Why You’ll Love This Recipe

Deep chocolate flavor enhanced by brewed espresso
Moist and tender texture thanks to vegetable oil and eggs
Easy to make with simple ingredients
Optional chocolate chips add extra bursts of chocolate
Versatile for casual or special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 cup brewed espresso, cooled
½ cup vegetable oil
3 large eggs
1 tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon vanilla extract
½ cup semi-sweet chocolate chips (optional)
Cocoa powder or powdered sugar for dusting (optional)

Directions

Preheat Oven: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk together brewed espresso, vegetable oil, eggs, and vanilla extract until smooth.
Combine Mixtures: Gradually add the wet ingredients into the dry ingredients, mixing gently until smooth. Avoid overmixing.
Add Chocolate Chips: Fold in chocolate chips if using for extra chocolate texture.
Divide Batter: Pour batter evenly into prepared pans.
Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in pans for 15-20 minutes, then transfer to wire racks to cool completely.
Assemble Cake: Place one cake layer on a serving platter and spread your favorite chocolate frosting on top.
Finish Cake: Top with the second layer and frost the top and sides. Dust with cocoa powder or powdered sugar if desired.

Servings and Timing

Servings: 12
Preparation Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: Approximately 50 minutes

Variations

Use brewed coffee instead of espresso for a milder flavor.
Add a splash of coffee liqueur or vanilla extract to the batter.
Frost with cream cheese frosting or chocolate ganache.
Add chopped nuts or espresso powder for added texture and flavor.

Storage/Reheating

Store cake covered at room temperature for up to 3 days or refrigerated for up to a week.
Bring to room temperature before serving.

FAQs

Can I use instant espresso powder instead of brewed espresso?

Yes, dissolve instant espresso powder in hot water and cool before using.

Is the cake very caffeinated?

It has a mild coffee flavor but is not highly caffeinated.

Can I make this cake gluten-free?

Substitute the flour with a gluten-free all-purpose blend.

How do I prevent the cake from drying out?

Avoid overbaking and store it properly in an airtight container.

Can I freeze this cake?

Yes, wrap tightly and freeze for up to 3 months. Thaw before frosting.

Can I use butter instead of oil?

Oil keeps the cake moist, but butter can be used for a richer flavor.

What frosting pairs best?

Chocolate cream cheese or ganache complements this cake well.

Can I make cupcakes instead?

Yes, bake in cupcake tins at 350°F for 18-22 minutes.

Is this recipe suitable for beginners?

Absolutely! It’s straightforward and forgiving.

Can I add a filling?

Yes, try coffee-flavored cream or chocolate mousse between layers.

Conclusion

Chocolate Espresso Cake offers a luscious blend of rich chocolate and bold espresso flavors with a moist, tender crumb. Easy to make and endlessly customizable, it’s perfect for any occasion that calls for a memorable dessert. Enjoy the decadent flavors and comforting texture that make this cake a true favorite.

Chocolate Espresso Cake: An Incredible Ultimate Recipe

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Chocolate Espresso Cake is a moist, decadent dessert that blends rich chocolate flavor with a bold espresso kick. Perfect for coffee and chocolate lovers, this tender cake features optional chocolate chips and is great for any celebration or cozy night in.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Whisk brewed espresso, vegetable oil, eggs, and vanilla extract in another bowl until smooth.
Gradually mix wet ingredients into dry ingredients until smooth; avoid overmixing.
Fold in chocolate chips if using.
Pour batter evenly into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
Cool cakes in pans for 15-20 minutes; transfer to wire racks to cool completely.
Frost one layer with your favorite chocolate frosting, top with second layer, then frost top and sides.
Optional: Dust with cocoa powder or powdered sugar before serving.