6 ounces semi-sweet or bittersweet baking chocolate bars, finely chopped
2/3 cup sugar
2 teaspoons espresso powder
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature
1/3 cup unsweetened cocoa powder
1/8 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 350°F. Grease an 8-inch round cake pan (a cast iron pan will also work fine). Line with parchment paper, then generously grease the parchment paper.
In a double boiler, combine butter and chopped chocolate, stirring until completely melted and smooth. Let cool for 2-3 minutes.
Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. Whisk in the cocoa powder, salt, and baking powder.
Pour and spread batter into prepared pan.
Place a large roasting pan or baking dish on the bottom oven rack. Pour boiling water about 2 inches up the sides of the pan. Place the cake on the center rack and shut the oven door so steam gets trapped inside.
Bake for 30-40 minutes until the edges are set and a toothpick inserted into the center of the cake comes out clean. Begin checking it at 25 minutes.
Remove from the oven to a cooling rack, and cool for 10 minutes in the cake pan.
Run a sharp knife around the edges, then quickly invert cake onto a serving plate or cake stand. Cool completely.
Top with mocha whipped cream.
Mocha Whipped Cream
1 teaspoon espresso powder
1 teaspoon warm water
1 cup cold cannabis-infused heavy cream (recipe follows)
3 tablespoons confectioners’ sugar
1 tablespoon unsweetened cocoa powder
Using a fork, mix the espresso powder and warm water together in a very small bowl. Cool down for a few minutes.
Using a hand mixer, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes.
Cannabis-Infused Heavy Cream
32 ounces heavy cream
1 – 2 grams cannabis flower, ground
Fine mesh strainer
Cheesecloth or paper coffee filter
Combine cream and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often with a wooden spoon.
As soon as it begins to simmer, reduce heat and simmer gently for 15 minutes. Do not let it boil.
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour coconut cream through to catch solids. You may have to pour through a couple times before milk runs clear. Squeeze out last drops of coconut cream and discard or compost cannabis and cheesecloth.