Chocolate Espresso Fudge Cake

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 3/4 cups cake flour (not self-rising)
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened alkalized cocoa powder
• 1 tablespoon baking powder
• 1 cup unsalted butter, at room temperature (2 sticks)
• 1 cup water, hot
• 3 large eggs, at room temperature
• 1 teaspoon espresso powder (such as medaglia d'oro)
• 3 tablespoons hot water
• 16 ounces bittersweet chocolate, finely chopped
• 2 cups heavy cream
• 12 ounces semisweet chocolate, finely chopped
• 1 1/2 cups heavy cream
• 2 tablespoons corn syrup
• 1/3 cup unsweetened alkalized cocoa powder
• 1 teaspoon espresso powder (such as medaglia d'oro)
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup light corn syrup
• 4 ounces semisweet chocolate, finely chopped
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• to taste candied violet (optional)

Recipe

• 1 make the devil's food cake: position a rack in the center of the oven and preheat to 350 degrees f.
• 2 butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. lightly dust the sides of the pan with flour and tap out the excess.
• 3 in the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. using the paddle attachment, blend the dry ingredients on low speed, until combined.
• 4 add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
• 5 at medium speed, beat in the water, scraping down the side of the bowl as necessary. continue to beat the batter at medium speed for 2 minutes.
• 6 beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
• 7 scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
• 8 bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
• 9 run the tip of a knife around the edges of the pan. invert the cake on to a wire rack. carefully peel off the paper and cool the cake completely.
• 10 make the chocolate espresso whipped garlache:
• 11 in a small cup, stir the espresso powder into the hot water until dissolved; set aside
• 12 place the chocolate in a medium bowl: set aside.
• 13 in a small, heavy saucepan, combine the heavy cream and espresso mixture. bring to a gentle boil.
• 14 remove from heat and pour the mixture over the chocolate. allow the mixt ure to stand for 1 minute to melt the chocolate. gently whisk until smooth.
• 15 cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
• 16 using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. do not overbeat the ganache or it will become grainy.
• 17 assemble the cakes: using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. place the molds on a baking sheet and place a cake round in the bottom of each mold.
• 18 fill a pastry bag fitted with a large plain tip with the whipped ganache. pipe the ganache on top of each round, filling each mold to the top.
• 19 with a small, offset metal spatula, scrape the top of each mold to the level the ganache. place the sheet of molds in the freezer for 2 hours.
• 20 make the glaze: place the chocolate in a medium bowl.
• 21 in a small saucepan, bring the cream and corn syrup to a gentle boil.
• 22 pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. gently whisk until smooth.
• 23 cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
• 24 make the chocolate espresso fudge sauce: in a medium saucepan, stir together the cocoa, espresso powder and sugar.
• 25 slowly whisk in the milk and cream.
• 26 stir in the corn syrup. cook over medium heat, stirring constantly until the sugar is completely dissolved.
• 27 raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
• 28 remove the pan from the heat and add the chocolate. let the mixture stand for 30 seconds to melt the chocolate. whisk until smooth.
• 29 stir in the butter and vanilla.
• 30 unmold and glaze the cakes: remove the molds from the freezer.
• 31 gently heat the side of each mold using a portable hair dryer or a hot, damp towel. carefully slide off each mold.
• 32 place the cakes on a wire rack set over a baking sheet. place the baking sheet in the freezer for 15 minutes.
• 33 remove the plastic wrap from the glaze and gently whisk until smooth.
• 34 remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
• 35 place a spoonful of chocolate espresso fudge sauce on a dessert plate. place a cake on top of the sauce; garnish with a candied violet, if desired.
• 36 repeat with the remaining cakes.