then gently whisk until smooth and glossy.
  13. Finish Cake: Immediately pour the ganache over the chilled assembled cake, spreading it evenly to cover the top and sides.
  14. Set and Serve: Refrigerate the cake for 1-2 hours to allow the ganache to set fully. Serve chilled for best flavor and texture.

Notes

  • Be sure to whip the eggs and sugar until the mixture is very fluffy and tripled in volume for a light sponge.
  • Folding in dry ingredients gently preserves the airy texture of the batter.
  • The cake layers are very thin; careful slicing and layering is key.
  • Use good quality dark chocolate and espresso powder for best flavor.
  • Ganache should be poured immediately after whisking to ensure smooth coverage.
  • Refrigerate the cake after assembling to help the layers set properly before slicing.
  • Prep Time: 25 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Chinese Fusion

Find it online: https://saraflavors.com/chinese-buffet-chocolate-espresso-cake-recipe/