Description
This Easy Chocolate Espresso Cake combines rich chocolate flavor with a bold espresso punch, creating a moist and decadent dessert perfect for coffee and chocolate lovers alike. Topped with a luscious espresso fudge frosting, this cake offers a delightful balance of sweetness and deep coffee notes that elevate a classic chocolate cake experience.
Ingredients
Chocolate Espresso Cake
- 1 cup (210 grams) granulated sugar
- 1 cup (127 grams) all purpose flour
- ½ cup (46 grams) natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine kosher salt
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- ¼ cup (63 grams) whole milk, room temperature
- ¼ cup (59 grams) vegetable oil
- ¼ cup (61 grams) sour cream, full fat, room temperature
- 1 tablespoon instant espresso powder
- ½ cup (93 grams) hot water
Espresso Fudge Frosting
- 4 oz (117 grams) dark chocolate chips or chopped dark chocolate (65% cacao)
- 4 tablespoons (57 grams) salted butter, room temperature (add a pinch of salt if using unsalted butter)
- ½ cup heavy cream
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla bean paste
- 4 teaspoons instant espresso powder (start with 3 teaspoons, add up to 4 teaspoons to taste)
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C) and line an 8×8 inch metal baking pan with parchment paper, allowing it to extend over the sides for easy removal. In a large mixing bowl, use an electric mixer to beat together the granulated sugar, all purpose flour, cocoa powder, baking soda, baking powder, and kosher salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat together the egg, vanilla bean paste, whole milk, vegetable oil, and sour cream until smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, mixing gently just until combined to avoid overmixing.
- Add Espresso to Batter: Microwave the hot water until steaming, then dissolve 1 tablespoon of instant espresso powder into the water. Pour the espresso water into the batter and mix thoroughly, scraping the bowl’s bottom to fully incorporate all ingredients.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Place the pan on the center rack of the oven to ensure even cooking. Bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during baking to maintain temperature.
- Prepare Espresso Fudge Frosting: Put the dark chocolate and room temperature salted butter in a heatproof bowl and set aside. In a small saucepan, combine the heavy cream and granulated sugar. Warm over medium heat while stirring frequently, allowing the sugar to dissolve and the mixture to gently simmer without boiling.
- Combine Frosting Ingredients: Pour the hot cream mixture over the chocolate and butter. Let it sit for 1 minute to soften, then stir until smooth and melted. If necessary, microwave in 10-second intervals, stirring between until fully melted and smooth.
- Add Flavor to Frosting: Stir in the vanilla bean paste and start by adding 3 teaspoons of instant espresso powder to the frosting, mixing until dissolved. Taste and add up to 1 more teaspoon espresso powder to intensify the coffee flavor as desired.
- Chill Frosting: Refrigerate the frosting for 40–60 minutes, or until it thickens to a fudge-like, spreadable consistency.
- Frost the Cake: Once the cake is completely cooled, spread the espresso fudge frosting evenly over the top.
Notes
- For best texture and flavor, use room temperature ingredients where indicated to ensure even mixing.
- Do not open the oven during baking to avoid the cake from sinking.
- The espresso flavor in the frosting can be adjusted according to taste; start with less and add more gradually.
- Use parchment paper extending over the sides of the pan for easy cake removal.
- Allow the cake to cool completely before frosting to prevent melting the frosting.
- Store leftover cake covered in the refrigerator for up to 3-4 days.
