If you’re a fan of coffee and chocolate, this Chocolate Espresso Cake is your ultimate indulgence. This rich, moist Dessert Cake combines a tender chocolate sponge with bold espresso flavor, layered with glossy espresso buttercream for a showstopping treat. Perfect for coffee lovers and chocoholics alike, this cake balances sweet cocoa and intense coffee notes in every bite. Whether it’s a birthday, dinner party, or a cozy weekend treat, this Chocolate Espresso Cake is easy to make yet feels decadently special.
In this post, we’ll walk you through creating this Chocolate Espresso Cake, share tips for perfect layers, and suggest ways to serve this irresistible Dessert Cake. Let’s dive into this mocha masterpiece!
Why You’ll Love This Chocolate Espresso Cake
- Bold Flavors: Combines chocolate and espresso for a rich, satisfying Dessert Cake.
- Moist and Tender: Vegetable oil and milk ensure a soft, fluffy sponge.
- Easy to Make: Simple steps and pantry staples make this Chocolate Espresso Cake approachable.
- Customizable: Adjust the espresso intensity to suit your taste.
- Impressive Presentation: Layers of buttercream and elegant garnishes elevate this Dessert Cake for any occasion.
Ingredients for Chocolate Espresso Cake
This Chocolate Espresso Cake uses everyday ingredients to create a stunning Dessert Cake for 10-12 servings.
Chocolate Sponge
- All-Purpose Flour (2 cups): Provides structure; cake flour works for a softer texture.
- Granulated Sugar (1½ cups): Sweetens the sponge; substitute ¾ cup with brown sugar for caramel notes.
- Dutch-Processed Cocoa Powder (¾ cup): Offers deep chocolate flavor; natural cocoa works but may be denser.
- Baking Powder (2 tsp): Helps the cake rise.
- Salt (½ tsp): Enhances flavors.
- Large Eggs (2): Bind the batter and add richness.
- Vegetable Oil (½ cup): Keeps the cake moist.
- Whole Milk (1 cup): Adds moisture; any milk type works.
- Espresso Powder (2 tbsp): Dissolve in 2 tbsp hot water for bold coffee flavor.
- Vanilla Extract (1 tsp): Rounds out the flavors.
Espresso Buttercream
- Unsalted Butter (1½ cups, room temperature): Creates a silky, glossy frosting.
- Sweetened Condensed Milk (1 cup): Adds sweetness and creaminess.
- Espresso Powder (2-4 tbsp): Adjust for desired coffee intensity; dissolve in 1-2 tbsp hot water.
- Vanilla Extract (1 tsp): Enhances the frosting.
- Salt (pinch): Balances sweetness.
Decoration (Optional)
- Chocolate Shavings or Curls (¼ cup): For a sophisticated touch.
- Chocolate-Covered Espresso Beans (10-12): For a coffee-themed garnish.
Equipment Needed
- Two 8-inch cake pans
- Stand mixer with whisk attachment
- Mixing bowls
- Whisk or spatula
- Offset spatula
- Piping bag (optional)
- Cake leveler or serrated knife
- Wire cooling rack
- Kitchen scale (recommended)
Preparation Guide
Making this Chocolate Espresso Cake is straightforward, delivering a decadent Dessert Cake that’s sure to impress. Follow these instructions for perfect results.
Prepare the Chocolate Sponge
- Preheat oven to 335°F (170°C). Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt until combined.
- Add eggs, vegetable oil, milk, and vanilla to the dry ingredients. Whisk until smooth and lump-free.
- Dissolve 2 tbsp espresso powder in 2 tbsp hot water, then stir into the batter until fully incorporated.
- Divide batter evenly between the prepared pans, using a kitchen scale for accuracy. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 30 minutes, then transfer to a wire rack to cool completely.
Make the Espresso Buttercream
- Ensure butter is at room temperature (soft but not melted). In a stand mixer with a whisk attachment, whip butter on medium-high speed for 5 minutes, scraping down the bowl occasionally, until pale and creamy.
- Reduce speed to medium and slowly drizzle in sweetened condensed milk, allowing it to incorporate fully to prevent splitting.
- Dissolve 2-4 tbsp espresso powder in 1-2 tbsp hot water. Add to the buttercream along with vanilla and a pinch of salt. Whip on high for 1 minute until thick and glossy, forming stiff peaks.
- If too airy, switch to a paddle attachment and mix on low for 1 minute to smooth it out.
Assemble the Cake
- Once cakes are fully cooled, use a cake leveler or serrated knife to cut each cake horizontally into two thinner layers, creating four layers total.
- Place one layer on a serving plate or turntable. Spread a generous layer of espresso buttercream evenly with an offset spatula.
- Add the next cake layer and repeat, stacking all four layers with buttercream in between.
- Apply a thin crumb coat of buttercream over the top and sides. Chill for 15 minutes to set.
- Spread a thicker layer of buttercream over the cake, smoothing with a pastry scraper or palette knife for a polished look.
Decorate
- For a naked cake, leave sides bare and pipe buttercream swirls on top. For a fully frosted look, cover the entire cake with buttercream.
- Pipe rosettes or swirls on top using a piping bag (optional). Garnish with chocolate shavings, curls, or chocolate-covered espresso beans for a stunning Chocolate Espresso Cake.
Serve
- Slice and serve this Dessert Cake at room temperature for the best flavor and texture, perfect for coffee lovers and dessert enthusiasts alike.
Chef’s Tips for Perfect Chocolate Espresso Cake
- Weigh Ingredients: Use a kitchen scale for precise measurements to ensure a moist Chocolate Espresso Cake.
- Room Temperature Butter: Soft butter is key for silky buttercream; let it sit out for 1-1.5 hours before whipping.
- Espresso Powder: Use instant espresso powder, not regular instant coffee, for a fine texture and bold flavor in this Dessert Cake.
- Don’t Overbake: Check cakes at 25 minutes to avoid dryness; ovens vary, so watch closely.
- Smooth Buttercream: If buttercream splits, warm the bowl slightly with a hairdryer while mixing to emulsify.
Serving Suggestions
Make this Chocolate Espresso Cake the centerpiece of your gathering with these serving ideas:
- With Coffee: Pair with a latte, cappuccino, or black coffee to enhance the espresso notes in this Dessert Cake.
- For Dessert: Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- For Celebrations: Present at birthdays or dinner parties, garnished with espresso beans for a chic Chocolate Espresso Cake.
- With Berries: Add fresh raspberries or strawberries on the side for a fruity contrast.
- Beverage Pairing: Enjoy with a glass of dessert wine or hot chocolate to complement the rich flavors.
Storing and Make-Ahead
This Chocolate Espresso Cake stays delicious with proper storage:
- Store: Keep in an airtight container at room temperature for 3-5 days; refrigeration may dry out the sponge.
- Freeze: Wrap unfrosted cake layers tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature before frosting.
- Make-Ahead: Bake cakes a day ahead and store wrapped at room temperature. Make buttercream up to 3 days ahead, refrigerate, and re-whip before use for this Dessert Cake.
- Serving Tip: Bring to room temperature before serving to ensure a soft, moist Chocolate Espresso Cake.
Variations and Substitutions
Customize this Chocolate Espresso Cake to suit your preferences:
- Flour Swap: Use cake flour for a softer sponge or self-raising flour (omit baking powder) for this Dessert Cake.
- Sugar Twist: Replace half the granulated sugar with brown sugar for a caramel-like depth.
- Frosting Variations: Add a splash of coffee liqueur or hazelnut extract to the buttercream for a twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free Chocolate Espresso Cake.
- Dairy-Free: Swap milk and butter for plant-based alternatives and use dairy-free condensed milk.
FAQs About Chocolate Espresso Cake
Can I use regular instant coffee instead of espresso powder?
Espresso powder is finer and stronger, ideal for this Chocolate Espresso Cake. Regular instant coffee may work but could affect texture and flavor intensity.
Can I use brewed espresso?
Brewed espresso adds too much liquid, diluting the batter. Stick with espresso powder for the best Dessert Cake results.
Why did my buttercream split?
Cold butter or adding condensed milk too quickly can cause splitting. Ensure butter is at room temperature and add milk gradually for a smooth Chocolate Espresso Cake frosting.
Can I make this cake in one pan?
Yes, use a 9-inch pan and adjust baking time (35-45 minutes). Slice into layers after cooling for this Dessert Cake.
How do I prevent a dry cake?
Don’t overbake and measure ingredients precisely with a scale to ensure a moist Chocolate Espresso Cake.
Can I freeze the frosted cake?
Freeze the assembled cake in an airtight container for up to 1 month. Thaw at room temperature before serving this Dessert Cake.
What other garnishes can I use?
Try cocoa powder dusting, caramel drizzle, or chopped nuts for a unique Chocolate Espresso Cake presentation.
More Delicious Summer Dessert Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Snickerdoodle Cobbler
- French Butter Cake
- Gluten Free Carrot Cake: A Moist, Healthy Dessert Delight
Conclusion
This Chocolate Espresso Cake is a decadent Dessert Cake that marries rich chocolate and bold espresso in a moist, layered masterpiece. Easy to make yet impressive enough for any occasion, it’s a must-try for coffee and chocolate lovers. Bake this Chocolate Espresso Cake for your next gathering and watch it steal the show. Share your experience or favorite garnishes in the comments below!
Happy baking!
Chocolate Espresso Cake: A Mocha Lover’s Dream Dessert
Ingredients
For the Chocolate Espresso Cake
- 2 cups All-purpose Flour 240g
- 2 cups White Sugar 400g
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 Large Eggs
- ½ cup Dutch Processed Cocoa Powder 50g
- ½ cup Vegetable Oil 110g
- ½ cup Milk 120g
- 1 teaspoon Vanilla Extract
- 3 tablespoon Espresso Powder
- 1 cup Hot Water 240ml
For the Espresso Buttercream
- 21 oz Sweetened Condensed Milk 600g
- 3 sticks Unsalted Butter 340g
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 tablespoon Espresso Powder
Instructions
To Make the Chocolate Espresso Cake
- Preheat oven to 350°F / 180°C (160° fan-assisted) and grease and line two 9-inch cake pans.
- Sift the dry ingredients (except the espresso powder) into a large bowl and mix together.
- 2 cups All-purpose Flour,2 cups White Sugar,2 teaspoon Baking Powder,½ teaspoon Salt,½ cup Dutch Processed Cocoa Powder,½ teaspoon Baking Soda
- Stir the wet ingredients (except the hot water) together in a separate bowl until combined, then pour them into the dry ingredients and whisk gently until combined and free from lumps. Make sure to scrape down the bottom of the bowl.
- You can use a stand mixer for this if you want, but it's very easy to do with just a bowl and a hand whisk.
- 2 Large Eggs,½ cup Vegetable Oil,½ cup Milk,1 teaspoon Vanilla Extract
- Stir the espresso powder into a cup of recently boiled water, then add to the cake batter and mix it in. The batter will be VERY runny, don't worry, this is how it's supposed to be!
- 3 tablespoon Espresso Powder,1 cup Hot Water
- Divide cake batter evenly between cake pans and bake for 30 - 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Bake time may vary depending on your oven so always test with a skewer before taking out of the oven.
Make the Espresso Russian Buttercream Frosting
- Whip butter with a whisk attachment on high speed for 5 full minutes until pale and creamy.
- Make sure to pause periodically to scrape down the sides of the bowl.
- 3 sticks Unsalted Butter
- Turn the mixer down to medium-high speed and drizzle in the condensed milk very slowly and gradually, a little at a time, whipping in in between additions.
- It is important not to add the condensed milk too quickly or it won't emulsify and the buttercream will split.
- 21 oz Sweetened Condensed Milk
- Add the vanilla and salt and whip on high speed for a minute. The frosting should be smooth, thick and glossy.
- ½ teaspoon Salt,1 teaspoon Vanilla Extract
- Mix the espresso powder in 1 tablespoon of hot water and add it to the buttercream, whip until combined.
- 2 tablespoon Espresso Powder
- Check my Russian Buttercream recipe post for more details on this buttercream and a troubleshooting guide.
Assemble the Cake
- Once the chocolate cakes have completely cooled, use a cake leeler or serrated knife to cut off the tops to make them level.
- If you'd like four thinner cake layers like I have in the pictures, slice each cake in half. You can also just keep it as two thicker layers.
- Put one layer of your cake onto a cake plate or board and add an even layer of coffee buttercream, then add the next layer and repeat until all your layers are used.
- Cover the cake with remaining buttercream and decorate as desired.
Notes
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