chocolate espresso cake

I love what coffee does to chocolate. I decided to kick it up a notch and create a Chocolate Espresso Cake recipe. As you can imagine, it is a magical experience!

Chocolate Espresso Cake

oz semi-sweet chocolate (chopped)

(256 grams) all-purpose flour

½ cup (50 grams) unsweetened cocoa powder

baking soda

salt

½ cups (300 grams) packed light brown sugar

(226 grams) unsalted butter (softened)

eggs

oz espresso

vanilla extract

¾ cup (180 grams) buttermilk

heavy cream

Preheat oven to 350º F. Prepare two 8-inch round baking pans.

Chop chocolate and melt in a saucepan over medium-low heat. Set aside to cool to room temperature.

Sift flour, cocoa, baking soda, and salt in small bowl.

Whisk brown sugar, butter, eggs, espresso, and vanilla extract for 3 minutes. (Or about a minute with a hand-held mixer or stand mixer)

Gradually add melted chocolate and continue whisking for an additional minute.

Stir flour mixture into creamed mixture and then add buttermilk.

Pour into prepared pans.

Bake for 33 to 38 minutes or until wooden pick inserted in center comes out somewhat clean(not wet). Cool in pans on wire racks for 10 minutes. Run a knife around edges of cakes.

Invert onto wire racks; cool completely.

Place the chopped chocolate in a medium bowl.

Heat the cream in a small saucepan over medium heat. Bring to a low boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.

Pour hot cream over the chopped chocolate.

Let sit for a few minutes, then whisk until smooth.

Allow the ganache to cool slightly before pouring over a cake.

Ganache

This got a 10 out of 10 at Christmas dinner. People loved the flavor, the texture. They said it was perfect! I added some butter and salt to the ganache, and I also topped it with gold leaf to make it festive!

Best chocolate cake!! Moist and flavorful , I added the coffee 🤌🤌🥰
It did not last a day in my house🤣🤣😍
Have been baking a lot of your recipies and LOVE them all.
Thank you Amanda 🤎🤎🤎💜

Some minor changes, due to necessity (read: failing to double check Cocoa reserves before I needed to bake). Ended up using a fancy beetroot cocoa powder as it was the only unsweetened cocoa we had - it ended up adding a bit of cardamom flavor that at first taste seems to overwhelm any coffee flavor. We don't have an espresso machine, so I made a cup of instant with a Starbucks Via - would probably make at double strength when following this recipe again. Made these as cupcakes, and reduced the time in the oven to 28 minutes, and took out when internal temp was 205°-210°. Not doing the ganache (another time!), but frosting with a whiskey buttercream. The cupcakes themselves have a nice richness from the 4 eggs, and a nice crumb. Thanks for the recipe!

We did 5 (5”) heart layer molds and still had enough mix for 30 mini cupcakes that were baked in 11 mins to perfection!

Fantastic, moist and superb cake!!! Came out fluffy delishiousness! 
Thank you for sharing.

Moist chocolate cake layers covered in rich espresso cookies and cream buttercream and topped with tiramisu oreos. The perfect cake for the espresso lover in your life.

Espresso Oreo Cake

all-purpose flour

sugar

cocoa powder

fine sea salt

espresso

vegetable oil

tbsp. vinegar

dairy-free salted butter, room temperature

icing sugar

instant espresso/coffee powder

dairy-free chocolate cookie crumbs *can sub gluten-free chocolate cookie crumbs

¼ cup dairy-free milk, room temperature

Oreos

chocolate chips

dairy-free milk

Preheat the oven to 350 degrees and prepare three 6-inch round cake pans.

Add all the dry ingredients to the stand mixer and give a quick whisk together.

Add all wet ingredients except the vinegar and whisk until fully incorporated.

Add the vinegar and mix until fully incorporated.

Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.

Cool in the pans for 10 minutes and then invert on a cooling rack to fully cool.

Chocolate Cake

In the bowl of a stand mixer beat the butter on high speed with the paddle attachment until light and fluffy.

Add the icing sugar, salt, vanilla extract, instant espresso powder, and milk and mix on low until combined.

Add in the chocolate cookie crumbs and mix on low until combined.

Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Espresso Cookies &amp; Cream Buttercream

In a microwave-safe bowl heat the chocolate and milk in 30-second intervals until fully melted and smooth. Stir between each interval.

Depending on the kind of milk, the drip may require a touch more milk to thin or a few more pieces of chocolate to thicken. *I always test my chocolate ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.

Chocolate Drip

Cut each cake layer into two with a leveler or a serrated knife.

Place one leveled layer of chocolate cake on a cake board or plate. Top with approximately 1 cup of buttercream.

Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

Cover the cake with another layer of buttercream and smooth the sides.

On a well-chilled cake, with a spoon or a piping bag, drip the chocolate ganache over the edges of the cake and put it back in the refrigerator.

Decorate as you desire. I used a Wilton 1M tip to pipe buttercream ruffles around the top edge and placed a tiramisu Oreo in between each swirl. Enjoy.

Cake Assembly

I never would have thought to put espresso and oreo together but my goodness is it ever tasty! Made it for my friend's birthday and she loved it too.

I finally made this cake after having it saved forever and wow! It was phenomenal. Will definitely make it again.

This cake is so delicious! I have had this requested so many times. I think this is the third time I'm making it this month. It's a great recipe and it looks so impressive when you're done. Thank you for sharing!

Seriously amazing cake!  The chocolate cake is deliciously moist and that espresso Oreo frosting … I could eat it by the spoonful!  It’s really that good!! ?  
You won’t believe this is a vegan cake!  
Thank you for sharing your talents with us, Katie!!

I make this recipe for every chocolate cake order I get now. It's my go-to.

Amazing cake.  I made this cake for my daughter's 9th birthday and everyone that ate some raved about it.  I even received text messages the day after stating how great it was.  Katie thank you so much for sharing your recipe.

Seriously one of the most amazing cakes I've ever had! The buttercream is now a favorite of mine, I'm always trying to push it on customers! Every part of this recipe was perfection ?

I did this cake at the beginning of my career!! And loved it !! Shared with family everyone loved it !! Thanks Katie keep the good work going I love your insta page and blog obvi!

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