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Best Chocolate Espresso Layer Cake: An Easy Homemade Recipe

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This isn’t just a chocolate cake with a splash of coffee. It’s a recipe where the espresso works behind the scenes to make the chocolate taste like the best version of itself, deepening the flavor and rounding out the sweetness.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot brewed coffee or espresso
  • 1 ½ cups (3 sticks) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 tbsp espresso powder, dissolved in 2 tbsp hot water
  • 2–3 tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and lightly flour sides.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt for 30 seconds.
  3. In a separate bowl, whisk eggs, milk, oil, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and mix on low speed until just combined. Batter will be thick.
  5. With mixer on low, slowly pour in hot coffee and mix until batter is smooth and thin.
  6. Divide batter evenly between prepared pans. Bake for 30-35 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
  7. Let cakes cool in pans for 10 minutes, then invert onto a cooling rack, remove parchment, and cool completely.
  8. For frosting: Beat softened butter on medium speed for 2-3 minutes until pale and creamy.
  9. Gradually add powdered sugar, one cup at a time, mixing on low. Add dissolved espresso paste, vanilla, and salt. Add heavy cream one tablespoon at a time until spreadable. Beat on medium-high for 2-3 minutes until light and fluffy.
  10. Place one cake layer on serving plate. Spread about ¾ cup frosting evenly on top. Place second layer on top. Apply thin crumb coat of frosting all over cake and refrigerate for 20 minutes. Then apply final thicker layer of frosting.

Notes

Room temperature ingredients matter. Don’t overmix. Use a kitchen scale for flour. Level layers if needed. Don’t skip the crumb coat chill. Cake tastes better the day after.

Nutrition

Keywords: chocolate espresso cake, layer cake, homemade cake, chocolate cake, espresso cake, easy cake recipe

Find it online: https://cookyep.com/best-chocolate-espresso-layer-cake-an-easy-homemade-recipe/