Gunther Steinmetz Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper. Grease the parchment and lightly flour the pan, tapping out excess.

Whisk dry ingredients: In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined and free of lumps.

Combine wet ingredients: In a separate bowl, whisk the eggs until blended, then add the buttermilk, oil, and vanilla extract. Whisk until smooth.

Temper and mix: Pour the wet mixture into the dry ingredients and stir with a rubber spatula until mostly combined. Gradually pour the hot coffee into the batter while stirring gently — the batter will thin; stir just until smooth and uniform. Do not overmix.

Bake: Pour batter into the prepared pan and smooth the top. Bake for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan once halfway through baking for even rise.

Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, peel off the parchment, then right-side-up the cake to cool completely on the rack (about 45–60 minutes).

Warm cream and dissolve espresso: In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer (small bubbles at the edge). Remove from heat and stir in the instant espresso powder until dissolved.

Make ganache: Place the chopped dark chocolate in a heatproof bowl. Pour the warm cream/espresso mixture over the chocolate and let sit for 1 minute to soften. Add the butter and corn syrup. Stir gently from the center outward until the chocolate is completely melted and the glaze is glossy and smooth. If small unmelted bits remain, microwave in 10-second bursts, stirring between, until smooth. Stir in the salt and taste; adjust with a pinch more salt if desired.

Cool glaze slightly: Let the ganache cool and thicken at room temperature for 8–12 minutes so it will coat the cake rather than run off.

Glaze the cake: Place the cooled cake on a wire rack set over a sheet pan to catch drips. Pour the glaze onto the center of the cake and use an offset spatula to gently encourage it to flow toward the edges, letting it drip down the sides. Use remaining glaze to even the top if needed. Allow glaze to set at room temperature for 20–30 minutes or refrigerate 10–15 minutes to speed up setting (bring back to room temp before serving for best texture).

Dust and garnish: Once the glaze has set, lightly dust the top with the unsweetened cocoa powder using a small fine-mesh sieve. Scatter the toasted nuts around the center or finely chop and press a few along the glazed edge. Tuck mint leaves around the top if using for a fresh contrast.

Serve: Transfer the cake to a serving plate. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store leftover cake loosely covered at room temperature for 1 day or refrigerated up to 4 days. Bring to room temperature before serving for best flavor and texture.