Indulge in the rich, bold flavors of Chocolate Espresso Cake, a decadent dessert that pairs moist chocolate layers with a creamy espresso filling and silky mocha buttercream. Perfect for birthdays, holiday gatherings, or any time you crave a sophisticated treat, this chocolate espresso cake recipe delivers deep coffee and chocolate notes in every bite. Made from scratch with layered flavors, this cake is a showstopper that’s surprisingly simple to create.
Why You’ll Love Chocolate Espresso Cake
- Bold Flavor: Brewed espresso enhances the chocolate for a true mocha taste.
- Moist Texture: Stays tender and fresh for days.
- Versatile: Ideal for celebrations or cozy coffee pairings.
- Balanced Sweetness: Creamy filling and frosting cut through the richness.
- Impressive Yet Easy: Looks bakery-worthy with straightforward steps.
Ingredients for Chocolate Espresso Cake
Here’s what you need for this chocolate espresso cake recipe (makes one 8-inch, 2-layer cake):
Cake:
- 1½ cups (180g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1½ cups (300g) granulated sugar
- 1 tsp (4g) baking soda
- ½ tsp (2g) baking powder
- ½ tsp (3g) salt
- ½ tsp (1g) ground cinnamon (optional, for warmth)
- ¾ cup (180ml) whole milk
- 2 large eggs
- ⅓ cup (80ml) vegetable oil
- 1 tsp (5ml) vanilla extract
- ¾ cup (180ml) hot brewed espresso
Espresso Cream Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2 tbsp (30ml) brewed espresso, cooled
- 1 tsp (5ml) vanilla extract
Mocha Buttercream:
- 1 cup (225g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ¼ cup (22g) unsweetened cocoa powder
- 2 tbsp (30ml) heavy cream
- 2 tbsp (30ml) brewed espresso, cooled
Optional Toppings:
- Cocoa powder for dusting
- Chocolate curls or shavings
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Whisk or electric mixer
- Offset spatula
- Cooling racks
- Parchment paper
Ingredient Tips
- Use freshly brewed espresso for the best flavor; instant espresso works but lacks depth.
- Whole milk keeps the cake moist; avoid buttermilk to preserve espresso notes.
- Soften butter and cream cheese to room temperature for smooth mixing.
- Sift cocoa powder to avoid lumps in the batter and frosting.
- Cool espresso slightly before adding to prevent curdling.
Directions for Chocolate Espresso Cake
Let’s make this chocolate espresso cake recipe—rich, moist, and full of mocha magic!
Prepare the Cake
- I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
- In a large bowl, I whisk together 1½ cups flour, ¾ cup cocoa powder, 1½ cups sugar, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and ½ tsp cinnamon. In another bowl, I mix ¾ cup milk, 2 eggs, ⅓ cup oil, and 1 tsp vanilla until smooth.
- I slowly add the wet ingredients to the dry, then pour in ¾ cup hot espresso, stirring until the batter is glossy.
- I divide the batter evenly between the pans and bake for 25–30 minutes, until a toothpick comes out clean.
- I cool the cakes in the pans for 10 minutes, then transfer to racks to cool completely.
Make the Espresso Cream Filling
- In a medium bowl, I beat 8 oz cream cheese and ½ cup butter until smooth.
- I gradually add 2 cups powdered sugar, then mix in 2 tbsp cooled espresso and 1 tsp vanilla.
- I chill the filling for 15 minutes to firm up.
Prepare the Mocha Buttercream
- I beat 1 cup softened butter until fluffy, then gradually add 3 cups powdered sugar and ¼ cup cocoa powder, mixing until smooth.
- I add 2 tbsp heavy cream and 2 tbsp cooled espresso, whipping until soft peaks form. If too thick, I add a splash of cream.
Assemble the Cake
- I place one cake layer on a plate and spread the chilled espresso cream filling evenly over it, pushing it to the edges.
- I top with the second cake layer, pressing gently to set.
- I frost the top and sides with mocha buttercream, creating swirls with a spoon or smoothing with a warm spatula.
Decorate and Serve
- I dust the top with cocoa powder and add chocolate curls for a polished look. I let the cake sit at room temperature for 20–30 minutes before slicing to enhance the flavors.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Total Time: ~1 hour (plus cooling)
- Servings: 12 slices
- Calories: ~450 kcal per slice
- Macros per Slice: 55g carbs, 5g protein, 25g fat, 2g fiber
Variations
Try these twists on this recipe:
- Hazelnut Crunch: Add ¼ cup chopped hazelnuts to the filling, inspired by LaylaCooks’ Christmas Gooey Butter Cookies.
- Vegan: Use plant-based milk, vegan butter, and cream cheese; replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
- Spiced Up: Add ¼ tsp cardamom to the batter for extra warmth.
- Mini Cakes: Bake in muffin tins for individual servings, reducing bake time to 18–20 minutes.
- Dark Chocolate: Use dark cocoa powder for a richer flavor.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing contrast.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a festive spread.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy dessert table.
Storage
I store the cake in an airtight container in the fridge for up to 4 days; the flavors deepen over time. For freezing, I wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. I thaw at room temperature or refrigerate overnight before serving.
Serving Tips
- Presentation: Serve on a cake stand with chocolate curls for elegance.
- Garnish: Dust with cocoa or add fresh berries for color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast or an espresso martini.
- Portion Size: 1 slice per serving for a rich dessert.
- Occasions: Perfect for birthdays, Christmas, or coffee-themed gatherings.
FAQs
Can I use instant espresso? Yes, but brewed espresso gives a deeper, roasted flavor.
Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend for the cake.
Why did my frosting break? Ensure butter is softened and add liquids slowly while whipping.
Can I make it ahead? Yes, bake layers and store in the fridge for 2 days; assemble before serving.
Can I skip the filling? Yes, double the buttercream and use it between layers for a simpler version.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Chocolate Espresso Cake is a rich, sophisticated dessert that blends bold coffee and chocolate flavors for any special occasion. This chocolate espresso cake recipe is straightforward yet impressive, perfect for coffee lovers and holiday celebrations. Try this recipe and elevate your dessert game with mocha magic!
Chocolate Espresso Cake
Chocolate Espresso Cake is a rich, sophisticated dessert that blends bold coffee and chocolate flavors for any special occasion. This chocolate espresso cake recipe is straightforward yet impressive, perfect for coffee lovers and holiday celebrations.
Ingredients
For the Cake:
- 1½ cups 180g all-purpose flour
- ¾ cup 65g unsweetened cocoa powder
- 1½ cups 300g granulated sugar
- 1 tsp 4g baking soda
- ½ tsp 2g baking powder
- ½ tsp 3g salt
- ½ tsp 1g ground cinnamon (optional, for warmth)
- ¾ cup 180ml whole milk
- 2 large eggs
- ⅓ cup 80ml vegetable oil
- 1 tsp 5ml vanilla extract
- ¾ cup 180ml hot brewed espresso
For the Espresso Cream Filling:
- 8 oz 225g cream cheese, softened
- ½ cup 113g unsalted butter, softened
- 2 cups 240g powdered sugar
- 2 tbsp 30ml brewed espresso, cooled
- 1 tsp 5ml vanilla extract
For the Mocha Buttercream:
- 1 cup 225g unsalted butter, softened
- 3 cups 360g powdered sugar
- ¼ cup 22g unsweetened cocoa powder
- 2 tbsp 30ml heavy cream
- 2 tbsp 30ml brewed espresso, cooled
Optional Toppings:
- Cocoa powder for dusting
- Chocolate curls or shavings
Instructions
Prepare the Cake
- I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper. In a large bowl, I whisk together 1½ cups flour, ¾ cup cocoa powder, 1½ cups sugar, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and ½ tsp cinnamon. In another bowl, I mix ¾ cup milk, 2 eggs, ⅓ cup oil, and 1 tsp vanilla until smooth. I slowly add the wet ingredients to the dry, then pour in ¾ cup hot espresso, stirring until the batter is glossy. I divide the batter evenly between the pans and bake for 25–30 minutes, until a toothpick comes out clean. I cool the cakes in the pans for 10 minutes, then transfer to racks to cool completely.
Make the Espresso Cream Filling
- In a medium bowl, I beat 8 oz cream cheese and ½ cup butter until smooth. I gradually add 2 cups powdered sugar, then mix in 2 tbsp cooled espresso and 1 tsp vanilla. I chill the filling for 15 minutes to firm up.
Prepare the Mocha Buttercream
- I beat 1 cup softened butter until fluffy, then gradually add 3 cups powdered sugar and ¼ cup cocoa powder, mixing until smooth. I add 2 tbsp heavy cream and 2 tbsp cooled espresso, whipping until soft peaks form. If too thick, I add a splash of cream.
Assemble the Cake
- I place one cake layer on a plate and spread the chilled espresso cream filling evenly over it, pushing it to the edges. I top with the second cake layer, pressing gently to set. I frost the top and sides with mocha buttercream, creating swirls with a spoon or smoothing with a warm spatula.
Decorate and Serve
- I dust the top with cocoa powder and add chocolate curls for a polished look. I let the cake sit at room temperature for 20–30 minutes before slicing to enhance the flavors.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For a stronger espresso flavor, use a dark roast brew and cool it slightly before incorporating into the filling and frosting.
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