Ever feel like chocolate cake just isn't... chocolatey enough? This cake triples down on chocolate flavor with cocoa powder, chocolate chips, and some brewed coffee and espresso powder to bump up that chocolate flavor. Got questions? We've got answers! Check 'em out below!

Can I do this without coffee and espresso powder?

Absolutely! You can substitute water for coffee, and the espresso you can simply leave out.

How much more of the frosting would I need to make to cover the entire cake?



A double batch should do the trick! Thats 2 cups each of heavy cream and chocolate chips, 12 oz. cream cheese, and 2 tablespoons granulated sugar. (Don't forget that pinch of salt!)

What kind of frosting could I make instead of the whipped ganache?

You could always go classic with buttercream! Our chocolate buttercream is super delicious, and it also gets a boost of flavor from espresso powder. If you're looking for something simpler, this cake would be super delicious served with a big dollop of homemade whipped cream too!

How do you make the chocolate curls?

Take a bar of chocolate (milk, white, or dark all work) and use a vegetable peeler to shave long pieces off the skinny side of the chocolate bar. We've found that room temperature chocolate produces much nicer curls than cold chocolate.

Why are there no eggs in this recipe?

Well, as you can see from the above video, I tested a lot of chocolate cakes. It just so happened that the ones made without eggs ended up having our favorite texture! The things that eggs provide in baking like structure, rising, and fat are all accounted for by other ingredients in this recipe. For example, we've got a chemical leavener in the form of baking soda, so we don't need the natural leavening whipped egg whites provide.

How far in advance can I make this cake?



You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature.

Made it? Let us know how it went in the comment section below!