Description
This decadent Chocolate Espresso Cake combines rich cocoa with aromatic espresso powder for a deep, complex flavor. Moist layers of chocolate cake are generously filled and frosted with creamy Espresso Russian Buttercream, creating an indulgent dessert perfect for coffee and chocolate lovers alike. The cake is tender with a velvety texture and a luscious coffee-infused buttercream cascading over the cake for a stunning finish.
Ingredients
Dry Ingredients
- 240 g All-purpose Flour (plain flour)
- 400 g Granulated Sugar (caster sugar)
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 50 g Dutch Processed Cocoa Powder
Wet Ingredients
- 2 Large Eggs
- 120 ml Vegetable Oil
- 120 ml Whole Milk
- 1 tsp Vanilla Extract
Espresso Mixture
- 3 tbsp Espresso Powder
- 120 ml Hot Water
For the Espresso Russian Buttercream Frosting
- 790 g Sweetened Condensed Milk
- 452 g Unsalted Butter
- 1 tsp Vanilla Extract
- ½ tsp Salt
- 3 tbsp Espresso Powder
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C), or 160°C if using a fan-assisted oven. Grease and line two 9-inch cake pans with parchment paper for easy removal of the cakes.
- Sift Dry Ingredients: Sift the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder into a large mixing bowl. Mix well to combine thoroughly, ensuring no lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, whole milk, and vanilla extract until evenly combined.
- Mix Wet into Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk together until just combined and smooth, making sure to scrape the bottom of the bowl to incorporate all ingredients. The batter should be lump-free.
- Add Espresso Mixture: Dissolve the espresso powder in hot water (about 120 ml). Pour this espresso liquid into the cake batter and mix thoroughly. The batter will become very runny, which is expected for this recipe.
- Bake the Cake Layers: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted in the center comes out clean. Baking time can vary by oven; start checking at 30 minutes.
- Prepare Espresso Russian Buttercream: Using a stand mixer fitted with a whisk attachment, whip the unsalted butter on high speed for 5 minutes until pale and creamy. Scrape down the bowl regularly to ensure even whipping.
- Add Condensed Milk: Lower the speed to medium-high and gradually drizzle in the sweetened condensed milk very slowly, whipping between each addition. This gradual process ensures proper emulsification to avoid a split buttercream.
- Flavor the Buttercream: Add vanilla extract and salt to the buttercream and whip on high speed for 1 minute until smooth and glossy.
- Add Espresso to Buttercream: Dissolve espresso powder in 1 tablespoon of hot water and add to the frosting. Whip again until combined evenly.
- Level and Slice Cakes: Allow the cakes to cool completely. Use a serrated knife or cake leveler to cut off domed tops to create flat layers. Optionally, slice each cake in half horizontally to create four thinner layers.
- Assemble the Cake: Place one cake layer on a serving plate or cake board. Spread an even layer of espresso buttercream on top. Repeat layering with remaining cake layers and frosting.
- Frost and Decorate: Cover the entire cake with the remaining buttercream. Smooth the surface and decorate as desired for presentation.
Notes
- The batter will be very runny after adding the espresso mixture; this is normal and helps keep the cake moist.
- Gradually adding the condensed milk when making the buttercream is crucial to prevent the frosting from splitting.
- Use freshly brewed hot water for the espresso powder to maximize flavor extraction.
- You can store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- For a more intense coffee flavor, you can add an extra tablespoon of espresso powder to the buttercream, adjusting to taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
