Chocolate Espresso Cake
Chocolate Espresso Cake is a rich, indulgent dessert that combines the deep flavors of chocolate and coffee. The moist, fudgy cake is infused with espresso, creating a perfect balance of sweetness and bitterness. Ideal for chocolate lovers and coffee enthusiasts alike, this cake is a decadent treat.
Equipment
- 2 mixing bowls
- Saucepan
- 1 9-inch round cake pan (or 2 for layer cake)
- Electric mixer or whisk
- Spatula
- Cooling rack
- Piping bag (optional for decoration)
Ingredients
For the cake:
- 4 oz semi-sweet chocolate chopped
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1/2 cup brewed espresso cooled
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
For the Chocolate Buttercream:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
Preheat
- Preheat oven to 350°F (175°C). Grease and flour your cake pan(s).
Melt chocolate:
- In a small saucepan over low heat, melt the semi-sweet chocolate, stirring occasionally. Once melted, set aside to cool slightly.
Mix dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, and baking soda. Set aside.
Cream butter and sugars:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
Add eggs and vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract.
Alternate wet ingredients:
- Gradually add the cooled brewed espresso and buttermilk, mixing well. Then, add the melted chocolate and mix until incorporated.
Combine dry and wet ingredients:
- Slowly add the dry ingredients to the wet mixture, mixing until smooth and combined. Then, add vegetable oil and stir to combine.
Bake:
- Pour the batter into the prepared cake pan(s) and bake for 30-35 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Make the buttercream:
- In a medium bowl, beat together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and creamy.
Frost the cake:
- Once the cake has cooled, spread the chocolate buttercream evenly over the cake using a spatula. Decorate as desired. Serve and enjoy!
Notes
❖ 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.