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Rich Dark Chocolate Capricorn Cake with Espresso Dusting

A moist, dark chocolate slice of capricorn cake covered in glossy ganache.
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Make this rich, grounded Dark Chocolate & Espresso Bean Capricorn Cake. It features deep, satisfying flavors perfect for a celebration, designed to be achievable for the busy home cook.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed espresso or strong coffee
  • 1/2 cup semi-sweet chocolate chips
  • For Espresso Dusting: 1 tablespoon finely ground espresso beans
  • For Chocolate Ganache Frosting: 1 1/2 cups heavy cream
  • 12 ounces bittersweet chocolate, finely chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the sugar and whisk again until combined.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  4. Carefully pour the hot espresso or coffee into the batter and mix until smooth. The batter will be thin. Stir in the chocolate chips.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes.
  8. Whisk the chocolate and cream mixture slowly, starting from the center, until the ganache is smooth and glossy. Let the ganache cool and thicken at room temperature for about 1 to 2 hours, stirring occasionally, until it reaches a spreadable consistency.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the ganache over the top. Place the second layer on top. Frost the top and sides of the entire cake with the remaining ganache.
  10. For the Capricorn decoration, lightly dust the top of the cake with the finely ground espresso beans to mimic an earthy texture or constellation pattern.
  11. Chill the cake for at least 30 minutes before slicing for clean cuts.

Notes

  • Use high-quality bittersweet chocolate for the best ganache flavor.
  • If you do not have espresso, strong brewed coffee works well in this recipe.
  • For an elegant birthday cake design, consider using a stencil of the Capricorn constellation before dusting with espresso powder.

Nutrition

Find it online: https://cookingbyfelix.com/capricorn-cake-rich-dark-chocolate-espresso/