This cake strikes the perfect balance between sweetness and bitterness, thanks to the marriage of dark cocoa and strong espresso. The espresso not only enhances the chocolate flavor but adds a complex depth that elevates this cake from simple to sensational. With its moist crumb, luxurious frosting, and bold aroma, it’s a showstopping dessert that’s easier to make than it looks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Brewed espresso or strong coffee
Boiling water
Butter
Powdered sugar
Espresso powder (for frosting or ganache)
Dark chocolate (optional, for ganache)
Directions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and mix until smooth.
Stir in the espresso and boiling water. The batter will be thin—that’s normal.
Pour the batter evenly into the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the frosting by beating softened butter until creamy. Gradually add powdered sugar, espresso powder, a splash of espresso, and a pinch of salt. Beat until fluffy.
Frost the cooled cake layers, stacking and smoothing the sides and top as desired.
Optional: Pour a rich chocolate-espresso ganache over the top for extra indulgence.
Servings and timing
This Chocolate Espresso Cake makes 12–14 servings. Prep time: 25 minutes Bake time: 35 minutes Cooling and frosting time: 45 minutes Total time: approximately 1 hour 45 minutes
Variations
Use espresso buttercream or espresso whipped ganache instead of traditional frosting.
Add chocolate chips or chunks to the batter for texture.
Infuse with a splash of coffee liqueur for a boozy twist.
Make it a layer cake or bake as a sheet cake depending on your needs.
Top with chocolate shavings, cocoa powder, or crushed espresso beans for garnish.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving for best texture. To freeze, wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
FAQs
Can I use instant coffee instead of espresso?
Yes, just dissolve instant coffee or espresso powder in hot water to substitute for brewed espresso.
How strong is the coffee flavor?
The espresso enhances the chocolate without overpowering it. For a bolder taste, increase the amount of espresso or use espresso powder in the frosting.
Can I make this cake without eggs?
Yes, you can substitute eggs with unsweetened applesauce, mashed banana, or a commercial egg replacer, though texture may vary slightly.
Is this cake suitable for children?
The espresso is safe in small amounts, but for kids, you can reduce the amount or use decaffeinated coffee.
Can I make this cake ahead of time?
Absolutely. You can bake the cake layers a day in advance and frost them when ready. It also freezes well.
What type of cocoa powder should I use?
Use unsweetened natural cocoa or Dutch-processed cocoa for a richer flavor. Either works in this recipe.
Can I make cupcakes instead?
Yes, this batter works well for cupcakes. Bake at 350°F for 18–20 minutes or until a toothpick comes out clean.
How do I keep the cake moist?
The use of buttermilk, oil, and hot espresso helps lock in moisture. Don’t overbake, and store properly.
What pairs well with chocolate espresso cake?
Serve with whipped cream, vanilla ice cream, or a cup of coffee to complement the flavors.
Can I make this gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking flour blend for best results.
Conclusion
Chocolate Espresso Cake is a luxurious dessert that delivers rich chocolate flavor with the bold kick of espresso. Whether you’re celebrating a special occasion or simply craving something indulgent, this cake offers an irresistible combination of depth, texture, and taste. It’s a bakery-quality treat that’s easy to recreate in your own kitchen—perfect for anyone who loves chocolate with a hint of coffee sophistication.
Chocolate Espresso Cake is a rich, moist dessert that pairs deep chocolate flavor with the bold kick of espresso. Perfect for coffee lovers and chocoholics, this cake is layered with espresso-infused frosting or ganache and makes an impressive treat for any occasion.
Author:Catherine
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hour 45 minutes
Yield:12-14 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup brewed espresso or strong coffee
1/2 cup boiling water
1 cup unsalted butter, softened (for frosting)
3 cups powdered sugar (for frosting)
2 teaspoons espresso powder (for frosting)
2 tablespoons brewed espresso (for frosting)
Pinch of salt (for frosting)
6 ounces dark chocolate, chopped (optional, for ganache)
1/2 cup heavy cream (optional, for ganache)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans or line with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar.
In another bowl, whisk eggs, buttermilk, oil, and vanilla until well combined.
Add the wet mixture to the dry ingredients and mix until smooth.
Stir in brewed espresso and boiling water. The batter will be thin.
Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting, beat butter until creamy. Add powdered sugar gradually, then mix in espresso powder, brewed espresso, and a pinch of salt. Beat until fluffy.
Frost the cooled cake layers and smooth the top and sides as desired.
Optional: Make ganache by heating cream until just simmering, pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Pour over frosted cake.
Notes
Batter is thin by design—don’t worry, it bakes into a moist cake.Use decaf espresso or coffee if sensitive to caffeine.Can be made into cupcakes—bake for 18–20 minutes.For extra depth, add a splash of coffee liqueur to the batter or frosting.Store frosted cake in the fridge for longer shelf life; bring to room temperature before serving.
