Celebrated baker Rose Levy Beranbaum, the mastermind behind almost a dozen cookbooks spotlighting the art of baking, introduces her elevated chocolate dessert. The highlight of this sweet treat is its coating of espresso ganache, which is made using a combination of instant espresso powder and coffee liqueur, adding a rich, earthy, bittersweet touch to the cake. This clever addition helps to enhance the overall chocolate flavor, taking the cake’s taste profile to another level of depth.

Beranbaum specifically highlights the use of cake flour or "pastry flour" to ensure the right texture and feel of the cake. Cake flour, milled from soft wheat, is known for its fine texture and distinctive use in baking where a tender crumb and delicate structure are desired - less protein means less gluten, which is ideal in this case. It sets itself apart from all-purpose flour, that includes both hard and soft wheat and bread, or pizza flour, where gluten formation is critical for their respective special uses.

Follow the recipe below to try this highly recommended bakery delight:

You will need: Unsweetened Dutch-process cocoa (1 cup plus 2 tablespoons), boiling water (1 1/3 cups), large egg yolks (4), large eggs lightly beaten (2), pure vanilla extract (1 tablespoon), sifted cake flour (3 cups plus 2 tablespoons), sugar (2 cups), baking powder (1 tablespoon plus 1 teaspoon), salt (1 teaspoon), unsalted butter, softened (2 1/2 sticks or 10 ounces), and espresso ganache.

First, preheat your oven to 350°F, positioning 2 racks in the middle and lower thirds of the oven. Prep 3 (9-inch round) cake pans by buttering them and lining the bottom with parchment or wax paper. Butter and flour the parchment paper as well.

In a medium bowl, mix in the cocoa with the boiling water until it gets a smooth consistency. Allow it to cool. Blend in egg yolks, beaten eggs, and vanilla with one-fourth of the cooled cocoa mixture in a separate small bowl.

In a standing electric mixer, combine the cake flour, sugar, baking powder, and salt. Add in the butter and the remaining cocoa mixture. Stir at a slow speed until dry ingredients are fully moistened. Scrape the mixer bowl and beat at medium speed till you achieve a light and smooth texture. Now, slowly add the egg mixture in 3 parts, ensuring you beat for 20 seconds between each addition.

Divide the prepared batter evenly between the cake pans. Smoothen the tops and allow them to bake for around 25 minutes, until a toothpick pulled out from the center of the cake comes out clean. Let the cakes sit in their pans and cool for 10 minutes. Turn each out onto a rack, peel off the paper, invert onto another rack and let them fully cool.

Place a cake layer on a platter, spread 3/4 cup espresso ganache on the top. Set another cake layer on it, and again spread 3/4 cup ganache on top. Then, do the same with the third cake layer. Spread the remaining ganache all over the top and side of the cake.

This delectable cake pairs beautifully with a fruity late-bottled vintage port, which would complement the bittersweet chocolate and coffee flavors brilliantly. Enjoy this carefully crafted treat and savor its sophisticated flavors.