Chocolate Espresso Cake with Espresso Buttercream
This chocolate espresso cake has moist dark chocolate layers with espresso and silky espresso buttercream frosting. It's perfect for chocolate and coffee lovers!
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 3 6-inch cake pans or two 8 or 9-inch round pans
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Ingredients
Chocolate Cake
- 160 grams all purpose flour
- 280 grams granulated sugar
- 75 grams cocoa powder Dutch-processed is best
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 120 grams vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 240 grams sour cream room temperature
- 200 milliliters hot water
- 2 tablespoons espresso powder
Espresso Buttercream
- 345 grams unsalted butter room temperature
- 420 grams powdered sugar
- 2 tablespoons espresso powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Chocolate Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line three 6-inch cake pans with parchment paper and set aside.
- Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Set aside.160 grams all purpose flour, 280 grams granulated sugar, 75 grams cocoa powder, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- Add the oil, eggs, and vanilla extract to a separate large mixing bowl. Whisk the ingredients until well combined. Whisk in the sour cream.120 grams vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, 240 grams sour cream
- Slowly pour the combined liquid ingredients into the bowl of dry ingredients. Fold the wet ingredients in with a rubber spatula until the dry streaks of flour just disappear. The batter will be thick.
- Boil the water or heat it in the microwave until the edges start simmering. Then stir the espresso powder into the water until combined and frothy.200 milliliters hot water, 2 tablespoons espresso powder
- Stream the hot coffee into the thick cake batter, mixing until the batter is smooth, thin and liquidy.
- Pour batter into each prepared pan. Bake for 28-32 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.
- Remove the cakes from the oven and let cool in the hot pans for 10 minutes. Turn over on a wire rack and cool completely.
Espresso Buttercream
- Add softened butter to the bowl of a stand mixer or hand mixer. Beat on medium-high speed for 8 minutes, scraping down the sides of the bowl half way through.345 grams unsalted butter
- Mix in the powdered sugar 1 cup at a time on low speed, stopping to scrape the sides of the bowl occasionally.420 grams powdered sugar
- Mix in the espresso powder, salt, and vanilla for 2 minutes on medium speed. Decrease the speed to low for 1 minute.2 tablespoons espresso powder, ½ teaspoon salt, 1 teaspoon vanilla extract
Assembly
- Level the cakes if needed with a serrated knife or cake level.
- Place the first cake layer on a cake stand and evenly spread about ½ cup of frosting on top. Repeat with the second layer.
- Stack on the final cake layer with the flat side facing up. Apply a thin layer of buttercream over the top and around the sides. This is the crumb coat helps seal in any loose crumbs.
- Chill the cake in the refrigerator for 20 minutes until the frosting is dry to the touch.
- Spread the remaining buttercream evenly over the top of the cake and down the sides. Smooth the frosting with a bench scraper, and use the small offset spatula to smooth out the top.
- Pipe decorative swirls or a border on top with extra buttercream. Garnish with espresso beans, then slice and enjoy!
Notes
Use room temperature ingredients for the best results.
Measure the flour and cocoa powder in grams with a kitchen scale for accuracy and so the cake doesn't turn out dry.
Storage: Store in an airtight container or cake carrier in the refrigerator for up to 5 days. You can slice the cake and store the pieces in an airtight container or Ziplock bag in the fridge, but slices may dry out faster.
Before serving, let the cake sit at room temperature for about 30 minutes to soften.
Freezing the whole cake: Wrap tightly in plastic wrap and a layer of aluminum foil. Freeze it as is or in a sealed container for up to 3 months. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before serving.
Freezing cake slices: Wrap each slice in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight or let it sit at room temperature for 1-2 hours before eating.
Nutrition
Serving: 1sliceCalories: 642.4kcalCarbohydrates: 74.5gProtein: 4.5gFat: 39gSaturated Fat: 19.1gPolyunsaturated Fat: 7gMonounsaturated Fat: 9.8gTrans Fat: 1gCholesterol: 100.9mgSodium: 339mgPotassium: 213.1mgFiber: 2.7gSugar: 58.5gVitamin A: 882.7IUVitamin C: 0.2mgCalcium: 74.3mgIron: 1.8mg
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