Chocolate Espresso Cake Recipe
Chocolate espresso cake recipe is a rich, indulgent dessert that quickly became my favorite to bake and enjoy. Making this chocolate espresso cake recipe became an addiction because of its deep chocolate flavor and the subtle espresso note that enhances every bite.The chocolate espresso cake recipe tastes incredibly moist and decadent, with a balanced sweetness from brown sugar and a creamy chocolate frosting that complements the layers.
Equipment
- 2 large mixing bowls
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- 8-inch round cake pans (2)
- Parchment paper
- Rubber spatula
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon instant espresso powder
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 1 cup dark brown sugar packed
- 1 cup vegetable oil
- 3 large eggs
- 1 cup boiling water
- ½ teaspoon salt
- 1 cup full-fat sour cream
- 2 teaspoons pure vanilla extract
For the Chocolate Frosting:
- 2 sticks 1 cup salted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
Instructions
Oven and Pan Prep
- Heat the oven to 350°F (175°C). Grease two 9-inches round cake pans, place parchment paper on the bottom, and dust lightly with flour.
Dry Ingredients
- Whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt until evenly mixed.
Wet Ingredients
- Whisk granulated sugar, brown sugar, vegetable oil, and eggs until smooth. Stir in sour cream and vanilla extract until evenly blended.
Batter
- Add the dry ingredients to the wet ingredients slowly, mixing gently until just combined. Pour in boiling water carefully; the batter will be thin.
Baking
- Divide the batter between the pans. Bake 35-40 minutes, checking doneness with a toothpick. Let cakes sit in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat softened butter until creamy. Mix in powdered sugar, cocoa powder, and espresso powder. Add heavy cream and vanilla extract, beating until light and fluffy. Adjust thickness with extra sugar or cream if necessary.
Cake Assembly
- Place one cake layer on a plate and spread frosting on top. Set the second layer over it and cover the cake with frosting on top and around the sides. Decorate if desired, and then slice to serve.
Notes
Note: The boiling water enhances the chocolate flavor and keeps the cake moist. Using espresso powder intensifies the chocolate without adding a strong coffee taste.
Nutrition Facts Of Chocolate Espresso Cake Recipe
Calories: 520 kcal | Fat: 28g | Saturated Fat: 12g | Carbohydrates: 65g | Sugars: 45g | Protein: 6g | Sodium: 320mg