Indulgent Dark Chocolate Espresso Cake is a decadent dessert that perfectly marries the rich, velvety flavor of dark chocolate with the vibrant kick of espresso. This cake is ideal for coffee lovers, offering a sophisticated treat that can elevate any occasion. Whether you’re celebrating a special event or simply indulging yourself, this cake is sure to impress with its luxurious taste and moist texture.
Ingredients:
For the Cake:
– 1 ¾ cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsweetened dark cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs, at room temperature
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons pure vanilla extract
– 1 cup boiling espresso or strong coffee
For the Espresso Buttercream Frosting:
– 1 cup unsalted butter, softened to room temperature
– 4 cups powdered sugar
– ½ cup unsweetened cocoa powder
– 2 tablespoons espresso powder
– 3-4 tablespoons heavy cream
– 1 teaspoon vanilla extract
– A pinch of salt
For Garnish (optional):
– Dark chocolate shavings
– Coffee beans
– Whipped cream
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until well combined.
4. Stir in the boiling espresso or strong coffee until the batter is smooth. The batter will be thin—this is normal.
5. Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
7. While the cakes cool, prepare the espresso buttercream frosting. In a large mixing bowl, beat the softened butter until creamy.
8. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
9. Add the espresso powder, heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3-4 minutes until fluffy and smooth.
10. Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of espresso buttercream frosting on top.
11. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining buttercream.
12. For optional garnish, decorate the top of the cake with dark chocolate shavings, coffee beans, or a dollop of whipped cream.
Tips:
– For an extra coffee kick, you can add espresso liqueur to the frosting or drizzle it over the cake.
– If you prefer a lighter cake, you can replace some of the oil with unsweetened applesauce.
– Make the cake a day in advance and store it in an airtight container in the fridge. This will enhance the flavors.
Serving Suggestions:
Serve the Indulgent Dark Chocolate Espresso Cake at room temperature, alongside a scoop of vanilla ice cream or freshly whipped cream. Pair it with a cup of fresh brewed espresso or a glass of dessert wine for the perfect complement. Enjoy it as a luxurious end to a dinner party or a delightful afternoon treat with friends.
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