Chocolate Espresso Cake is a rich, moist dessert that brings together bold coffee flavors and deep chocolate notes.
Inspired by My Baking Addiction, this Chocolate Espresso Cake has become a favorite in my kitchen, made countless times with slight personal tweaks to enhance its texture and taste.
The cake blends brewed coffee and espresso powder to create a unique depth, while the espresso fudge frosting adds an indulgent finish. Instead of strictly following a bakery-style recipe, I adapted ingredients to suit my preferences.
Now, I’m ready to share a detailed, step-by-step guide to making this delicious Chocolate Espresso Cake from start to finish.
What Does Chocolate Espresso Cake Taste Like?
Chocolate Espresso Cake tastes rich, bold, and deeply flavorful. The chocolate is dark and intense, with a hint of bitterness that’s smoothed out by the sweetness of the cake.
The espresso doesn’t overpower it lingers in the background, bringing out the depth of the chocolate and adding a warm, roasted finish. The texture is moist and soft, not too dense, with a smooth crumb that melts in your mouth.
The espresso fudge frosting adds another layer of richness, balancing sweetness with a touch of dark chocolate sharpness. It’s a deeply satisfying cake with real character.
How To Prepare Chocolate Espresso Cake?
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: International
Yield: 10 people
Kitchen Utensils Needed
- Large mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9×13 inch baking pans (two)
- Saucepan
- Spatula
- Cooling rack
- Cake stand or serving plate
Ingredients
For the cake:
- 3 cups sugar (brown, white, or a mix)
- 1 teaspoon espresso powder
- 3 cups brewed coffee, cooled to room temperature
- 1 ¼ cups vegetable oil (canola or safflower work well)
- 4 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tablespoon baking soda
- ½ teaspoon salt
- 3 tablespoons vinegar (white or apple cider)
- 1 teaspoon vanilla extract
For the espresso fudge frosting:
- 3 oz semi-sweet chocolate, chopped
- 7 oz 70% dark chocolate, chopped
- 1 tablespoon instant espresso powder
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup unsalted butter, cubed
- 1 ½ cups heavy whipping cream
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
How To Make Chocolate Espresso Cake
1. First, set your oven to 350°F (175°C). Prepare two 9×13 inch cake pans by either greasing and flouring them or lining them with parchment paper so the cakes don’t stick.
2. In a big bowl, combine the sugar, espresso powder, and brewed coffee. Stir until the espresso powder completely dissolves into the liquid.
3. Next, add the vegetable oil, vinegar, and vanilla extract to the coffee mixture. Mix everything well so it’s fully blended.
4. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. This helps get rid of lumps and makes sure the dry ingredients are evenly combined.
5. Slowly add the dry ingredients into the wet mixture. Stir gently but thoroughly until the batter is smooth. Be careful not to overmix because that can make the cake tough.
6. Pour the batter evenly into your prepared pans. Put them in the oven and bake for about 35 to 40 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
7. While the cakes are baking, start making the espresso fudge frosting. Put the chopped semi-sweet and dark chocolate, sugar, cocoa powder, butter, and espresso powder in a saucepan over low heat. Keep stirring constantly until everything melts together into a smooth mixture.
8. Then slowly pour in the heavy cream while stirring. Take the pan off the heat and mix in the vanilla extract and a pinch of salt.
9. Let the frosting cool until it thickens enough to spread easily on the cake. Once the cakes are completely cool, frost them with the espresso fudge frosting and enjoy!
Special Note
❖ Freshly Brewed Espresso: For the best flavor, always use freshly brewed espresso. Instant coffee won’t give you the same depth and richness that espresso provides in this cake.
❖ Chocolate Type Matters: The type of chocolate you use plays a big role in the taste. I recommend using at least 70% dark chocolate for a more intense flavor, but you can adjust according to your personal preference.
❖ Add a Touch of Spice: If you want to experiment, try adding a pinch of cinnamon or a dash of chili powder for a unique twist. It complements both the chocolate and espresso beautifully.
Nutrition Facts Of Chocolate Espresso Cake
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Fat | 24g |
| Saturated Fat | 10g |
| Carbohydrates | 52g |
| Sugars | 38g |
| Protein | 4g |
| Fiber | 3g |
Why You’ll Love This Recipe
You’ll love this Chocolate Espresso Cake recipe because it delivers bold flavor and rich texture without complicated steps.
The Chocolate Espresso Cake combination of dark chocolate and espresso creates a deep, almost luxurious taste that’s not too sweet, making it a hit with both chocolate lovers and coffee fans.
The Chocolate Espresso Cake stays incredibly moist thanks to the brewed coffee and oil, while the espresso fudge frosting adds a smooth, decadent finish.
It’s the kind of dessert that feels bakery-quality but made with ingredients you already have at home. It’s satisfying, reliable, and always leaves people asking for a second slice.
My Favorite Ways To Serve It Up
I like serving Chocolate Espresso Cake in a few simple but delicious ways. A warm slice with a scoop of vanilla bean ice cream is hard to beat the contrast between hot and cold is pure comfort.
Sometimes I drizzle a bit of chocolate ganache over the top for extra richness. If I’m keeping it casual, I’ll dust it lightly with cocoa powder and serve it with coffee or espresso on the side.
For something a little fancier, I layer it with espresso fudge frosting and top it with shaved dark chocolate or a few chocolate-covered coffee beans.
How to Decorate Your Chocolate Espresso Cake
1. Smooth Frosting: Use a spatula to spread the espresso chocolate frosting evenly over the top and sides of the cake for a sleek, polished look.
2. Swirls & Texture: For a more textured finish, swirl the frosting using the back of a spoon or a piping tool to create elegant patterns.
3. Add a Dusting of Cocoa Powder: Lightly sift cocoa powder or powdered sugar over the top for a simple yet classy touch.
4. Garnish with Chocolate Shavings or Coffee Beans: Decorate with chocolate shavings, cocoa nibs, or a few whole coffee beans for added visual appeal.
5. Fresh Berries: Add a pop of color and a fresh contrast by placing raspberries, strawberries, or blueberries around the edges.
Authentic Tips For Experience
1. Don’t settle for instant coffee in the batter brew a strong, dark roast or use a moka pot for a deep, aromatic base that truly enhances the chocolate.
2. Cocoa powder and flour can clump sifting ensures the batter stays smooth and the cake bakes evenly with a soft, tender crumb.
3. Rushing this step leads to a melty mess. Let the cake cool on a wire rack until it’s room temperature so the frosting sets beautifully.
4. Cheap chocolate dulls the flavor. Go for 70% dark chocolate and real cocoa powder this creates a rich, velvety espresso fudge that’s worth every bite.
5. Let the frosting cool just enough to thicken. It spreads more easily and holds shape better on the cake.
6. Once frosted, let the cake sit for at least an hour. The flavors settle and deepen, the texture improves, and the result is even more impressive when sliced.
Storage & Make-Ahead Tips
➤ Storage: Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to a week. Let it come to room temperature before serving for the best flavor and texture.
➤ Make-Ahead: You can bake the cake a day or two in advance. Just wrap it tightly in plastic wrap and store it at room temperature. Frost the cake just before serving to keep the frosting fresh and creamy.
Conclusion
This Chocolate Espresso Cake is a perfect blend of two beloved flavors that never fail to impress. Making it for a special occasion or just because, it’s guaranteed to be a hit.
The rich chocolate paired with the bold espresso creates a dessert that’s both comforting and indulgent. I love how easy it is to prepare, yet it always feels like a treat.
I hope you give it a try and enjoy every bite as much as I do! Trust me, once you taste it, you’ll be coming back for more. Happy baking!
FAQs – Chocolate Espresso Cake
Can I make this cake without espresso powder?
Yes, but the espresso enhances the chocolate flavor. Without it, the cake will still be good just a bit less intense.
Can I use instant coffee instead of brewed coffee?
You can, but brewed coffee gives better depth. If using instant, make it strong to mimic the richness of brewed.
Is the cake very sweet?
No, it’s well-balanced. The cocoa and espresso add bitterness, and the sugar gives sweetness without being overpowering.
What can I use instead of vinegar?
Lemon juice or apple cider vinegar both work well they react with baking soda to help the cake rise and stay tender.
Some Delicious Recipes You Can Try
Deliciously Bread Cheese Balls Recipe
Lava Cake Vanilla – Molten Magic
No-Bake Peanut Butter Éclair Cake – Quick & Easy
Gluten-Free Brazilian Cheese Bread Recipe [pão de queijo]
Easy Brazilian Cheese Bread Recipe Blender
Chocolate Espresso Cake
Equipment
- Large mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9×13 inch baking pans (two)
- Saucepan
- Spatula
- Cooling rack
- Cake stand or serving plate
Ingredients
For the cake:
- 3 cups sugar brown, white, or a mix
- 1 teaspoon espresso powder
- 3 cups brewed coffee cooled to room temperature
- 1 ¼ cups vegetable oil canola or safflower work well
- 4 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tablespoon baking soda
- ½ teaspoon salt
- 3 tablespoons vinegar white or apple cider
- 1 teaspoon vanilla extract
For the espresso fudge frosting:
- 3 oz semi-sweet chocolate chopped
- 7 oz 70% dark chocolate chopped
- 1 tablespoon instant espresso powder
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup unsalted butter cubed
- 1 ½ cups heavy whipping cream
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
Instructions
- First, set your oven to 350°F (175°C). Prepare two 9×13 inch cake pans by either greasing and flouring them or lining them with parchment paper so the cakes don’t stick.
- In a big bowl, combine the sugar, espresso powder, and brewed coffee. Stir until the espresso powder completely dissolves into the liquid.
- Next, add the vegetable oil, vinegar, and vanilla extract to the coffee mixture. Mix everything well so it’s fully blended.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. This helps get rid of lumps and makes sure the dry ingredients are evenly combined.
- Slowly add the dry ingredients into the wet mixture. Stir gently but thoroughly until the batter is smooth. Be careful not to overmix because that can make the cake tough.
- Pour the batter evenly into your prepared pans. Put them in the oven and bake for about 35 to 40 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
- While the cakes are baking, start making the espresso fudge frosting. Put the chopped semi-sweet and dark chocolate, sugar, cocoa powder, butter, and espresso powder in a saucepan over low heat. Keep stirring constantly until everything melts together into a smooth mixture.
- Then slowly pour in the heavy cream while stirring. Take the pan off the heat and mix in the vanilla extract and a pinch of salt.
- Let the frosting cool until it thickens enough to spread easily on the cake. Once the cakes are completely cool, frost them with the espresso fudge frosting and enjoy!
Notes
Special Note
❖ Freshly Brewed Espresso: For the best flavor, always use freshly brewed espresso. Instant coffee won’t give you the same depth and richness that espresso provides in this cake. ❖ Chocolate Type Matters: The type of chocolate you use plays a big role in the taste. I recommend using at least 70% dark chocolate for a more intense flavor, but you can adjust according to your personal preference.Nutrition Facts Of Chocolate Espresso Cake
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Fat | 24g |
| Saturated Fat | 10g |
| Carbohydrates | 52g |
| Sugars | 38g |
| Protein | 4g |
| Fiber | 3g |