Home · Recipes · Desserts & Baking · Cake Recipes Espresso Chocolate Cake Author: Maryanne CabreraPublished: Aug 31, 2017Updated: Nov 16, 2023 View Recipe28 ReviewsThis post may contain affiliate links. Read our disclosure policy. This Espresso Chocolate Cake has four layers of dark chocolate cake frosted with espresso buttercream and topped with melted chocolate. When things go awry, I bake a cake and I usually feel better. But this time, I couldn’t. I desperately wanted to make this espresso chocolate cake. I couldn’t bake anything because my oven was the problem. It’s been a while since I last shared a cake recipe. I had major issues with my oven these last few weeks. I knew something was wonky when the oven couldn’t regulate its temperature. I’d set it to 350 and it wouldn’t stop heating until way past 500 degrees F. (Note: you should have an oven thermometer so you can monitor the temperature.) That went on a week or so. And then, catastrophe finally ensued. The oven refused to turn off and the entire kitchen reeked of gas. We had to shut off the gas and I couldn’t use the oven for weeks while we waited for replacement parts to be shipped. Luckily, everything has been solved and my oven is back to normal (for now). We can sit back, relax, and enjoy the long weekend with a few slices of this espresso chocolate cake. Espresso Chocolate Cake Four layers of dark chocolate cake frosted with espresso Swiss buttercream, all topped with melted dark chocolate. It’s just the kind of cake I want (need) with my afternoon iced coffee. It’s perfect for any season and suitable for all sorts of occasions, even random weekdays. I used my go-to chocolate cake recipe. It’s the same one used in this caramel fig chocolate cake. It’s my favorite chocolate cake recipe because it can be made ahead of time and stored in the freezer for a couple weeks. Because the recipe uses coconut oil instead of butter, the texture of the cake remains nice and soft. The flavor from the coconut oil is mild and subtle. If anything, it adds a bit of mystery to the assembled cake. Espresso Chocolate Cake 5 from 1 vote Four layers of dark chocolate cake frosted with espresso buttercream and topped with melted chocolate.Yield: Fourlayered 6-inch cake Prep Time: 25 minutes minutesCook Time: 30 minutes minutesAssembly: 25 minutes minutesTotal Time: 1 hour hour 20 minutes minutes Servings: 10 slices Print Recipe Pin Recipe Rate Recipe IngredientsChocolate Cake:▢ 2 cups all-purpose flour▢ ½ cup unsweetened cocoa powder▢ 1 teaspoon baking powder▢ 1 teaspoon baking soda▢ 1 teaspoon fine sea salt▢ ½ cup coconut oil▢ 1 Tablespoon instant espresso powder▢ 1 ¼ cup granulated sugar▢ 1 teaspoon vanilla extract▢ 2 large eggs, room temperature▢ ⅔ cup whole milk, room temperature▢ 1 cup sour cream, room temperatureEspresso Swiss Buttercream:▢ 6 large egg whites (about ¾ cup)▢ 1 ½ cups granulated sugar▢ 2 cups unsalted butter, cut into tablespoons, softened▢ 1/8 teaspoon fine sea salt▢ 2 ½ teaspoon instant espresso powderOther components:▢ 4 oz 72% dark chocolate, melted▢ coffee beans, to garnish Instructions Chocolate CakePreheat oven to 350ºF. Line two 6-inch round cake pans with parchment paper. Lightly grease and set aside.Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with a paddle attachment, mix together coconut oil, sugar, espresso powder, eggs, and vanilla until well combined. On low speed alternate adding dry flour mixture and milk. Add about 1/3 of flour, following with 1/2 of milk. Add another 1/3 of flour and remaining milk. Scrape down bowl as needed to ensure thorough mixing. Add sour cream and remaining flour. Mix on low speed until there are no longer any streaks of dry flour.Divide batter between prepared cake pans. Level batter. Bake for 28-30 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 5 minutes before unmolding. Allow cakes to cool to room temperature on wire rack. Espresso Swiss ButtercreamIn the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl of a pot of simmer water to create a double boiler. Make sure simmering water does not touch the bowl. Heat sugar egg mixture until it reaches a temperature of 160ºF, whisking often to ensure even heating. Alternatively, if you don't have a thermometer, heat until all the sugar has melted. You can test this by rubbing mixture between your fingers. The mixture should be smooth. You should not be able to feel the granules of sugar.Return bowl to stand mixer. Using a whisk attachment, beat mixture at medium speed until it has cooled to 75ºF (about room temperature). Add in espresso powder and salt. Reduce speed to low and add butter one tablespoon at a time. Once all the butter has been added, increase speed to medium-high and continue to beat until buttercream is light and fluffy.AssemblyOnce cake is cooled, slice each cake into two equal layers. To build the cake, place one layer on a serving platter or cake turntable. Spread a layer of espresso buttercream. Place another cake layer on top and repeat until you have the fourth cake layer on top. Spread a thin layer of buttercream around the sides of the cake to seal in the crumbs (crumb coat). Place in the fridge and allow to chill for 15 minutes to set the buttercream.If desired, coat cake with another layer of buttercream. Drizzle melted chocolate along sides of the cake. Place remaining buttercream in a pipping bag fitted with a large star tip. Pipe large stars on top surface of cake. Decorate with coffee beans.Keep cake chilled until ready to serve. Allow cake to warm to room temperature before eating. NotesChocolate cake can be baked in advance. Cool to room temperature, then tightly wrap in plastic wrap. Keep cake in the freezer for up to two weeks. To defrost frozen cake, allow to thaw at room temperature overnight. NutritionCalories: 880kcal | Carbohydrates: 84g | Protein: 9g | Fat: 59g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 768mg | Potassium: 309mg | Fiber: 4g | Sugar: 60g | Vitamin A: 1363IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 3mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Heather (delicious not gorgeous) says: September 13, 2017 ack that sounds stressful!! glad you got it sorted out though, and this one sounds the perfect relief/treat yoself cake (: Reply
Karly says: September 19, 2017 Talk about perfection! This is gorgeous and looks beyond delicious. Definitely need to try! Reply
Karly says: September 19, 2017 This looks absolutely incredible- so gorgeous and obviously so delicious too. Desperate to try it out! Reply
Benita says: August 12, 2021 I only have two 9″ cake pans, is there a way I can still make this? It looks so good!
Jennifer Dombrowski says: February 26, 2018 Made this cake OMGOSH:) it turned out picture perfect!! Will definitely make again but I might change up the frosting a bit it was hard for me to use an entire pound of butter – delicious- but butter isn’t cheap and eating that much butter is crazy!! Not like someone would eat the whole thing but knowing it’s a pound of butter just messes with my mind!:) Reply
Maryanne Cabrera says: February 27, 2018 Thanks for trying out the recipe! Yes, the amount of butter used in some buttercream recipes is a bit alarming. Sometimes when it comes to eating buttercream- ignorance is bliss!
Onie says: April 17, 2018 I followed the recipe religiously and it turned out beautiful. Love this site so much. Thanks for sharing this so detail, really appreciate that. Reply
Maryanne Cabrera says: April 17, 2018 That’s wonderful to hear! Thank you for trying out the recipe. I’m so glad you enjoyed it!
Siddhi says: May 29, 2018 Is there any substitute fot sour cream, which can give the same softness to my cake? Its just hard to find from where I’m from Reply
Maryanne Cabrera says: May 29, 2018 You could use whole milk yogurt, Greek yogurt, or creme fraiche in place of sour cream.
Mark patte says: September 8, 2018 I use Civilized Coffee Espresso Powder it is 100%Colombian – I got it on Amazon. It is amazing. Reply
Ntombi says: February 1, 2019 This choc espresso cake looks yummy. Id like to know if hand whisking is suitable for this kind of cake or not,cos I don’t have the big mixer, or maybe if you can suggest me simple cakes which dnt need mixer?Thanks Reply
Maryanne Cabrera says: February 2, 2019 You can use an electric hand mixer, but it will take a bit more time to mix together. I suggest you check out these cakes: https://www.thelittleepicurean.com/2015-a-year-in-cakes/
Kathy says: May 7, 2019 Hi. I made this cake for my dad’s birthday, and everyone LOVED it. This is the second time I made this cake and it was AMAZING as usual. I will continue to use your website for any recipe I need, I am so glad I found this website. Reply
Erin says: February 5, 2020 Man.. the batter tastes fantastic. But I’m bummed- I had a feeling 6 inch pans filled this high wouldn’t cook in 30 mins. And they didn’t. Hope it doesn’t dry out and burn on the edges by the time the middle cooks. I’m at 45 mins and counting. Reply
Abby says: March 17, 2020 this looks delish, can’t wait to try! any chance you can use fresh espresso shots or grounds instead of instant espresso? if so, how much? thanks so much!! – abby jean Reply
Maryanne Cabrera says: March 18, 2020 For the cake batter, you can use a double shot (2 oz) espresso and reduce the milk from 2/3 cup (about 5 oz) to about 3 oz. However, you cannot sub in fresh espresso shots in the frosting. It will add too much moisture, causing the buttercream to separate. I don’t suggest using espresso grounds in either cake batter or frosting. It will result in a gritty texture.
Claudia says: November 15, 2021 Hi, I want to make this a 4 layer cake but in 8″ pans. Should I just double the recipe? Reply
Kayla Anaya says: March 28, 2022 Hi! I was wondering what type of cake this is. I am baking this cake for a baking class and I am not sure how to classify this cake. Reply
Maryanne Cabrera says: March 28, 2022 I would classify this as a butter cake. Although the cake uses coconut oil (instead of butter), it uses the creaming method typically used in butter cakes. I hope that helps!
Karen says: May 20, 2023 Can I make the icing the night before? If I have cooled and wrapped the cake tight, do I need to refrigerate overnight? Reply
Maryanne Cabrera says: May 21, 2023 Yes, you can make the Espresso Swiss Buttercream ahead of time. Store in an covered container in the fridge. Let sit at room temperature for 20-30 minutes before using. Give it a good beating with a whisk or electric hand mixer to bring it back to it’s light and fluffy consistency. The cooled and wrapped cake does not need to be refrigerated. Keep it wrapped at room temperature overnight.