Chocolate Espresso Cake Recipe with Silky Fudge Frosting

Chocolate Espresso Cake

If you love the deep, toasty flavor of coffee with your chocolate, this chocolate espresso cake is about to become your new favorite bake.

It is so rich and fudgy that it practically melts in your mouth, and every single layer carries a bold hit of espresso.

This is a showstopper of a cake, the kind that looks bakery worthy on a cake stand, yet every component is simple enough for a home baker to pull off on a regular Tuesday.

The recipe comes together in three parts:

• Espresso fudge frosting, a silky frosting that chills to a spreadable consistency
• Chocolate espresso cake layers, mixed in one bowl and baked in two 8 inch pans
• Coffee soak, a quick chocolate and espresso mixture brushed between the layers

Together they create a cake with intense coffee and chocolate flavor and a moist, fudgy crumb. The recipe makes one 8 inch cake and has about 40 minutes of hands on prep, so plan a little fridge time for the frosting before you start layering.

The full ingredient list and the step by step method are below, and once you bake it once, you will understand why I keep making it for birthdays, potlucks, and every gathering where a chocolate dessert needs to impress.

chocolate coffee frosting

Next up is the frosting, and I want you to make it first. This espresso fudge frosting needs time in the fridge to set to a spreadable consistency, so starting it before anything else means all three components finish around the same time. It is the easiest frosting I have ever made, and it needs no electric mixer at all.

Think of it as a mashup of chocolate buttercream, chocolate ganache, and cream cheese frosting, but without the cheese. It is not too sweet, not too bitter, and very chocolatey. The only real drawback is the waiting.

Here is what goes into it:

• 7 oz 70% dark chocolate, chopped
• 3 oz semi sweet chocolate, chopped
• 1/2 cup (40g) unsweetened cocoa powder
• 1 cup (225g) unsalted butter, cubed
• 1 tablespoon instant espresso powder
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups (340g) heavy whipping cream
• 1 1/2 cups (300g) granulated sugar

Put almost everything into a large bowl, leaving out only the heavy cream and the sugar. Combine the dark chocolate, semi sweet chocolate, cocoa powder, butter, espresso powder, vanilla, and salt, then set the bowl aside.

In a medium pot, combine the heavy cream and sugar. Place it over medium heat and warm until the sugar dissolves and the mixture is lightly simmering.

Pour that hot cream right over the ingredients in the bowl and whisk until everything is melted, smooth, and glossy. At this point the frosting will be very runny, and that is completely normal.

Now it goes into the fridge for 3 to 4 hours, or until it thickens to a spreadable consistency. Here is the nice part: it usually sets up in about the same time it takes to make, bake, and cool the cakes, so you can get started on those right away and let the fridge do the work.

You can also make this frosting ahead of time and keep it refrigerated. Before you use it, set it out at room temperature for a few minutes to make spreading easier.

A quick note on texture: this frosting is meant to be soft and silky, not stiff like a decorator buttercream. That is exactly what makes it so lovely against the tender cake layers. If you have ever ended up with a grainy frosting, take heart, because this one comes together with nothing more than a whisk and a little patience.

Frosting too firm? A few minutes on the counter softens it right back to spreadable.

how to make chocolate espresso cake

The cake itself takes inspiration from a classic chocolate cake, with a few tweaks for extra fudginess and enough structure to stand up to a coffee soak without falling apart. It is an incredibly easy one bowl batter.

Ingredients for the cake:

• 2 cups (260g) all purpose flour, spooned and leveled
• 3/4 cup (60g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• 1 cup (200g) dark brown sugar, packed
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (220g) vegetable oil
• 1 cup (240g) full fat sour cream
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup (240mL) boiling water
• 1 tablespoon instant espresso powder

Preheat the oven to 350F. Grease two 8 inch round cake pans and line the bottoms with parchment paper, then lightly dust the sides with flour and tap out any excess.

In a large bowl, whisk together the flour, cocoa, granulated sugar, brown sugar, baking soda, baking powder, and salt until combined. Add the vegetable oil, sour cream, eggs, and vanilla, then whisk until the batter is streak free. It will be quite thick at this point, so do not worry if your arm gets a workout.

Measure out 1 cup of boiling water and dissolve the instant espresso powder in it. Pour the hot coffee over the thick batter and whisk until combined. The hot coffee loosens that heavy batter and carries the espresso flavor right into the crumb.

Divide the batter between the two prepared pans. Bake in the center of the preheated oven for 35 to 40 minutes, until a skewer inserted into the center comes out clean with a few moist crumbs.

Cool the cakes in the pans for 10 minutes. Then lay a piece of parchment paper over each cake and flip it onto a wire rack. This cake is VERY moist, so the parchment helps keep it from sticking. Cool completely to room temperature before layering.

coffee soak

Even with coffee in both the cake and the frosting, I found during testing that the layers wanted a little extra flavor, so this simple chocolate coffee mixture gets brushed right onto the cake. It adds a layer of fresh coffee taste that makes the espresso really shine.

The soak is optional, and the cake is still delicious without it, but it takes the flavor to the next level. It is also the easiest part of the whole recipe.

• 1/4 cup (60mL) boiling water
• 2 teaspoons instant espresso powder
• 1 teaspoon unsweetened cocoa powder
• 1 tablespoon granulated sugar

In a small bowl, whisk together the boiling water, espresso powder, cocoa, and sugar until everything is dissolved. Set it aside for 5 to 10 minutes to cool to room temperature before you brush it on the cake.

If you are short on time, you can skip this step entirely and the cake will still taste wonderful. But if you want that extra layer of fresh coffee flavor, this soak is worth the two minutes it takes to stir together.

how to assemble chocolate espresso cake

Once the cakes are cool and the frosting is set, it is time to build. Before you layer anything, make sure the frosting has firmed up to a thick enough consistency to work with.

If it has not, keep checking on it in the fridge every 30 minutes. If it has gotten a little too firm, set it out on the counter for a few minutes to soften.

Once the cakes have fully cooled, use a cake leveler or a sharp serrated knife to level the tops. The scraps can be crumbled for decoration later or eaten straight from the rack, which is my favorite part of the whole process. Then slice each cake in half horizontally to create 4 thinner layers.

To frost, lay down one cake layer and brush some of the coffee soak on top. Spread a thin layer of frosting over the soak, then repeat this process to stack all the cakes. If the stack starts to feel wobbly or hard to work with, chill it for a few minutes to firm things up before you continue.

Once all four layers are stacked, lightly frost the outside of the cake with a thin layer of frosting to create a crumb coat and seal in the crumbs. Chill the cake in the fridge for about 20 to 30 minutes to let the crumb coat harden before covering the outside with the remaining frosting.

Finish with chocolate curls if you like, then keep the cake in the fridge until serving.

Quick recap of the build:

1. Cake layer
2. Coffee soak brushed on top
3. Thin layer of frosting
4. Repeat until all 4 layers are stacked
5. Crumb coat, chill 20 to 30 minutes, then add the final frosting

Store any leftovers in the fridge, since the frosting softens quickly at room temperature. Slices are actually even fudgier on day two, so this is a great cake to make a day ahead of a party.

check out these other chocolate recipes!

If this cake leaves you craving more chocolate, these are the recipes to bake next:

• Chocolate Mousse Cake
• Chocolate Peanut Butter Fudge Bars
• Tiramisu Brownies
• BEST Gooey Brownies
• Nutella Chocolate Lava Cookies

More Cakes

If you love baking layer cakes, keep this one in your rotation for birthdays, holidays, and every potluck where dessert matters. The combination of espresso fudge frosting, moist chocolate layers, and a coffee soak makes it the kind of cake people ask about long after the plates are cleared, and it travels beautifully to any gathering.

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Chocolate Espresso Cake

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Chocolate Espresso Cake If you love the deep, toasty flavor of coffee with your chocolate, this chocolate espresso cake is about to become your new favorite bake. It is so rich and fudgy that it practically melts in your mouth, and every single layer carries a bold hit of espresso.

• Total Time: 225 min
• Yield: 1 (8″) cake 1x

Ingredients

Scale 1x2x3x

For the espresso fudge frosting
7 oz 70% dark chocolate, chopped
3 oz semi-sweet chocolate, chopped
½ cup (40g) unsweetened cocoa powder
1 cup (225g) unsalted butter, cubed
1 tablespoon instant espresso powder
2 teaspoons pure vanilla extract
½ teaspoon salt
1 ½ cups (340g) heavy whipping cream
1 ½ cups (300g) granulated sugar

For the chocolate espresso cake
2 cups (260g) all-purpose flour, spooned and leveled
¾ cup (60g) unsweetened cocoa powder
1 cup (200g) granulated sugar
1 cup (200g) dark brown sugar, packed
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup (220g) vegetable oil
1 cup (240g) full fat sour cream
3 large eggs
2 teaspoons pure vanilla extract
1 cup (240mL) boiling water
1 tablespoon instant espresso powder

For the coffee soak
¼ cup (60mL) boiling water
2 teaspoons instant espresso powder
1 teaspoon unsweetened cocoa powder
1 tablespoon granulated sugar

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Instructions

Espresso fudge frosting
1-In a large bowl, combine dark chocolate,: In a large bowl, combine dark chocolate, semi-sweet chocolate, cocoa powder, butter, espresso powder, vanilla, and salt. Set aside.
2-In a medium pot, combine heavy cream: In a medium pot, combine heavy cream and sugar. Place over medium heat and warm until the sugar dissolves and the mixture is lightly simmering.
3-Pour the hot cream over the other: Pour the hot cream over the other ingredients and whisk together until melted, smooth, and glossy. The frosting will be very runny at this point.
4-Place the frosting into the fridge for: Place the frosting into the fridge for 3-4 hours or until thickened to a spreadable consistency – it usually sets up in the time it takes to make, bake, and cool the cakes, so you could get started on them right away.

Chocolate espresso cake
5-Preheat your oven to 350F: Preheat your oven to 350F. Grease 2 (8″) round cake pans and line the bottoms with parchment paper. Lightly dust the sides with flour and tap out any excess.
6-In a large bowl, whisk together flour,: In a large bowl, whisk together flour, cocoa, granulated sugar, brown sugar, baking soda, baking powder, and salt until combined.
7-Add in the vegetable oil, sour cream,: Add in the vegetable oil, sour cream, eggs, and vanilla. Whisk until streak free. The batter will be quite thick at this point.
8-Measure out 1 cup of boiling water: Measure out 1 cup of boiling water and dissolve instant espresso powder in it.
9-Pour the hot coffee over the thick: Pour the hot coffee over the thick cake batter and whisk until combined.
10-Divide the batter into your 2 cake: Divide the batter into your 2 cake pans.
11-Bake the cakes in the center of: Bake the cakes in the center of your preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean with a few moist crumbs.
12-Cool the cakes for 10 minutes in: Cool the cakes for 10 minutes in the pans. Then lay a piece of parchment paper over each cake and flip onto a wire rack – this cake is VERY moist, so the parchment paper will help keep it from sticking to your wire rack.
13-Cool the cakes completely to room temperature: Cool the cakes completely to room temperature before layering.

Coffee soak
14-In a small bowl, whisk together boiling: In a small bowl, whisk together boiling water, espresso powder, cocoa, and sugar until everything is dissolved. Set aside for 5-10 minutes to cool to room temperature.

Assemble
15-Before layering the cake, make sure the: Before layering the cake, make sure the frosting has set up to a thick enough consistency to work with. If it hasn’t, keep checking on it in the fridge every 30 minutes until it’s firmed up. If it’s gotten a little too firm, set it out on your counter for a few minutes to allow it to soften.
16-Once the cakes have fully cooled, use: Once the cakes have fully cooled, use a cake leveler or serrate knife to level the tops of the cakes and then slice each cake in half horizontally to create 4 thinner layers.
17-To frost, lay down one cake layer: To frost, lay down one cake layer and then brush some of the coffee soak on top. Spread a thin layer of frosting on top, then repeat this process to stack all the cakes.
18-Lightly frost the outside of the cake: Lightly frost the outside of the cake with a thin layer of frosting to create a crumb coat and seal in the crumbs. Next, chill the cake in the fridge for about 20-30 minutes to allow the crumb coat to harden before covering the outside of the cake with the remaining frosting. Decorate with chocolate curls if desired and keep the cake in the fridge until serving.

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• Prep Time: 40 min
• Cook Time: 0 min
• Method: stovetop