Espresso Cake with Whipped Espresso Chocolate Ganache - Veena Azmanov

Name: Espresso Cake with Whipped Espresso Chocolate Ganache - Veena Azmanov
Ingredients: 8 oz Butter ((2 sticks)unsalted, room temperature); 1 1/4 cup Light brown sugar; 3 Eggs (large); 2 1/2 cups All-Purpose flour; 1 tsp Baking soda; 1 1/2 tsp Baking powder; 1/2 tsp Salt; 2 tsp Vanilla extract; 1/4 cup Espresso (brewed); 4 tbsp Sour cream; 5 oz Chocolate (60% cocoa); 1 cup Whipping cream (32% or more (1 cup)); 2 tsp Vanilla; 2 tbsp Espresso (brewed (2 tbsp)); 8 oz Unsalted butter ((3 sticks) unsalted, room temperature); 2 cups Powdered sugar; 2 tbsp Whipping cream; 1 tsp Vanilla extract; 1/4 cup Simple syrup; 8 Chocolate coated coffee beans (optional)

"This is the ultimate espresso cake. Moist rich vanilla cake layers infused with espresso and frosted with light & fluffy whipped espresso chocolate ganache..."

INGREDIENTS

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8 oz Butter ((2 sticks)unsalted, room temperature)

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1 1/4 cup Light brown sugar

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3 Eggs (large)

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2 1/2 cups All-Purpose flour

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1 tsp Baking soda

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1 1/2 tsp Baking powder

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1/2 tsp Salt

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2 tsp Vanilla extract

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1/4 cup Espresso (brewed)

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4 tbsp Sour cream

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5 oz Chocolate (60% cocoa)

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1 cup Whipping cream (32% or more (1 cup))

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2 tsp Vanilla

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2 tbsp Espresso (brewed (2 tbsp))

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8 oz Unsalted butter ((3 sticks) unsalted, room temperature)

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2 cups Powdered sugar

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2 tbsp Whipping cream

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1 tsp Vanilla extract

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1/4 cup Simple syrup

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8 Chocolate coated coffee beans (optional)

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