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Only until I was in my twenties did I enjoy sweets. As a kid if I had any sort of craving for something it was always chocolate covered espresso beans, and really I just preferred the bean part. I was a odd kid. Young aspiring chef me had a huge hatred for baking I just couldn’t get it down for some reason. Turns out I liked to cut corners which in baking isn’t a option. Then when it came to the very important cool down process before frosting a cake I wasn’t hearing any of that. I made a lot of melted cakes. It wasn’t till later in life I learned to bake properly and I learned I kinda enjoyed it.
Chocolate cake is one of my main go-tos when I feel like baking. For me baking is a very planned battle and I think that’s why I sometimes drag my feet. Even though I create and develop a specific recipe for whatever my needs may be. The running back and forth reading a paper really drains me. I seem to always double and triple check measurements. I will say though, starting and also caring about my baking changed me as a chef. It has taught me patience, long term rewards and precision.
Since adult me has kind of developed a sweet tooth I don’t sit around eating chocolate covered espresso beans often anymore. Since I would now probably eat a whole bag. I still love the combo. This recipe is for all the other chocolate and espresso lovers out there. Often in cakes a little espresso is added to boost the chocolate flavor. This cake is espresso forward! Try it out and let me know what you think!