Chocolate Espresso Cake Recipe

If you are looking to combine rich chocolate flavor with a bold coffee kick, this chocolate espresso cake recipe is your perfect match. By blending a strong espresso shot into the cake batter, you deepen the chocolate tones and create a luscious, dessert-worthy treat. With a few simple steps, you can have an indulgent coffee dessert on your table in no time, and your kitchen will smell heavenly in the process.

Ingredients

Below is a list of ingredients you will need to bake this cake. Make sure you have everything organized before you begin so your process runs smoothly.

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
• 1½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup vegetable oil (canola works well)
• ¾ cup buttermilk (or regular milk with a tablespoon of vinegar)
• ½ cup strong brewed espresso, cooled
• 1 teaspoon vanilla extract

Directions

Follow these steps to ensure your batter is thoroughly mixed and bakes evenly:

1. Preheat your oven
   Set your oven to 350°F (approximately 175°C). Grease a 9-inch round cake pan or line with parchment paper to prevent sticking.

2. Combine the dry ingredients
   In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir gently until everything is well-blended.

3. Mix in the wet ingredients
   In a separate bowl, beat the eggs, vegetable oil, and buttermilk. Slowly pour the wet mixture into the bowl with dry ingredients, and combine until just blended.

4. Add espresso and vanilla
   Pour in the cooled espresso and vanilla extract. Stir gently, ensuring the batter is smooth but avoid overmixing.

5. Transfer to the cake pan
   Pour the batter into the prepared cake pan. Give it a gentle tap on the counter to remove any air bubbles.

6. Bake the cake
   Place the pan on the center rack of your preheated oven. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and decorate
   Let the cake cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before frosting or dusting with confectioners’ sugar.

Tips & variations

• Use freshly brewed espresso: The flavor will be more pronounced. If you do not have an espresso machine, strong brewed coffee works in a pinch.
• Make it gluten-free: Swap out the all-purpose flour for a trusted, gluten-free blend.
• Sneak in chocolate chips: Sprinkle a handful of semisweet or dark chocolate chips into the batter for an even richer dessert.
• Frosting ideas: Top with a mocha buttercream or a simple chocolate ganache for extra decadence.

Nutrition facts

Below is an approximate overview of the nutritional content per slice when cutting the cake into 12 portions:

• Calories: ~280
• Protein: ~5g
• Carbohydrates: ~38g
• Fat: ~12g
• Fiber: ~3g
• Sugar: ~23g

These values will vary based on any modifications or frosting choices.

Final thoughts

This chocolate espresso cake recipe offers a tasty combination of caffeine and sweetness, ideal for coffee enthusiasts and dessert lovers alike. Whether you serve it at a casual dinner party or enjoy it with your afternoon cup of coffee, the bold flavors and moist texture are sure to impress anyone lucky enough to get a taste.

Frequently asked questions (FAQs)

1. Can I use instant espresso powder instead of brewed espresso?
   Absolutely. Dissolve about 1 tablespoon of instant espresso powder in half a cup of hot water, then let it cool before adding to the batter.

2. How should I store the cake?
   You can store the cake in an airtight container at room temperature for up to three days. For longer storage, place it in the fridge, where it will stay fresh for about a week.

3. Can I make cupcakes instead of a single cake?
   Yes. Prepare the batter the same way, then fill cupcake liners about two-thirds full. Bake for roughly 18-20 minutes, or until a toothpick comes out clean.

Chocolate Espresso Cake Recipe

Recipe by Alpine Mountain Coffee

5.0 from 5 votes

Servings

12

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

280

kcal

Ingredients

• 1 3/4 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)

• 1 1/2 cups granulated sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 large eggs

• 1/2 cup vegetable oil (canola works well)

• 3/4 cup buttermilk (or regular milk with a tablespoon of vinegar)

• 1/2 cup strong brewed espresso, cooled

• 1 teaspoon vanilla extract

Directions

• Preheat your oven: Set your oven to 350°F (approximately 175°C). Grease a 9-inch round cake pan or line with parchment paper to prevent sticking.
• Combine the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir gently until everything is well-blended.
• Mix in the wet ingredients: In a separate bowl, beat the eggs, vegetable oil, and buttermilk. Slowly pour the wet mixture into the bowl with dry ingredients, and combine until just blended.
• Add espresso and vanilla: Pour in the cooled espresso and vanilla extract. Stir gently, ensuring the batter is smooth but avoid overmixing.
• Transfer to the cake pan: Pour the batter into the prepared cake pan. Give it a gentle tap on the counter to remove any air bubbles.
• Bake the cake: Place the pan on the center rack of your preheated oven. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and decorate: Let the cake cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before frosting or dusting with confectioners’ sugar.

Notes

• Use freshly brewed espresso: The flavor will be more pronounced. If you do not have an espresso machine, strong brewed coffee works in a pinch.
  Make it gluten-free: Swap out the all-purpose flour for a trusted, gluten-free blend.
  Sneak in chocolate chips: Sprinkle a handful of semisweet or dark chocolate chips into the batter for an even richer dessert.
  Frosting ideas: Top with a mocha buttercream or a simple chocolate ganache for extra decadence.