If your goal is to make the chocolatiest cake possible, you simply can’t skip the espresso.
“Espresso and chocolate have a lot of crossover in terms of flavor profiles, so they complement each other really well,” says Benjamina Ebuehi, author of. Good dark chocolate usually has notes of fruitiness, bitterness, and a little acidity, and adding a bit of espresso—whether in liquid or powder form—both highlights and balances those properties.
Molinaro explains that using good espresso also brings a creamy factor to chocolate cakes: “That creaminess lends an unctuous, fattiness to the cocoa. That's also why a cup of espresso and a piece of chocolate go hand and hand.” While cocoa alone can taste flat and one-dimensional, cocoa with espresso tastes complex and intense. “It’s the difference between a cake that's just dark brown and sweet and one that’s super chocolatey,” says Molinaro.
You could add the espresso powder directly to the cake’s dry ingredients, but Ebuehi’s favorite method is to dissolve a ½ teaspoon of espresso powder into hot water before adding it to the batter. “Adding hot water extracts all those wonderful flavor particles. It also ensures the coffee is properly dissolved and evenly dispersed in the batter.” If you go this route, make sure to account for the extra liquid you’ll be adding.
Alternatively, you could use an actual shot of espresso, which is a wonderful option for those who have an espresso machine at home . For the vegan chocolate cake in her cookbook, Molinaro extracts the most flavor possible from the chocolate and the coffee by heating cocoa powder, a shot of espresso, water, and vegetable oil over low heat until she has a thick, chocolatey syrup. It’s this syrup that she adds to the cake batter for moisture, richness, and deep flavor.
If you don’t have a shot of espresso or espresso powder on hand, you could also use a regular cup of coffee in place of the liquid—milk, water, etc.—in the recipe. Just know that the chocolatey flavor will be slightly less pronounced. But any form of coffee is better than no coffee at all—and for the best results,Guittard Cocoa Rouge Dutch Process Cocoa Powder
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