Chocolate Cake With Espresso

Name: Chocolate Cake With Espresso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons pure vanilla extract; 1 cup hot espresso; 8 ounces dark chocolate, chopped; 1 cup heavy cream

Highlighted under: Baked Favorites

I absolutely love making this Chocolate Cake with Espresso because it perfectly balances rich chocolate flavor with a hint of coffee. Every bite transports me to dessert heaven, making it a favorite for celebrations or whenever I need a little indulgence. The espresso enhances the chocolate, creating a deeper flavor that’s hard to resist. With just a few simple ingredients and steps, I can whip up this delightful cake in no time, ensuring it’s a hit with family and friends alike.

Created by

Ione Rutherford

Last updated on 2026-02-01T16:09:37.046Z

Baking this cake was a delightful journey for me. I learned that the secret to an ultra-moist cake is incorporating hot espresso into the batter, which not only enhances the chocolate flavor but also adds a beautiful depth. As I whisked the ingredients together, the rich aroma filled my kitchen, making it impossible to wait for it to bake!

Once baked, I paired the cake with a simple ganache made from dark chocolate and cream. It was the perfect finish, adding a creamy texture that complemented the cake beautifully. I always recommend letting the cake cool completely before frosting; this ensures that the ganache doesn’t melt off, resulting in a stunning presentation.

Why You'll Love This Recipe
Rich chocolate flavor paired with a hint of coffee
Ultra-moist texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Role of Espresso

In this Chocolate Cake with Espresso, the coffee does more than just add flavor; it elevates the chocolate. Espresso brings out the deep, rich undertones of cocoa, creating a complex flavor profile. The bitterness of the espresso contrasts beautifully with the sweetness of the sugar, ensuring that the cake doesn't become overly sweet. If you're out of espresso, you can use strong brewed coffee as a substitute, but be mindful that the flavor may not be as pronounced.

The hot espresso is crucial in this recipe, as it activates the cocoa powder and deepens the flavor. Adding it to the batter when it’s hot helps to bloom the cocoa, unlocking more richness. If you find the batter too thin after adding the espresso, don't worry—this will contribute to the cake's moist texture once baked.

Tips for a Moist Chocolate Cake

To ensure your cake remains ultra-moist, it's essential to avoid overmixing after adding the wet ingredients. Only mix until combined; you want to maintain some air in the batter. Also, the addition of vegetable oil instead of butter keeps the cake moist longer, which is particularly beneficial if you plan to serve it over several days.

An excellent way to check for doneness without cutting into the cake is to gently press the top with your finger. If it springs back, it’s done; if your finger leaves an impression, it needs more time. Remember, every oven is different—check with a toothpick around the 28-minute mark to avoid overbaking.

Serving and Storing Your Cake

Once the cake is frosted with the ganache, it’s best to let it set for at least an hour before serving. This waiting period allows the ganache to firm up, making the cake easier to slice. If you're serving it at a gathering, consider cutting it into smaller squares to allow guests to enjoy a bite-sized indulgence.

If you find yourself with leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to three months. To serve, simply thaw overnight in the refrigerator and enjoy the delightful chocolate flavor once more.

Ingredients

Gather the following ingredients before you begin:

Cake Ingredients

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup hot espresso

Ganache Ingredients

8 ounces dark chocolate, chopped
1 cup heavy cream

Make sure to measure your ingredients carefully for the best results!

Instructions

Follow these simple steps to create your delicious Chocolate Cake with Espresso:

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until well combined.

Incorporate Espresso

Stir in the hot espresso until fully incorporated. The batter will be thin, but that's okay!

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Make the Ganache

While the cakes are cooling, heat the heavy cream in a saucepan until just boiling. Pour it over the chopped dark chocolate and let it sit for 5 minutes, then stir until smooth.

Assemble the Cake

Once the cakes have cooled completely, place one layer on a serving plate, spread a layer of ganache on top, then place the second layer on top and cover the entire cake with the remaining ganache.

Serve and Enjoy

Slice and serve the cake. It's delicious on its own or with a dollop of whipped cream!

Enjoy your homemade Chocolate Cake with Espresso!

Pro Tips

For an extra flavor boost, you can add a teaspoon of espresso powder to the dry ingredients. This cake also freezes beautifully, so don’t hesitate to make it ahead of time.

Alternative Flavor Combinations

While this recipe highlights the wonderful pairing of chocolate and espresso, consider experimenting with other flavors. For instance, adding a teaspoon of orange zest to the batter can create a refreshing citrus note that cuts through the richness. Alternatively, incorporating a splash of peppermint extract into the ganache can provide a festive flair, perfect for holiday gatherings.

Another option is to infuse the ganache with flavors like sea salt or espresso powder to enhance the chocolate experience. If you’re a fan of nuts, folding in some chopped walnuts or pecans into the batter can provide a lovely crunch and extra depth. Just be sure to adjust baking time slightly if you’re adding significant ingredients to the batter.

Troubleshooting Common Issues

If your cake ends up dry, it may be due to overbaking or measuring errors, particularly with flour. Always use the spoon-and-level method for measuring flour—scooping directly can pack it and result in using too much. If you're unsure, weigh your flour; 1 cup typically weighs about 120 grams.

On the other hand, if your ganache doesn't come together smoothly, it may be because the cream was not hot enough or the chocolate was not finely chopped. Ensuring that the cream is boiling before mixing with chocolate can help to melt it properly. If the ganache is too thick for spreading, you can gently reheat it while whisking until it reaches your desired consistency.

Questions About Recipes

→ Can I use decaffeinated espresso?

Yes, decaffeinated espresso works just as well if you want to avoid caffeine.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of eggs?

You can use flaxseed meal or applesauce as an egg substitute; typically, 1/4 cup of applesauce can replace one egg.