🍫 Chocolate Espresso Cake ☕
This Chocolate Espresso Cake is a rich, indulgent dessert perfect for chocolate and coffee lovers alike! With layers of moist espresso chocolate cake enveloped in a fluffy espresso buttercream, it’s a treat that’s hard to resist. Follow this easy recipe to create a cake that will impress your guests!
Ingredients:
For the Cake Layers:
1 ¾ cups all-purpose flour
¾ cup cocoa powder
2 teaspoons instant espresso powder (make sure it’s espresso powder, not instant coffee)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1 cup granulated sugar
4 oz dark chocolate, chopped (not semi-sweet or milk chocolate)
½ cup unsalted butter
½ cup vegetable oil
2 teaspoons vanilla extract
3 large eggs, room temperature
For the Espresso Buttercream:
2 teaspoons instant espresso powder
1 tablespoon water
1 cup unsalted butter, softened
5 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt (just a pinch)
Instructions:
1. Prepare Your Equipment:
Preheat the oven to 350°F (175°C).
Butter three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
3. Create the Chocolate Mixture:
In a medium saucepan over medium-high heat, combine water and sugar. Bring to a boil and stir until the sugar dissolves (about 1 minute).
Remove from heat and add the chopped dark chocolate and butter, stirring occasionally until melted.
4. Combine Wet Ingredients:
Whisk in vegetable oil and vanilla extract.
Quickly beat in the eggs (do this quickly to prevent the eggs from cooking) until well combined.
Gradually whisk in the dry ingredients until smooth.
5. Bake the Cake:
Divide the batter evenly among the prepared pans.
Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for a few minutes before transferring them to cooling racks to cool completely.
6. Prepare the Espresso Buttercream:
In a small bowl, whisk together espresso powder and water. Set aside.
Beat the softened butter on medium-high speed for about 3 minutes until light and fluffy.
Gradually add the powdered sugar, about ½ cup at a time, until fully incorporated.
Add the vanilla extract, pinch of salt, and the espresso mixture, mixing until well combined.
Check the consistency; the buttercream should hold its shape. If it’s too loose, add more powdered sugar, one ½ cup at a time.
7. Assemble the Cake:
Place one layer of the cooled cake on a serving plate. Spread a thick layer of buttercream on top.
Add the second cake layer and repeat the process, adding more buttercream.
Place the final cake layer on top and apply a thin crumb coat (a light layer of buttercream to seal in crumbs). Chill the cake in the freezer for about 10 minutes to set the crumb coat.
8. Decorate:
Apply a thick and even layer of buttercream around the entire cake.
Decorate as desired, perhaps with chocolate syrup and espresso beans for a finishing touch.
Storage:
Refrigerate: The cake stays fresh for up to 3 days when covered.
Freeze: You can freeze the cake layers for up to 3 months; wrap them individually in plastic wrap. A frosted cake can also be frozen for the same duration. Thaw in the refrigerator overnight before serving.
Notes:
You can substitute two 8-inch round cake pans if preferred; baking time may extend to 30-35 minutes.
For best flavor, use high-quality cocoa powder and dark chocolate.
Enjoy this delectable Chocolate Espresso Cake with a cup of coffee or espresso for the ultimate treat! ☕🍰