Buzzfeed had a video about bakery cakes at different price points.  The chocolate espresso cake from Proof Bakery was the mid-price offer in the video.  The LA Times published a recipe replicating itThe original offering was a three layer 8″ round cake.  The rounds are quite substantial creating a very tall, impressive cake.  This is great for a smaller venue. I’ve modified the recipe for a four layer 9″ round cake.  The height is less substantial and it does involve splitting rounds.  I went with a milk chocolate ganache instead of the cremeux.  I’ve tried making the cremeux three times and each time it came out too thin to be used as a cake filling.  Also the glaze is unnecessary but if you do decide to go with it, make more than what is called for.  The espresso buttercream I ended up preferring is adapted from America’s Test Kitchen.

For 3 – 8″ rounds:
4c flour
1c cocoa powder
2.5t baking soda
1t salt
16oz butter, softened
3c brown sugar
4 eggs
2t vanilla extract
3c strong coffee, cooled

For 2 – 9″ rounds:
3c flour
3/4c cocoa powder
2t baking soda
12oz butter, softened
3/4t salt
2 1/4c brown sugar
3 eggs
1.5t vanilla
2 1/4c strong coffee, cooled

Preheat oven to 350 F.  For two 9″ layers, put an oven rack in the middle of the oven.  For three 8″ rounds put oven racks in the upper third and lower third position of the oven.  Grease and line cake pans with parchment paper and grease the paper.  Sift and whisk together flour, cocoa, salt and baking soda in a large bowl.  In a stand mixer, combine butter and brown sugar and beat on medium speed until light and fluffy, five minutes.  Incorporate eggs on at a time at medium low speed and mix in vanilla.  Add flour in three additions, alternating with two additions of coffee, mixing until combined.  Portion batter between pans evenly and tap gently.  Bake until a toothpick comes out clean or with a few crumbs, start checking after 30 minutes.  Cool rounds completely in their pans.

Milk Chocolate Ganache:
10 oz milk chocolate chips
5 oz cream
2T butter
salt

Place chocolate, butter and salt in glass bowl and heat cream until simmering.  Pour hot cream over chocolate and wait 5 minutes and gently whisk the mixture until smooth.  Allow ganache to cool at room temperature and whisk to incorporate air to ganache.

Espresso Buttercream:
4 eggs
1c sugar
1 lb butter, softened
3T espresso powder

Combine 2T water with espresso powder and set aside.  Combine sugar and eggs in stand mixer bowl and place bowl over simmering water.  Constantly gently whisk mixture until a temperature of 160 F is achieve and remove from heat. Put the bowl on a stand mixer with the whisk attachment and whisk egg mixture at medium high speed until the mixture has cooled to room temperature.  Reduce mixer speed to medium and add butter 1T at a time.  Once butter has been incorporated, add espresso mixture and combine.  Increase speed to high and beat for 1 minute.  Icing will be light and fluffy.

Chocolate Glaze:
7oz bittersweet chocolate
1 1/2c cream
6T honey
3T cold butter

Heat cream and honey until simmering and add to chocolate.  Stir to combine.  Add butter and stir until smooth

Espresso Simple Syrup:
1/4c sugar
1/4c espresso

Dissolve the sugar into the brewed espresso.

To assemble an 8″ cake:
Trim the domes off the cake rounds.  If using 8″ rounds, do not split the rounds.  Place a round on a cardboard cake round and brush round with espresso syrup.  Frost with half of the ganache evenly. Place 3/4c buttercream over the ganache and spread evenly.  Repeat with the second round.  Place last round on the cake and brush with syrup.  Using as little buttercream as possible, crumb coat the top and sides of the cake.  Place iced cake in the refrigerator to let buttercream set, 30 minutes.  Ice with remaining buttercream.  If using the glaze, refrigerate the frosted cake for 30 minutes before applying glaze.

To assemble a 9″ cake:
Trim the dome off the cake rounds.  Split rounds in half to create 4 cake rounds.  Place a cake round on a cardboard round and brush round with espresso syrup.  Frost evenly with ganache.  Place another cake round on top of the ganache and brush with syrup and frost the round with ~1 c of buttercream.  Add the next cake round and brush with syrup and frost with ganache.  Add the last cake round and brush with syrup.  Apply crumb coat with buttercream and refrigerate for 30 minutes.  Frost top and sides with remaining buttercream.  If using glaze, refrigerate cake for 30 minutes before applying glaze.