Decadent Dark Chocolate Espresso Cake

1. Preheat Oven and Prep Pan

Begin by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan with butter, then line the base with parchment paper for easy removal.

2. Combine Butter, Chocolate, and Coffee

In a large heatproof bowl, combine the butter and chocolate pieces. Pour the boiling coffee over the mixture, stirring until everything melts and becomes smooth. The hot coffee not only melts the chocolate but also enhances its deep, rich flavor. You'll know it's ready when the mixture is glossy and lump-free.

3. Whisk in Sugar, Eggs, and Vanilla

Add the granulated sugar to the chocolate mixture, whisking until it dissolves completely. Then, incorporate the lightly beaten eggs and vanilla extract. Continue to whisk until the batter is smooth and well combined.

4. Add Dry Ingredients

Sift the self-rising flour, Dutch-processed cocoa powder, and salt into the chocolate mixture. Whisk until the dry ingredients are fully integrated, resulting in a smooth, liquid batter. Sifting helps prevent lumps, ensuring a uniform texture in your cake.

5. Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 1 hour, or until a skewer inserted into the center comes out clean. Once baked, let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. You’ll know the cake is done when the top has a slight crack and the skewer test is successful.

6. Make the Ganache (Optional)

If you're making the ganache, finely chop the remaining dark chocolate and place it in a food processor. In a small pan, heat the heavy cream and light corn syrup until just boiling, then pour it over the chocolate. Add the tablespoon of butter and process until the mixture is smooth. Cover with plastic wrap and let it set for 2 hours.

7. Make Mascarpone Cream (Optional)

For the mascarpone cream, whip the heavy cream, mascarpone, vanilla seeds, finely ground espresso, ground cinnamon, and confectioners’ sugar together until soft peaks form. This should only take 1 to 2 minutes with an electric mixer.

8. Assemble and Serve

Once the cake has cooled, carefully peel off the parchment paper and transfer it to a serving platter. If using, spread the ganache evenly over the top of the cake. Slice and serve with a generous dollop of the mascarpone cream on the side.