Description
This moist and rich Chocolate Espresso Cake recipe blends deep cocoa flavor with bold espresso for a decadent dessert. Easy to make with pantry ingredients, it’s the perfect chocolate cake with a twist for coffee lovers.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
3/4 cup strong brewed espresso or 2 teaspoons instant espresso mixed with water
1/2 cup hot water
Instructions
1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round or loaf cake pan.
2. In a bowl, sift together flour, cocoa powder, baking soda, and salt.
3. In another large bowl, whisk eggs, granulated sugar, and brown sugar until creamy. Add buttermilk, oil, and vanilla extract. Mix well.
4. Stir espresso and hot water together. Slowly whisk into the wet ingredients. The batter will be thin.
5. Gradually add dry ingredients to wet ingredients. Stir until just combined, avoiding overmixing.
6. Pour batter into prepared pan. Bake for 35–40 minutes or until a toothpick comes out with a few moist crumbs.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
This cake tastes even better the next day as the espresso flavor deepens.
Use high-quality cocoa powder for the richest flavor.
Don’t skip the hot water—it blooms the cocoa and enhances the chocolate.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg