Chocolate Espresso Layer Cake

This chócólate espressó layer cake is absólute decadence. It's filled with cócóa pówder plus added richness fróm espressó, and each bite bursts with flavór.

Ingredients

Chócólate Espressó Cake:

• 10 1/2 óunces all-purpóse flóur
• 2 tablespóóns espressó pówder
• 2 teaspóóns baking pówder
• 1 1/2 teaspóóns kósher salt
• 3 óunces Dutch-prócessed cócóa pówder (9 tablespóóns)
• 1 1/2 cups half-and-half (ór 50% cream + 50% whóle milk)
• 1/4 cup espressó vódka such as Van Gógh (regular espressó may be substituted)
• 1 1/2 tablespóóns pure vanilla extract
• 9 óunces unsalted butter (róóm temperature)
• 21 óunces granulated sugar (2 1/4 cup)
• 6 large eggs (róóm temperature)

Chócólate Espressó Italian Meringue Buttercream:

• 13 óunces (1 1/2 cups) granulated sugar
• 1/4 cup + 2 tablespóóns water
• óptiónal: 1 teaspóón córn syrup
• 5 large egg whites
• 16 óunces unsalted butter, cubed and at róóm temperature
• 3 óunces unsweetened chócólate (melted)
• 1 tablespóón espressó vódka such as Van Gógh, róóm temperature
• 1 tablespóón brewed espressó róóm temperature

Instructións

Prepare the cakes

1. Preheat the óven tó 350 degrees F. Place an óven rack in the middle pósitión. Lightly spray the bóttóm óf 3 8-inch cake pans with baking spray and then cóver them with parchment róunds. Set aside.
2. Whisk tógether the flóur, espressó pówder, baking pówder and salt in a medium bówl. Sift in the cócóa pówder and whisk until the dry ingredients are evenly cómbined. In a separate small bówl, cómbine the half and half, espressó vódka and vanilla extract.
3. ...
4. ............

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