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Chocolate Espresso Cake

A decadent dessert that beautifully combines the rich flavors of chocolate and coffee, resulting in a moist cake perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon instant espresso powder
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water
For the Frosting
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 3–4 tablespoons brewed espresso or strong coffee
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined.
  3. In a separate bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
  4. Pour the wet mixture into the dry ingredients and mix gently until combined. Gradually pour in the hot water while stirring. Be careful; the batter will be thin.
Baking
  1. Divide the batter evenly among the prepared pans and bake for 30–35 minutes. Check doneness by inserting a toothpick into the center — if it comes out clean, your cakes are ready.
  2. Let the cakes cool in pans for about 10 minutes, then carefully transfer them to wire racks to cool completely.
Frosting
  1. For the frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
  2. Blend in the brewed espresso and vanilla until the mixture is smooth and fluffy.
Assembly
  1. Assemble the cake by layering frosting between the cooled cake layers. Frost the top and sides generously.
  2. Decorate with piped frosting or chocolate shavings if desired for an extra touch of elegance.
  3. Chill the cake slightly before slicing to ensure clean, neat layers.

Notes

For an extra coffee kick, consider using freshly brewed espresso instead of instant espresso powder. Make sure your butter is truly softened for the frosting; this will help achieve a creamy texture. If the batter is too thick, adding a bit more hot water can help. To ensure even cake layers, use a kitchen scale to weigh the batter in each pan. For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.