This espresso-infused chocolate cake is a rich, decadent treat perfect for any occasion. You’ll love how the coffee notes deepen the chocolate flavor, making this one of the best chocolate cake recipes you’ll ever bake.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder for best results.
- Brewed Espresso: Strong brewed coffee works well as a substitute.
- Buttermilk: You can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Vegetable Oil: Any neutral-flavored oil like canola oil will work.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup freshly brewed hot espresso
For the Espresso Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons freshly brewed espresso, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 40-50 minutes
- Servings: 12
- Tools Needed: Two 9-inch round cake pans, mixing bowls, electric mixer
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures all your dry ingredients are evenly distributed.
2. Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. This mixture will form the liquid base for your chocolate cake.
3. Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Be careful not to overmix, as this can lead to a tough cake.
4. Add Hot Espresso
Slowly pour the hot espresso into the batter, mixing until just combined. The batter will be thin, which is exactly how it should be.
5. Bake the Cake
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the chocolate cake comes out clean.
6. Cool the Cakes
Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting.
7. Make the Espresso Buttercream Frosting
In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, cocoa powder, cooled espresso, vanilla extract, and salt. Beat until light and fluffy. If the frosting is too thick, add a tiny bit more espresso or milk; if too thin, add more powdered sugar.
8. Assemble and Frost Your Cake
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Place the second cake layer on top and then frost the top and sides of the entire cake. Enjoy your delicious espresso-infused chocolate cake!
Variation Ideas:
- Add a dash of cinnamon to the cake batter for a warm spice note.
- Sprinkle chocolate shavings or cocoa powder on top of the frosted cake for an elegant finish.
- Use a different type of coffee, like a dark roast, to experiment with flavor intensity.
Storage Instructions:
Store your espresso chocolate cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to a week. If refrigerated, let it come to room temperature before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
Q: Can I use instant coffee instead of brewed espresso?
A: Yes, you can dissolve 1-2 tablespoons of instant coffee granules in 1 cup of hot water to substitute for the brewed espresso.
Q: Why is my cake sinking in the middle?
A: This can happen if the oven door was opened too soon, the cake wasn’t fully baked, or there was too much leavening agent.
Q: Can I make this a sheet cake?
A: Yes, you can bake this recipe in a 9×13-inch pan for a sheet cake. Adjust the baking time, as it may be slightly shorter.
Q: How do I get moist chocolate cake every time?
A: Ensure you do not overmix the batter and do not overbake the cake. The hot espresso also contributes to a wonderfully moist crumb.
Q: Can I freeze this chocolate cake?
A: Yes, you can freeze individual slices or the whole cake (unfrosted) wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw in the refrigerator overnight.
Q: What if I don’t have buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes.