A dream dessert for lovers of rich chocolate and bold coffee flavor.

This moist Chocolate Espresso Cake, decadent cake is the perfect marriage of dark chocolate and espresso. Each layer is rich and flavorful, paired with a smooth, espresso-infused buttercream that ties it all together. Whether you’re hosting a dinner or craving something indulgent, this cake is a guaranteed crowd-pleaser.

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Ingredients

For the Cake:

1¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 teaspoons instant espresso powder (not instant coffee)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup water

1 cup granulated sugar

4 oz dark chocolate, finely chopped

½ cup unsalted butter

½ cup vegetable oil

2 teaspoons vanilla extract

3 large eggs, at room temperature

For the Espresso Buttercream:

2 teaspoons instant espresso powder

1 tablespoon water

1 cup unsalted butter, softened

5 cups powdered sugar

1 teaspoon vanilla extract

Small pinch of salt

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Instructions

1. Prep the Oven and Pans:

Preheat your oven to 350°F (175°C). Lightly grease three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.

2. Combine the Dry Ingredients:

In a mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.

3. Make the Chocolate Mixture:

In a saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar completely.

Take off the heat, then stir in the chopped chocolate and butter until melted and smooth.

4. Add Wet Ingredients:

Stir in the oil and vanilla. Quickly beat in the eggs—make sure to stir briskly so they don’t cook from the heat.

Gradually fold in the dry ingredients until the batter is smooth and lump-free.

5. Bake the Cakes:

Evenly divide the batter among the three prepared pans. Bake for 20–23 minutes, or until a toothpick comes out clean from the center.

Allow cakes to cool in the pans briefly before transferring them to a wire rack to cool completely.

6. Make the Buttercream:

Dissolve the espresso powder in the tablespoon of water.

In a large bowl, beat the butter until it’s light and airy—about 3 minutes.

Add powdered sugar gradually, mixing well between additions.

Stir in the vanilla, salt, and espresso mixture. Beat until the frosting is smooth and fluffy. If needed, adjust consistency by adding more sugar.

7. Assemble Your Cake:

Place one cooled cake layer on your cake stand or plate. Spread a thick, even layer of buttercream on top.

Repeat with the second layer, then place the third on top.

Apply a thin “crumb coat” to trap loose crumbs and refrigerate the cake for 10 minutes to set.

8. Frost and Decorate:

Finish by covering the cake with a final, even layer of buttercream. Add finishing touches like chocolate shavings, a drizzle of ganache, or espresso beans if desired.

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Storage Tips:

Refrigerator: Store the cake covered in the fridge for up to 3 days. Let it sit at room temperature for 30 minutes before serving.

Freezer: Wrap individual layers or the frosted cake tightly and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.

Pro Tips:

For deeper flavor, use premium cocoa and dark chocolate.

Baking in two 8-inch pans? Increase baking time to 30–35 minutes.

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Pair with your favorite coffee or a shot of espresso and enjoy every decadent bite.