Best Chocolate Espresso Cake Recipe

What sounds like a winning combo, in theory? A coffee chocolate chip cake! I mean, both chocolate and coffee are bold, slightly bitter, and just hit the spot. 

So I thought to myself, well, let’s get it. That’s how my chocolate espresso cake came to be, and it’s a hit just like anything else I baked (not trying to brag or anything here, seriously).

Why We All Love Some Coffee In Chocolate Cake Recipe

• The classic, rich chocolate cake is already a crowd-pleaser. Now, can you imagine adding a twist of espresso to that? Suddenly, it becomes a double punch of chocolatey goodness nobody can’t resist. 
• And here’s the best part: the espresso doesn’t steal the show from the chocolate. It just works in harmony with it! Trust me; if you’re a coffee lover, you’ll adore that subtle hint of coffee lingering on the tongue. For true coffee enthusiasts, have a look at my coffee cake and another version with a pumpkin twist.
• A good chocolate espresso cake is about the moist, tender crumb that pairs perfectly with a nice cup of tea or coffee. This ultimate afternoon pick-me-up will boost your mood instantly with every sip and bite!

9 Basic Steps To Make Chocolate Espresso Cake

Ingredients

Here’s the whole gang that we need (check my full recipe below):

• All-purpose flour
• Baking soda
• Cocoa powder
• Brown sugar
• Granulated sugar
• Unsalted butter
• Eggs
• Coffee or espresso 
• Milk
• Powdered sugar
• Vanilla extract

Instructions

Step 1.

Set the oven temperature at 350°F (177°C). Mix the flour, baking soda, and cocoa powder in a large bowl and set that aside for now.

Step 2.

Next, grab a bigger bowl and cream the sugars and butter together until combined. Then, mix in 3 eggs and a dash of vanilla until everything’s smooth sailing!

Step 3.

Slowly add the bowl of dry stuff you set aside earlier (Step 1, remember?) to the buttery mixture from Step 2. Scrape the bowl’s bottom and sides to catch any stray bits.

Step 4.

Here comes the fun part: pour in freshly brewed coffee or espresso and mix it well until it’s all cozy with the cake batter.

Step 5.

Grab two 8-inch cake pans, lightly grease them with cooking spray, and evenly divide your batter between them. Gently tap the pans on the kitchen counter to settle any sneaky air bubbles.

Step 6.

Pop those pans in the oven and bake for about 25 to 30 minutes till the cake bounces back when you poke it. Once it’s done, let it chill on a wire rack before moving on to the frosting!

Step 7.

While your cakes are cooling, let’s whip up our creamy frosting. 

In a big ol’ bowl or with an electric mixer, beat the butter, sugar, milk, cocoa powder, and vanilla until smooth as silk.

Step 8.

Now, it’s time to assemble! Place one of your cake layers on a fancy turntable or cake stand and slather on about ¾ cup of that dreamy frosting. Pop another cake layer on top, then cover the whole thing with frosting until it’s beautifully coated.

Step 9.

Are you still feeling extra? Sprinkle some chopped chocolate chunks or chocolate-coated espresso beans on top for a little extra flair! And there you have it – one seriously delicious coffee-flavored cake that will impress everybody. Enjoy every bite!

Notes

1. Espresso powder or brewed coffee? That’s what many people ask me.

Frankly, I understand why everyone’s into espresso powder. It’s the most concentrated form of coffee, after all, so your moist cake will have the strongest, most distinct coffee flavor EVER.

Still, not all chocoholics are strong coffee lovers, so I’m always on team brewed coffee at the end of the day. The takeaway: both options are amazing, so it all boils down to your love of coffee (or lack of it). 

2. Want to add some dried fruits to the cake? Go ahead! But hear me out: soaking these fruits in a shot of espresso for 15 to 20 minutes is a two-fold trick. 

First, it plumps the dried fruits to give them a juicier texture in the final cake. Second, the espresso blends the fruits with coffee flavor to add a more layered flavor profile to each bite. Pure bliss!

My pro tip: There are TONS of dried fruits like cherries, raisins, or even chopped apricots. Play around with them all to see which flavors you enjoy most!

3. ROOM. TEMPERATURE. INGREDIENTS. This rule is super important! It’s for almost every baking recipe on my blog, and chocolate espresso cake is no exception. 

When these ingredients (especially the eggs and butter) are at room temperature, they cream together like a dream, yielding a smoother batter and, as a result, a lighter and more even cake texture. 

So what if yours are still cold as hell? Don’t worry! Bringing them to room temp is a breeze. I usually take out the eggs and butter for about an hour before I start baking, and that’s it. If you want them to warm up even faster, place the eggs in warm water for 10 to 15 minutes! 

4. Are you looking for a classic, elegant way to finish the cake? Nothing is better than rich chocolate ganache poured over the top! 

Ganache is simply a mixture of heavy cream and chocolate. The warm cream melts the chocolate to create a smooth, creamy topping that dances beautifully with our cake.

Go with whatever type of ganache you like, but I personally love dark chocolate and its high cocoa content (plus subtle coffee-like notes). Trust me, they will bring out the coffee undertones in all the best ways.

FAQs

Can I Make Chocolate Espresso Cupcakes?

Yes, you can easily turn my recipe into cupcakes! Just bake the batter in cupcake liners for a shorter time than the cake.

What Should I Do If The Coffee Flavor Is Too Strong In My Chocolate and Espresso Cake?

Unfortunately, once the cake is baked, there’s not much you can do to weaken the flavor. But you can always frost it with plain buttercream frosting to mask some of the coffee taste.

That’s it. Good luck!

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