Chocolate Espresso Cake
This cake has three layers of decadent chocolate and espresso sponge, all wrapped up in a heavenly coffee liqueur cream cheese frosting.
With three layers of rich chocolate sponge that is flavored with freshly brewed coffee and espresso powder, this cake is a chocolate lovers dream.
I had to privilege to partner with C&H® sugar to create this cake, and while this blog post isn’t specifically sponsored, I always appreciate their commitment to quality sugar. For this cake, I used C&H® Baker’s Fine Granulated Sugar, C&H® Dark Brown Sugar and C&H® Powdered Sugar. It was my first-time using C&H®Bakers Sugar, and I was impressed by the incredibly smooth and fluffy batter, making for the most tender and soft cake layers. For the buttercream, I used C&H® Powdered Sugar, which I use in all my cakes, as it yields the silkiest frosting. I am constantly in the kitchen working and experimenting, so it was a pleasure to partner with a brand I love to use and trust.
Choosing Quality Coffee and Cocoa Powder
Choosing quality ingredients is important, and this is particularly the case when selecting a coffee and cocoa powder. A good rule of thumb for coffee—if you enjoy drinking it, even better sipping on it black, it’s a good choice for baking. Don’t sub the espresso powder for additional brewed coffee, as the recipe needs both freshly brewed coffee and espresso powder. Both have rolls in texture and flavor.
For Cocoa Powder, quality is also important. Regular or Dutch processed can be used, but most importantly, the powder should be unsweetened. Unsweetened cocoa powder should not be confused with sweetened packets used to make hot chocolate.
Tips To Make Chocolate Espresso Cake
1.) Read through the ingredient list and instructions prior to getting started. Many baking missteps can be avoided by understand the recipe and what ingredients are required.
2.) Follow the instructions, including mixing times. Times are listed for a reason.
3.) Make sure to properly grease and flour the cake pans. Nothing worse than a cake that sticks. More can be read about properly preparing cake pans in my blog post here.
4.) After the layers have cooled to room temperature, place them in the refrigerator for at least 2 hours to cool even further (I wrap mine in saran wrap before placing in the fridge). This will prevent the cake layers from slipping and sliding when decorating.
5.) For both the cake and the buttercream, use room temperature ingredients.
Common Questions Answered:
How to store cake?
Since the buttercream has cream cheese, it should be stored in the fridge until two to three hours before enjoying. Avoid direct sunlight. Any leftover cake should be stored back in the fridge. The cake should be enjoyed within 3-5 days.
Can this cake me made into two layers instead of three?
Yes, it can be made into a sheet cake, or a two-layer cake. The baking times will need to be adjusted accordingly.
Can I make this cake ahead?
Yes, if making the cake ahead, freeze the cake layers. I recommend first wrapping in saran wrap and then in aluminum foil. I recommend leaving them in the freezer for no more than a week or two for top quality.
Alternatives and Substitutions
Since this cake is specially an espresso cake, I don’t recommend omitting the coffee flavorings. Instead, try these other cakes for a delicious alternative: Neapolitan Cake, Vanilla & Chocolate Marble Cake, Red Velvet Cake and Guinness Chocolate Cake.
Final Tip
It’s important to use hot, freshly brewed coffee—it should be strong in flavor. The coffee should not be boiling or scalding, but hot enough to bloom the cocoa powder.
Chocolate Espresso Cake
Ingredients
- 2/3 cup freshly brewed hot coffee
- ¾ cups (1.5 sticks or 170 g) unsalted butter, softened
- 1 cup (200 g) C&H® Bakers Sugar
- ½ cup (100 g) C&H® Light Brown Sugar, firmly packed
- 2 tablespoons canola oil
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon kosher salt
- 2/3 cup (55 g) unsweetened cocoa powder
- 1 ½ teaspoon espresso powder
- ½ cup buttermilk, full fat
- 1 8-ounce block (226 g) cream cheese, softened
- ½ cup (1 stick or 115 g) salted butter, softened
- 4 cups (450 g) C&H® Powdered Sugar
- 2 tablespoons coffee liqueur
Instructions
- Preheat oven 350 degrees F. Grease and flour three 6” cake pans. Set aside.
- Brew a fresh pot of coffee. Keep coffee hot while cake is prepared.
- In a large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed for 4 minutes. Drizzle in the oil and mix 1 more minute.
- Add eggs one at a time, scraping the bowl after each egg addition. Add vanilla and mix until just combined.
- In a separate bowl, using a fine mesh sieve, sift the flour, baking soda and salt. Spoon and level the flours for an accurate measurement.
- Whisk together the hot coffee, cocoa powder, 1 teaspoon espresso powder and buttermilk until the mixture is smooth.
- Alternating between the dry ingredients and the coffee mixture, add a third of the dry ingredients into the mixing bowl on low speed. Immediately follow with half of the coffee mixture, followed by another third of the dry ingredients and the second half of the coffee mixture. Finish with the remaining dry ingredients, and mix until incorporated. Scrape bowl as needed.
- Pour batter evenly into the prepared pans. Bake for 20 minutes are until a toothpick inserted comes out clean, Allow cakes to cool for 10 minutes before inverting the cakes on a wire rack to finish cooling.
- To make the espresso buttercream, with an electric mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed until there are no lumps, and the consistency is smooth.
- Add sifted powdered sugar to the bowl, 1 cup at a time, mixing first on low speed to prevent splashing, then turning the mixer to medium-low until incorporated. Repeat process with remaining 2 cups of powdered sugar. Add coffee liqueur and remaining espresso powder. Briefly mix one more time to complete the icing.
- To decorate the cake, place one cake layer on desired serving platter. Place a large dollop of buttercream on the cake and spread evenly. Repeat process with remaining layers. Once the cake is stacked, use remaining buttercream to decorate the sides and top of the cake. Decorate with buttercream swirls or chocolate curls.
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