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Chocolate Espresso Cake

By Britney
Prep: 25 minutes
Cook: 50 minutes
Total: 1 hour 15 minutes
Servings: 15
a slice of chocolate espresso cake on a cake plate topped with espresso fudge frosting.
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Moist Chocolate Espresso Cake topped with a espresso fudge icing. Rich chocolate flavor, simple ingredients, bakery-style results every time!

Equipment

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Ingredients 

  • 2/3 cup (158 ml) Vegetable Oil
  • 1/2 cup (114 g) Salted Butter, (melted)
  • 2 1/4 cups (450 g) Sugar
  • 3 large (150 g) Eggs, (room temperature)
  • 2 (36 g) Egg Yolks, (room temperature)
  • 1 tbsp Vanilla Extract
  • 1 cup (240 g) Sour Cream
  • 2 1/2 cups (313 g) Cake Flour
  • 1 1/4 cups (106 g) Dutch Process Cocoa Powder
  • 1 tsp Espresso Powder
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 1/3 cups (319 g) Hot Coffee, (or 1 1/2 tbsp espresso powder and 1 1/3 cups hot water)

Espresso Chocolate Fudge Frosting

  • 1/2 cup (120 ml) Heavy Cream
  • 1 1/3 cups (227 g) Semi-Sweet Chocolate Chips
  • 1/2 cup (114 g) Salted Butter
  • 2 tbsp Cocoa Powder
  • 1 1/2 tsp Espresso Powder
  • 1 tbsp Corn Syrup, (or honey, optional)
  • 1/2 cup (60 g) Powdered Sugar, (sifted if lumpy)

Instructions 

  • Preheat the oven to 350 degrees F. Spray a tube pan or 15 cup bundt pan with non-stick baking spray. Set aside.
  • In a large bowl, add vegetable oil, melted butter, and sugar. Whisk together until combined, then add eggs, egg yolks, sour cream, and vanilla extract. Continue to whisk until combined and smooth. 2/3 cup Vegetable Oil 1/2 cup Salted Butter 2 1/4 cups Sugar 3 large Eggs 2 Egg Yolks 1 tbsp Vanilla Extract 1 cup Sour Cream
  • In a separate bowl, combine dry ingredients - cake flour, dutch-processed cocoa powder, espresso powder, baking powder, baking soda, and kosher salt. Set aside, then heat the coffee until piping hot.  2 1/2 cups Cake Flour 1 1/4 cups Dutch Process Cocoa Powder 1 tsp Espresso Powder 2 tsp Baking Powder 1/2 tsp Baking Soda 1 tsp Kosher Salt
  • Add the flour mixture to the wet ingredients and whisk until combined.. Mix until just combined, then pour hot coffee on top of the batter and mix until just combined. Add the cake batter to the prepared cake pan and bake in the oven for 50-60 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. 1 1/3 cups Hot Coffee
  • While the cake is baking, make the chocolate fudge topping. Add heavy cream into a microwave safe bowl and heat in the microwave for about 1 minute, until hot. Then add in chocolate chips and butter. Let the chocolate chips sit in the cream for about 2-3 minutes, then mix together until all of the chocolate and butter are melted and the mixture is nice and smooth. (if all of the chocolate hasn’t melted, pop back into the microwave in 15 second increments until all of the chocolate is melted) Stir in cocoa powder, espresso powder, corn syrup, and confectioners' sugar and mix until combined. Allow the mixture to cool to room temperature (or pop into the refrigerator for 20-30 minutes to thicken) 1/2 cup Heavy Cream 1 1/3 cups Semi-Sweet Chocolate Chips 1/2 cup Salted Butter 2 tbsp Cocoa Powder 1 1/2 tsp Espresso Powder 1 tbsp Corn Syrup 1/2 cup Powdered Sugar
  • Allow the cake to cool in the pan for 10 minutes, then remove and place onto a wire rack to cool completely. Once the is cooled, about 1 hour, then add the fudge frosting on top of the cake (or smooth around the entire cake if you prefer). Garnish with mini chocolate chips or shaved chocolate and serve. (store leftover cake in an airtight container at room temperature)

Notes

  • ​Use a kitchen scale to measure your ingredients! This creates the most consistent results every time! 
  • Don’t overbake (seriously). Start checking at 50 minutes. A few moist crumbs on the skewer is exactly the move. If you wait for it to come out clean, it’s already dry. 
  • Let it rest, it’s worth the wait! Cooling 10 minutes in the pan helps it set so it doesn’t break when you flip. But don’t cool too long or it’ll stick and come out in pieces. Yikes.
  • Also, don't overmix either! When you mix the wet and dry together, stop as soon as the flour disappears. Overmixing = dense cake. (We want plush, not a brick)
  • Use room temperature ingredients! Make sure the eggs and sour cream aren’t cold. Room temp ingredients blend smoother and give you that lush, velvety crumb.

Nutrition

Calories: 575kcal, Carbohydrates: 62g, Protein: 7g, Fat: 36g, Saturated Fat: 16g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 372mg, Potassium: 263mg, Fiber: 4g, Sugar: 41g, Vitamin A: 685IU, Vitamin C: 0.2mg, Calcium: 86mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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