Description
This decadent Chocolate Espresso Cake combines rich chocolate with bold espresso flavor for an indulgent dessert experience. Featuring layers of moist chocolate cake infused with espresso and frosted with a creamy, smooth espresso Russian buttercream, this cake is perfect for coffee and chocolate lovers alike. The cake is tender and moist, with a beautifully balanced bittersweet flavor enhanced by the espresso powder in both the cake and frosting.
Ingredients
Cake 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
- 2 Large Eggs
- 50 g Dutch Processed Cocoa Powder
- 120 ml Vegetable Oil
- 120 ml Whole Milk
- 1 tsp Vanilla Extract
- 3 tbsp Espresso Powder
- 120 ml Hot Water
Buttercream Frosting Ingredients
- 790 g Sweetened Condensed Milk
- 452 g Unsalted Butter
- 1 tsp Vanilla Extract
- ½ tsp Salt
- 3 tbsp Espresso Powder
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (180°C, 160°C fan-assisted) and grease and line two 9-inch cake pans to prevent sticking.
- Mix Dry Ingredients: Sift together all dry ingredients except espresso powder (flour, sugar, baking powder, baking soda, salt, cocoa powder) into a large bowl to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, vegetable oil, whole milk, and vanilla extract until well combined.
- Form Batter: Pour wet ingredients into the dry ingredients bowl and gently whisk until smooth and lump-free, scraping the bottom to incorporate all ingredients. A stand mixer or hand whisk works well here.
- Incorporate Espresso: Dissolve the espresso powder in hot water, then add this to the batter, mixing until combined. Expect a very runny batter, which is normal.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30 to 40 minutes, or until a skewer inserted in the center comes out clean. Oven times may vary, so test before removing.
- Make the Espresso Russian Buttercream: Using a mixer with a whisk attachment, whip the unsalted butter on high for 5 minutes until pale and creamy, scraping down bowl sides as needed.
- Add Condensed Milk: Lower mixer speed to medium-high and gradually drizzle in the sweetened condensed milk very slowly in small amounts, whipping between additions to prevent splitting.
- Flavor the Buttercream: Add vanilla extract and salt, then whip on high for 1 minute until the frosting is smooth, thick, and glossy.
- Incorporate Espresso Into Frosting: Dissolve espresso powder in 1 tbsp hot water and add to the buttercream. Whip until fully combined.
- Cool Cake Layers: Once baked layers have fully cooled, level the tops using a cake leveler or serrated knife. Optionally, slice each cake in half horizontally to create four thinner layers.
- Assemble the Cake: Place one cake layer on a cake plate or board, spread an even layer of coffee buttercream over it, then repeat with remaining layers.
- Frost and Decorate: Cover the assembled cake with the remaining buttercream and decorate as desired before serving.
Notes
- The batter will be very runny after adding espresso water, which is expected and ensures moist cake.
- Take care to add condensed milk slowly while making the buttercream to prevent splitting.
- Use a cake tester or skewer to check doneness—times vary by oven.
- For thinner layers, slice each cake layer in half horizontally.
- Allow cakes to cool completely before frosting for best results.
- Refer to Russian Buttercream recipe guidelines for troubleshooting the frosting texture.
