- This three-layer cake is a showstopper fit for any birthday or celebration.
- The coffee notes in Beranbaum’s espresso-chocolate ganache amplify the richness of the chocolate flavor.
- Spreading the frosting in a thin layer means it doesn’t overwhelm the cake’s superfine texture.
This sophisticated chocolate dessert comes from Rose Levy Beranbaum, a baker who has authored nearly a dozen cookbooks about cakes, cookies, and more. Beranbaum frosts the cake with an espresso ganache made with both instant espresso powder and coffee liqueur, bringing an earthy bittersweetness that makes the chocolate flavor of the cake even more intense.
Cake flour vs. all purpose
Beranbaum calls specifically for cake flour, a specialized type of flour also known as “pastry flour.” In addition to being milled more finely than some other types of flours, it’s also distinguished by the wheat itself. Wheat is generally classified based on its protein content as “hard” (high-protein, better for gluten formation) or “soft” (lower protein, less gluten). Cake flour is milled from soft wheat and is best used in situations where gluten formation is not needed or even actively avoided; in baked goods, this leads to a tender crumb and an overall more delicate structure. All-purpose flour is made from a blend of both types of wheat, while bread and pizza flour, designed for maximum gluten formation, are mostly (or entirely) hard wheat.
Notes from the Food & Wine Test Kitchen
The espresso ganache can be prepared either before you begin or while the cakes are baking or cooling.
Suggested pairing
A fruity late-bottled vintage port would stand up to the bittersweet chocolate and coffee flavors of this cake.
