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Espresso Glazed Pinterest Chocolate Cake with Ground Chocolate Topping

June 25, 2012


A simple and delicious sounding recipe, black magic chocolate cake from, had been making the rounds on pinterest, with lots and lots of repins.

And the fancy tube pan I’d recently bought was definitely my favorite new baking toy.

Plus I’d been thinking about figuring out how to fashion a new glaze from espresso powder, confectioners sugar and coffee, which I’d also been considering sprinkling with ground chocolate.

And so this cake was born.

This dark, nearly black cake is exceptionally tender & moist, with a deep chocolate flavor.

I definitely plan to try it again as a traditional layer cake with gobs of creamy frosting, just as it was posted on Pinterest — it sounded absolutely fantastic that way!

But I’m also glad I changed it up a bit because this glazed & chocolate sprinkled version is really, really great.

You’ll Need:

For the Cake —

1 3/4 cup flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup cooled strong black coffee

1 cup buttermilk

1/2 cup vegetable oil

1 tsp vanilla extract

2 tbs or so softened butter for the pan

2 tbs or so cocoa powder for the pan

A 10″ tube pan

A mixer & large mixing bowl

A wire rack

Aluminum foil or parchment

For the Glaze —

1 tbs espresso powder

2 cups confectioners sugar

3 – 4 tbs cooled black coffee

A medium mixing bowl

A whisk

Saran wrap

For the Topping —

2 oz semi sweet chocolate, finely ground in a food processor


1. Preheat the oven to 350.

2. Generously grease the tube pan with butter, then toss in the 2 tbs of cocoa and tip pan to coat butter. Tap out any excess.

3. In the mixing bowl, blend the flour, sugar, cocoa, baking soda, baking powder & salt.

4. Add the eggs, cooled coffee, buttermilk, oil & vanilla & mix on medium speed for 2 minutes. The batter will be thin.

5. Scrape down sides of bowl, then turn out the batter into the prepared pan.

6. Bake 35 – 40 minutes, until a toothpick inserted in the center comes out dry.

7. Cool the cake in the pan 30 minutes, then to remove the cake, invert it over a rack with parchment or foil underneath. Cool the cake there fully before preparing the glaze.

9. Grind the 2 oz of semi sweet chocolate in the food processor & reserve.

10. For the glaze, combine the espresso powder & confectioners sugar with a whisk, then whisk in 3 tbs of cool coffee. If its too thick (the glaze should be pourable) add another tbs or so of coffee. Let it sit, covered with Saran wrap for a few minutes until the espresso powder dissolves, then whisk again.

11. Carefully place the cooled cake on a plate, then, with a spoon, drizzle half the glaze over the cake.

12. Before the glaze sets, sprinkle it with the ground chocolate.

13. Then drizzle the remaining glaze over the cake in areas not already covered by glaze & ground chocolate.

Serves 8

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