Chocolate Espresso Cake

This chocolate espresso cake recipe is a classic spin on one of your comfort foods. And it is one for the chocolate lovers! 

When the chocolate and coffee come together in the cake batter, there’ll be a certain fullness of flavor but the richness of the cake will still remain mellow and luscious, and very naughty.

But this indulgent experience, in my opinion, can also be extremely uplifting.

A rich, moist cake crumb finished with the taste, texture and color of coffee in a buttercream is the pièce de résistance.

The aroma of chocolate cake and dark coffee is so tempting when the cake is baking that it is a struggle to resist tasting until it is cool. 

This makes it a wonderful dessert for any special occasion – or a daily one, if you find yourself desiring something really indulgent. 

Serve it for breakfast with a cup of coffee; you’ll be starting the day right.

Or have it with dessert after an evening meal to round off the course.

Chocolate Espresso Cake Ingredients:

For the cake:

• 2½ cups all-purpose flour: The backbone of the entire show – if you used a little too much, the cake is too dry, if a little less, it could fall apart. That wonderful crumb was intimately related to the ratio of flour to dollar bills factored out.
• 2 cups granulated sugar: Adds sweetness and helps to create a moist texture.
• 1 cup unsweetened cocoa powder: Infuses the cake with a rich, deep chocolate flavor.
•  1/2 level teaspoon baking soda: To make the cake rise well and light, it is important to use only ‘level’ teaspoons of raising agents.
• 1 teaspoon baking powder: Works alongside the baking soda for optimal leavening.
• 1 teaspoon salt: Enhances the overall flavor and balances the sweetness.
• 1/4 cup buttermilk: moisture plus a gentle acidity for tenderness
• 2 tsp pure vanilla extract: enhances all the flavors
• 1 and 1/4 cups hot brewed coffee: Coffee brings out the chocolate flavor and makes this dessert special among all other chocolate desserts. Instant coffee is best, as I prefer this kind of coffee in baking. but then again…you’re the chef, so espresso goes just fine.

For the Espresso Chocolate ganache:

• 1 and 1/4 cups heavy cream: Creates a rich, velvety base for the ganache.
• 1 ¼ Tablespoons espresso powder: Results in a strong, aromatic coffee-flavored ganache.
• 500g semi-sweet chocolate, chopped: melts with the cream, and gets sweetened by it.

Coffee buttercream Recipe:

• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened: This is the smooth, rich buttercream base.
• 4-5 cups powdered sugar, sifted: Sweetens the buttercream and creates a light, fluffy consistency.
• 2 and 1/2 tablespoons espresso, cooled: Keeps the theme of the coffee flavor, adding it to each step of the recipe.
• 1 and 1/4 teaspoons vanilla extract: Allows for the flavors to be enhanced and adds a little extra punch to the frosting.
• Pinch of salt: Helps balance the flavors without being overwhelming.

For decoration:

• Chocolate-covered espresso beans: Not only will it add to the flavor, but they will make your cake super cute 
• Cocoa powder for dusting: Creates a truffle-like experience! 
• Chocolate curls: dark or milk (gold) chocolate curls scattered on the top to add extra chocolate goodness.

How to Make Chocolate Espresso Cake: 

Cook the cakes: 

1.  Preheat the oven to 325 degrees F. Grease and line your 9×13 cake pan or three 6-inch cake pans for a layer cake.
2.  Add the dry ingredients in a large mixing bowl and then incorporate the brewed coffee by whisking it in slowly and gradually.
3. Pour the batter evenly into each of your dishes.
4. Bake the cakes for 25-30 min, or until a toothpick comes out clean.
5. Let them cool completely at room temperature.

Make the ganache:

1. Over medium heat, heat the heavy cream and espresso powder until the powder is dissolved. 
2. Pour over the chopped chocolate.
3. Stir till a thick, but pourable mixture is created.

Make the buttercream icing: 

1. Use a handheld mixer or stand mixer fitted with the flat beater or whisk attachment. You’d like to use a large bowl as well. 
2. Beat the butter until fluffy. 
3. Add other buttercream ingredients and continue mixing till smooth.

Assemble the cake:

1. Ensure your cakes are cool before frosting.
2. Place your first cooled cake on the cake stand.
3. Run a knife around to frost the top of the cake. A thin layer will do. 
4. Add the second on top and repeat until all your cake layers are frosted.
5. Pour your ganache over the layers.
6. Decorate! 
7. Set the cake in the refrigerator.

Food for thought: 

Tips and Tricks: 

• Decorate with mini chocolate chips! It will enhance the chocolate flavor of this cake. Use dark chocolate for extra richness! 
• Keep leftover cake can be stored in the refrigerator 
• Make this cake with chocolate curls. You can look up amazing recipes to make chocolate curls too! They are so yummy! 
• Not feeling chocolate cake or want to have a cake tasting at home as a date night? Try coconut cake or carrot cake! 
• Try different inch cake pans to see which ones you like best for your layers
• Use a good quality coffee instead of your regular coffee. Or use espresso! 
• Add sour cream to your cake flour. Sour cream makes for a rich chocolate flavor and richness. It really creates a moist and rich cake! I also recommend using sour cream in your sugar cookies! 
• The buttercream frosting can be used as a filling in other recipes! 
• Use chocolate-covered coffee beans as another added topping! 
• To transport your chocolate espresso cake to an, be sure to place it in a cake carrier.

Chocolate Espresso Cake 

The flavor of the chocolate cake with the added coffee is sure to become your new favorite cake recipe! 

The cake tastes like coffee and chocolate at the same time. 

If you give this recipe a try, let us know in the comments what you think! 🙂

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