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A person using a silver fork to lift a bite of moist Chocolate Espresso Cake, showing the soft crumb texture and dark Easy Chocolate Espresso Cake frosting.

Chocolate Espresso Cake

A decadent, incredibly moist Chocolate Espresso Cake recipe by Chef Luna. Infused with hot coffee to bloom the premium dutch-process cocoa, this cake offers a deep, sophisticated flavor profile that stays fresh for days.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Cake, Dessert
Calories: 480
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour (250g)
  • 2 cups granulated sugar (400g)
  • 0.75 cup premium dutch-process cocoa (65g)
  • 1 tbsp espresso powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • 0.5 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp artisan vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
  3. Add buttermilk, vegetable oil, eggs, and vanilla. Mix on medium speed for 2 minutes.
  4. Stir in boiling water by hand or on low speed. The batter will be very thin.
  5. Pour evenly into prepared pans. Bake for 30-35 minutes until a toothpick comes out clean.
  6. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.