Chocolate Cake With Espresso

Name: Chocolate Cake With Espresso
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup freshly brewed espresso; 1 cup chocolate chips; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ¼ cup heavy cream; 1 tsp vanilla extract

Highlighted under: Baked Favorites

I absolutely adore making this Chocolate Cake With Espresso, as it combines my love for rich chocolate with a hint of coffee's boldness. The flavors meld beautifully, creating a moist and decadent treat that is perfect for any occasion. The espresso elevates the chocolate, making each bite an intense experience that coffee lovers relish. I’m always eager to share this recipe with friends at gatherings, as it’s sure to impress everyone who tries it. Trust me, once you bake this cake, it will become a regular on your dessert table!

Created by

Ione Rutherford

Last updated on 2026-01-24T12:19:42.159Z

When I first tried making a chocolate cake with espresso, I was skeptical. However, it turned out to be a game-changer! The richness of the chocolate paired with the espresso elevates the dessert to new heights. I remember the first time I served it; the guests couldn't get enough and kept asking for my secret ingredient, which turned out to be that little kick of coffee.

One of my favorite tips is to use high-quality cocoa powder and fresh espresso for the best flavor. The dark chocolate chips I mix in provide bursts of molten goodness throughout the cake, making every bite an experience. It's a recipe I've perfected over time, and it never fails to impress!

Why You Will Love This Recipe
Rich chocolate flavor enhanced by bold espresso
Moist and fluffy texture that melts in your mouth
Perfect for any celebrations or a sweet indulgence

The Role of Espresso in Chocolate Cake

The addition of espresso in this chocolate cake recipe intensifies the chocolate flavor, creating a richer taste profile. Espresso complements the cocoa powder beautifully, enhancing the taste without overpowering it. Make sure to use freshly brewed espresso, as this contributes to the overall depth. If you don't have espresso on hand, you can substitute it with a strong brewed coffee, but the cake might lose some of that signature boldness. Adjust the coffee quantity to match your taste preferences.

Another critical aspect of using espresso is the moisture it brings to the batter. The hot liquid not only combines well with the dry ingredients but also helps to dissolve the cocoa powder, ensuring a uniform flavor throughout the cake. This moisture is key to achieving the delightful, melt-in-your-mouth texture that this recipe promises. Avoid letting the espresso cool too much before adding it to the batter—this can lead to lumps and affect the overall consistency of the cake.

Perfecting the Frosting

The chocolate frosting for this cake is as vital as the cake itself; it's rich and creamy, perfectly balancing the dense chocolate with a light, fluffy texture. To get that perfect spreadable consistency, ensure your butter is softened but not melted. Start by beating the butter alone until it’s light and fluffy before gradually adding the powdered sugar. This technique helps achieve the ideal texture for frosting, making it easy to spread while still being thick enough to hold its shape on the cake.

For a chocolate frosting that's truly decadent, using high-quality cocoa powder is essential. I recommend sifting it before adding to the mixture to avoid any lumps. If you prefer a less sweet frosting, consider reducing the amount of powdered sugar slightly. You can also add a pinch of salt to balance the sweetness and enhance the chocolate flavor further. If you're feeling adventurous, a splash of coffee liqueur can add an exciting dimension to the frosting.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup freshly brewed espresso
1 cup chocolate chips

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream
1 tsp vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the eggs, milk, oil, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, stirring until just combined.

Add Espresso and Chocolate Chips

Gently fold in the hot espresso and chocolate chips, mixing until evenly distributed.

Bake the Cake

Divide the batter equally between the two prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks. Once completely cool, prepare the frosting by beating the butter, powdered sugar, cocoa, cream, and vanilla until smooth and creamy. Frost the cakes as desired.

Pro Tips

For an extra burst of flavor, consider adding a splash of espresso liqueur to the frosting. This cake can be made ahead of time and freezes beautifully. Just make sure to wrap it tightly in plastic wrap before freezing.

Storage and Make-Ahead Tips

This Chocolate Cake With Espresso can be made ahead of time, making it a fantastic option for gatherings. Once cooled, wrap each layer separately in plastic wrap and store them at room temperature for up to three days. For longer storage, freeze the layers by placing them in an airtight container for up to three months. When ready to serve, thaw in the refrigerator overnight, then bring to room temperature before frosting to ensure the best texture.

If you've prepared extra frosting, it can also be stored. Keep it in an airtight container in the fridge for up to a week. Before using it, give it a good stir and, if necessary, rewhip it to restore the fluffy texture. This way, you can enjoy the cake fresh even several days later, with the convenience of preparing components ahead of time.

Variations and Serving Suggestions

For a unique twist on this classic recipe, consider adding a layer of coffee-flavored whipped cream between the cake layers. This will add a lightness that beautifully contrasts with the dense chocolate. You can also experiment with different types of chocolate chips in the batter—semi-sweet, dark, or even white chocolate can give the cake a unique flavor profile. Just remember to adjust the quantities depending on the sweetness level you desire.

When serving this cake, a dusting of cocoa powder or powdered sugar on top can elevate its appearance. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to create a dessert that guests will rave about. Additionally, drizzling a bit of chocolate or coffee sauce on the plate can make for a beautiful presentation, adding an extra touch to your serving.

Questions About Recipes

→ Can I use instant coffee instead of espresso?

Yes, you can use instant coffee dissolved in hot water. Just ensure it's strong to achieve the desired coffee flavor.

→ How do I store leftover cake?

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this cake gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking mix for a gluten-free version.

→ What type of cocoa powder should I use?

Use high-quality unsweetened cocoa powder for the best flavor and richness in the cake.