Chocolate Espresso Cakelettes

By: Amy Hatwig

  • Yield: 7 cups (12-14 Servings)
  • Cuisine: American
  • Course: Dessert


For the Cake

  • 3 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup oil
  • 1 cup coffee
  • 1 cup water
  • 3 tablespoons instant espresso
  • 3 teaspoons vanilla extract
  • 4 tablespoons apple cider vinegar

For the Glaze

  • 16 ounces semi sweet chocolate, coarsely chopped
  • 2 cups heavy cream
  • 2 tablespoons instant espresso
  • 4 tablespoons unsalted butter, room temperature


  1. For the Cake: Preheat oven to 325°F. Butter or oil baking pan and dust baking pan with flour, tapping out any excess. Set aside.
  2. Sift together flour, cocoa powder, baking soda, salt, and sugar into a medium bowl, and set aside.
  3. Combine oil, coffee, water, instant espresso and vanilla.
  4. In an electric mixer fitted with the paddle attachment add the sifted dry mixture to the bowl, then add the wet ingredient mixture and mix on low to medium speed until combined. Scraping down bowl to insure no dry lumps remain on the bottom of the bowl.
  5. Once mixture is smooth and lump free, add the apple cider vinegar and mix on low speed until just combined.
  6. Pour batter into prepared pan, about ½ cup of batter per cakelette mold.
  7. Bake at 325°F until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 20 minutes.
  8. Transfer to a wire rack to cool before unmolding.
  9. To unmold, invert cake pan to release cakelettes. Cool completely before decorating.
  10. Trim the bottom “bellies” off of the cakelettes so they are level and sit flat. Now Decorate!
  11. For the Glaze: Place coarsely chopped chocolate in a heat proof bowl and set aside.
  12. In a small saucepan over medium heat bring the heavy cream and instant espresso to a boil.
  13. Pour heavy cream mixture over chocolate and let stand for 2-3 minutes, until chocolate has softened.
  14. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
  15. Place plastic wrap directly on the surface of the ganache and allow to cool at room temperature for at least 4 hours. Or use immediately if glazing.