Flourless Mocha Cake with Mocha Sour Cream Ganache
{serves 12}
cake:
6 ounces chopped bittersweet chocolate
1/2 cup unsalted butter
3/4 cup sugar
2 teaspoons espresso powder
1/4 teaspoon kosher salt
1 teaspoon vanilla
3 eggs
1/2 cup Dutch-process cocoa
frosting:
1/2 cup sour cream, full-fat
1 teaspoon espresso powder
1 cup bittersweet or semisweet chips
Grease a 9" round pan. Line the bottom with parchment. Grease parchment. Heat oven to 375.
In a small saucepan, melt the chocolate and butter on low heat. Once melted, pour into the bowl of an electric mixer. Add sugar, espresso powder, salt, and vanilla. Mix until combined.
Add the eggs, beating until combined, scraping the bottom and sides of bowl as needed. Mix in cocoa just until incorporated.
Spoon into the prepared pan and smooth the top. Bake for 20 minutes or until done. Cool in the pan for 5 minutes. Run a knife along the edge, then invert a serving plate on top of the cake. Flip and remove the pan. Peel off parchment paper and let cool completely. (The bottom of the cake is now the top.)
Once cooled, make the frosting: Stir the sour cream and espresso powder together. Melt the chocolate chips in the microwave in 30-second intervals at 50% powder. Stir after each interval. Do not overheat. Pour over the sour cream mixture and stir until combined. Spread over top of the cake.
Cut into small wedges to serve. Store in refrigerator.
[NOTE: espresso powder may be omitted. Increase vanilla in the cake to 2 teaspoons.]
Adapted from King Arthur Flour
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