Chocolate Espresso Cake
Chocolate Espresso Cake is a rich, decadent dessert that combines the deep flavors of dark chocolate with the bold kick of espresso. The cake is moist and flavorful, often paired with a creamy frosting, creating a perfect balance of sweetness and intensity. Ideal for coffee lovers.
Equipment
- 2 mixing bowls
- 9-inch round cake pans (2),
- Electric mixer or whisk
- Saucepan for frosting
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup white sugar 400g
- ½ cup Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs at room temperature
- 2 tablespoons espresso powder
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream at room temperature
- 1 cup milk 240ml
- ½ cup hot water 120ml
For the Chocolate Espresso Frosting:
- 1 cup heavy cream
- 8 oz dark chocolate chopped into small pieces
- 1 teaspoon espresso powder optional for extra coffee flavor
- 1 teaspoon vanilla extract
Instructions
Prepare the oven
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix dry ingredients:
- In a large bowl, sift together the all-purpose flour, sugar, cocoa powder, baking powder, and salt.
Combine wet ingredients:
- In another bowl, whisk together the eggs, espresso powder, vegetable oil, vanilla extract, sour cream, and milk.
Mix the batter:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Then, stir in the hot water for a smooth, thin batter.
Bake the cake:
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
Make the frosting:
- In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the chopped dark chocolate until smooth. If using, add the espresso powder and vanilla extract. Let the frosting cool slightly to thicken.
Frost the cake:
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the entire cake with the remaining frosting.
Serve:
- Let the cake sit for a bit to allow the frosting to set before slicing and serving. Enjoy your rich chocolate espresso cake!
Notes
❖ Coffee Substitute: If you don’t have espresso or brewed coffee, you can substitute it with strong black coffee or even a coffee-flavored liqueur for an extra twist.
❖ Frosting Texture: If you prefer a thicker frosting, you can refrigerate the frosting for 10–15 minutes before applying it to the cake.
❖ Gluten-Free Option: You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the flour blend includes xanthan gum for better texture.
❖ Storage: This cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.