Chocolate Espresso Cake Recipe

This Chocolate Espresso Cake is a delicious layered chocolate cake where the flavors are brought out with espresso bringing the chocolate flavor to life. The perfectly easy and tasty cake to grace any dessert table.

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When it comes to chocolate cakes I’m hooked. I’ve never met a chocolate cake that I didn’t like. Once you try this Chocolate Espresso Cake you will fall in love.

The rich bold flavors of the cake are brought to life with the use of espresso or coffee which adds just that much flavor to the cake itself.

I’m a huge cake person and always have been, especially when it comes to layer cakes. I love to make layer cakes, but I love serving them for special occasions.

This decadent Chocolate Espresso Cake is one cake that we love to bring to family gatherings around the holidays to break up all the holiday-themed food.

Who can resist a chocolate cake amiright? This cake has been one of our go-to chocolate cake recipes for a long while now and I feel like it is absolutely perfect!

Chocolate and coffee go hand in hand together because the use of the espresso in chocolate desserts is not for flavoring but to bring out the flavor of the chocolate.

With this Chocolate Espresso Cake, we did want that espresso to shine through so you can taste the coffee slightly but with the chocolate from the cake and frosting, you have a delicious balance of flavors. 

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CHOCOLATE ESPRESSO CAKE:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT DOES ESPRESSO OR COFFEE DO FOR A CHOCOLATE CAKE?
• DO I HAVE TO USE ESPRESSO OR COFFEE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Chocolate Espresso Cake Recipe

1. Being a layered cake this is perfect to serve for a crowd.
2. The espresso/coffee really brings out the flavor of the cake itself.
3. This can be decorated however you like, let your imagination run wild!

• All-purpose flour
• Cocoa powder
• Baking soda
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Espresso or coffee
• Powdered sugar
• Milk

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1. Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, cocoa powder, and baking soda, set aside.
2. In a mixing bowl, combine the butter with the sugars, and once they are combined. 
3. Mix in the eggs, and vanilla. 
4. Slowly add in the dry ingredients, scraping the bowl to be sure you have all ingredients combined.  
5. Pour in the brewed espresso or coffee and mix to combine it with cake batter. 
6. Evenly divide the cake batter, and pour into two, lightly sprayed, 8 inch cake pans. Gently tap on the counter to make sure all air bubbles are settled. 
7. Bake for 25-30 minutes, until the cake springs back to the touch. Remove from the oven and let them cool on the rack before frosting.
8. In a large bowl, or stand mixer, mix the butter with the cocoa powder, sugar, milk, and vanilla. Use the whisk attachment or electric mixer’s beaters to whip the frosting until it’s smooth and creamy. 
9. Layer one cake on a cake stand or turntable and add ¾ to 1 cup frosting and frost. Add the second layer and frost the top and sides of the cake until covered.
10. Garnish cake with chocolate covered espresso beans or chocolate chunks, chopped into smaller pieces.  

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WHAT DOES ESPRESSO OR COFFEE DO FOR A CHOCOLATE CAKE?

You’ll see a ton of chocolate desserts ranging from cakes to brownies and cookies that will use coffee, espresso powder, or instant coffee in the recipe. 

The coffee simply enhances and deepens the flavor and richness of the chocolate flavor. It is usually not used to flavor the cake and you usually can barely taste it.

It is a great addition to any chocolate dessert because of how much it really does bring out that chocolate flavor and I love using them in chocolate desserts.

DO I HAVE TO USE ESPRESSO OR COFFEE?

No, you do not have to use the espresso of coffee if you do not have any, do not like it, or simply just do not want to use any in the cake itself.

You can swap out the coffee for buttermilk or regular milk.

Coffee is not necessary, it is just great when it comes to bringing out the flavor of the cake!

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ANY ADDITIONS?

Bring it on! You KNOW there are plenty of options here.

• Sour cream: Stir a spoonful or two into the batter if you want an even more moist cake with a slightly tangy note.
• Chocolate chips: Fold a handful of semi-sweet, milk, or dark chips into the batter for an extra pop of chocolate flavor.
• Chocolate ganache topping: Drizzle a thin layer of melted chocolate mixed with heavy cream on the top of the cake for a shiny finish.
• Chocolate curls: Sprinkle these on after frosting, for a fancy look that’ll impress any coffee lover.
• Instant espresso powder boost: If you want a stronger espresso flavor, dissolve a pinch of powder in a bit of hot water, then stir it into the batter or frosting.
• Ice cream: Serve a slice with a scoop of vanilla, chocolate, or coffee ice cream for a true sweet-tooth dream.
• Espresso buttercream swirl: Spoon a bit of leftover buttercream on top of the final frosted cake in a swirl for a fun layered effect.
• Bench scraper trick: Use a bench scraper or offset spatula to create smooth sides on your cake for a pro look.
• Chocolate chips garnish: Press them lightly around the sides after your crumb coat, or sprinkle them on top if you’re short on time.
• Sheet cake spin: If you prefer an easier shape, pour the batter into a 9×13 prepared pan and adjust your baking time as needed.

ANY SUBSTITUTIONS?

Be sure to let me know how this turns out for you in the comments!

• Vegetable oil or canola oil in place of butter if you’re aiming for a different fat or if you’re out of butter—just keep an eye on the baking time.
• Olive oil can give an interesting flavor if you like trying new combos—especially if you’re going for a rustic, slightly savory vibe.
• Whole wheat flour or a mix of half all-purpose, half whole wheat if you want a slightly healthier twist—though it may affect the best texture.
• Cake flour instead of all-purpose for a lighter, fluffier crumb, if you’d like a more delicate classic chocolate cake feel.
• Instant espresso powder substituted with very strong coffee from an espresso machine if you’d rather not keep the powder on hand.
• Low-fat milk or cup of milk swapped for heavy cream if you need a richer frosting but want to skip the butter—taste and texture will differ, so proceed with caution.

This layer cake can be stored covered with plastic wrap or in an airtight container like a cake carrier at room temperature for up to 1-2 days or in the refrigerator for up to 1 week.

This can be frozen, I do not recommend freezing assembled cake.

This is best frozen once the cake layers have been made and you want to use them for later.

To freeze the cake layers let them cool, wrap them in plastic wrap then foil.

Place them in a large container or freezer bag and these will freeze for up to 3 months.

Let defrost in the refrigerator overnight and then make your frosting and assemble and serve!

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Want that perfect chocolate cake that will be a showstopper at your next gathering?

Then you need to make this Chocolate Espresso Cake!

If you’ve tried this CHOCOLATE ESPRESSO CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!