Description
This Chocolate Espresso Cake is rich, moist, and deeply chocolatey—without tasting like coffee. A small amount of espresso enhances the cocoa flavor, creating a bakery-style cake that’s easy to make and perfect for birthdays, celebrations, or anytime you want a truly indulgent dessert.
Ingredients
For the Cake
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1¾ cups all-purpose flour
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¾ cup unsweetened cocoa powder (natural or Dutch-process)
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1½ cups granulated sugar
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½ cup brown sugar
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1½ teaspoons baking powder
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1½ teaspoons baking soda
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¾ teaspoon salt
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2 large eggs, room temperature
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½ cup neutral oil (vegetable or canola)
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1 cup buttermilk (or milk + 1 tbsp lemon juice)
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1 teaspoon vanilla extract
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1 teaspoon espresso powder (recommended level)
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½ cup hot water
Optional
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Chocolate chips or chunks (½ cup)
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
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In a large bowl, whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
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In a separate bowl, whisk eggs, oil, buttermilk, vanilla, and espresso powder until smooth.
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Add wet ingredients to dry ingredients and mix just until combined.
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Slowly whisk in hot water until the batter is smooth and pourable.
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Divide batter evenly between prepared pans.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
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This cake is chocolate-forward, not coffee-tasting.
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Espresso powder can be replaced with instant coffee if needed.
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Do not overbake—this is key to keeping the crumb moist.
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Works well as a layer cake, sheet cake, or cupcakes (adjust bake time).
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~400 kcal
- Sugar: 34 g
- Sodium: 240 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 45 mg