We all know there is nothing better than chocolate cake. Chocolate cake can help a hurting soul and replace a present at a party, but we all have had that horrible chocolate cake from a box. That is why I chose this killer chocolate cake to represent me as my first recipe on Haas of Rachel, to save anyone in need of some chocolate love.
This chocolate cake is not something you can buy at the gas station. This chocolate cake will announce you as both a chocolate and a coffee lover. I personally love espresso, especially since I bought an espresso maker. Espresso is what makes me become as close to a morning person as physically and mentally possible, so I couldn't make a chocolate cake without it. I'm also pretty sure my blood is made up of caramel. If I walk into a coffee shop and they have caramel, you bet your ass it is going in my coffee. I had to dedicate one picture of this post to my oozing caramel. Lastly, chocolate. Chocolate is everybody's old friend who makes you form an addictive personality. "Go ahead, you'll be fine" and yes you will with this cake. So give this one a try to bring to your next celebration and I'm not judging if you consider any time a celebration.
Double Espresso Chocolate Cake with Salted Caramel and Chocolate Ganache
// Cake //
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 1/2 cup of butter
- 2 eggs
- 1 tablespoon of chocolate extract
- 1 1/4 cup of flour
- 1/4 cup of unsweetened cocoa powder
- 1 3/4 teaspoon of baking powder
- 1/2 cup of cold espresso
- 1/8 teaspoon of sea salt
- 1/4 cup of chocolate ganache
- 1 tablespoon of espresso, finely ground
// Caramel //
- 1/2 cup of granulated sugar
- 2 tablespoons of butter
- 1 ounce of milk
- 1/4 teaspoon of sea salt
// Chocolate Ganache //
- 18 ounces of semi-sweet chocolate chips
- 1 tablespoon of coconut oil
- Preheat your oven to 350'F & begin boiling water for the double boiler. You can also pour the chocolate chips and spoon in the coconut oil over the top. Stir every 5 minutes until creamy and melted.
- Start by creaming the butter and both sugars together until they are fluffy and a light khaki color. Add in the eggs one at a time and the chocolate extract.
- Mix together the cocoa powder, flour, espresso, salt, and baking powder in a small, separate bowl.
- In additions of two, add in the dry ingredients and the liquid espresso. Lastly, blend in the chocolate ganache. Set aside the ganache until we are ready for decorating.
- Pour the cake batter in a buttered, square pan and bake for 25-30 minutes, depending on your pan and oven. Cool in the refrigerator when finished.
- While the cake is cooling, you can begin the thick caramel sauce. Measure the sugar into a pan over medium to medium-high heat. Continuously stir the sugar once it begins to melt! I cannot stress this step more, otherwise you're finished product will have chunks of unmelted sugar in it. You will see the sugar start to clump together, but if you keep stirring, it will eventually melt again.
- Once all of the sugar has entirely melted and is a light golden brown, stir in the butter. The caramel will sizzle and cling up a bit, but again, keep stirring until fully incorporated.
- Add in the milk and mix until medium golden brown and combined. Set aside.
- After the cake is cooled, remove from your pan, you may have to use a small spatula for help. Cut the cake in half and smooth the caramel on top one layer. Place the other layer, upside down so that the flat side is up.
- Heat the ganache back up to temperature. The ganache is then strategically spooned over the cake. Use a plastic utensil, such as a ladle or soup spoon because other materials will pull up on the cake crumbs.
- Decorate with whatever you so please: crushed candy bars, sprinkles, royal icing pieces, toffee, chocolate chips. Go wild!