Decadently, rich chocolate espresso cake consisting of a moist, fudgy chocolate cake and airy whipped chocolate espresso buttercream is utterly delicious!
I am totally having a moment with fudgy chocolate desserts and this chocolate espresso cake is no exception! I mean, can you ever go wrong with a treat that is fudgy and chocolatey? For me, that is a hard no!
When it comes to chocolate flavor pairings other than peanut butter and caramel – my go-to faves – coffee and/or espresso is right up there with the rest. I love how coffee/espresso when paired with chocolate enhances the rich, robust flavor of chocolate in any bake or dessert-like in this cake!
Consisting of a moist, fudgy chocolate cake topped with the most decadent whipped chocolate espresso buttercream, this cake is, put simply, divine!
How to Make Fudgy Chocolate Cake Recipe From Scratch
Key Ingredients
- Unbleached All-Purpose Flour
- Dutch-Processed Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Eggs
- Whole Milk Yogurt/Sour Cream
- Espresso
- Neutral Flavored Oil
- Vanilla Extract
What Makes This Chocolate Cake So Fudgy?
The higher liquid content is what helps to give this chocolate cake a more fudgy as oppose to cakey texture. Instead of using equal amounts of yogurt and espresso, I increased the espresso by a 1/4 cup. The outcome was absolutely amazing as the texture was soft and moist with an almost fudgy brownie consistency!
If you would prefer a more cakey consistency cake, then I would recommend increasing the yogurt in recipe to 3/4 cup while decreasing the espresso to 1/2 cup. Here, the lower liquid content will yield a more fluffy less fudgy cake. Cake will still be moist from the yogurt which in my opinion is a win-win!
How to Make Whipped Chocolate Espresso Buttercream Frosting
The whipped consistency to this buttercream frosting comes from the addition of heavy whipping cream which totally gives this frosting its light and airy consistency! Here is what you will need to make frosting:
Key Ingredients
- Unsalted Butter
- Confectioners’ (Powdered) Sugar
- Unsweetened (Dutch-Processed) Cocoa Powder
- Instant Espresso Powder
- Heavy Whipping Cream
- Vanilla Extract
- Salt
For the Best Espresso Flavor in Buttercream Frosting – Use Good Quality Espresso Powder
I cannot express enough the importance of using a good quality espresso powder to make buttercream frosting. The espresso flavor in cake comes mainly from the frosting. In order to capture the full, robust flavor of the espresso in this recipe, I recommend using the good stuff and making sure to use espresso and not instant coffee powder. Here are some good options:
Chocolate Cake with Whipped Chocolate Espresso Buttercream Assembly
- Spoon – chocolate espresso buttercream onto cooled chocolate cake.
- Spread – using an offset spatula, evenly spread chocolate espresso buttercream into an even layer on chocolate cake.
- Sprinkle – top of buttercream with chocolate curls, sprinkles, or sea salt.
- Cut – cake into equal pieces and serve.
How to Store Chocolate Cake with Whipped Chocolate Espresso Buttercream
- Unfrosted chocolate cake double wrapped in plastic wrap will last up to 3-4 days in the refrigerator and 1-3 months in the freezer. When ready to use frozen chocolate cakes, simply thaw out in the refrigerator overnight to restore soft texture.
- Chocolate espresso buttercream stored in an airtight container will last up to 1 week in the refrigerator and 3 months in the freezer. When ready to use frozen/refrigerated buttercream, simply thaw out at room temperature until soft enough to re-whip to fluffy texture before using.
- Sliced cake stored in an airtight container will last up to 2-3 days in the refrigerator and 1-2 months in the freezer. When ready to serve, frozen cake slices may be thawed overnight in the refrigerator to restore soft texture.
Looking For More Scrumptious Eats, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintChocolate Espresso Cake
Decadently, rich chocolate espresso cake consisting of a moist, fudgy chocolate cake and whipped chocolate espresso buttercream is utterly delicious!
- Prep Time: 30 Minutes
- Cook Time: 35 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 Cake 1x
Ingredients
Chocolate Cake
- 1 1/2 Cups (188 g) Unbleached All-Purpose Flour
- 1/4 Cup + 2 Tablespoons (30 g) Unsweetened Dutch-Processed Cocoa Powder
- 3/4 Teaspoon Baking Powder
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Large Eggs, Room Temperature
- 1 Cup (200 g) Granulated Sugar
- 3/4 Cup (177 ml) Espresso/Strong Brewed Coffee
- 1/2 Cup (113 g) Whole Milk Yogurt (May Substitute With Sour Cream)
- 1/4 Cup + 2 Tablespoons (90 ml) Neutral Flavored Oil i.e. Vegetable Oil
- 1 Teaspoon Vanilla Extract
Whipped Chocolate Espresso Buttercream
- 3/4 Cup (170 g) Unsalted Butter, Room Temperature, Slightly Firm to Touch
- 1 1/2–2 Cups (180–240 g) Confectioners’ (Powdered) Sugar
- 3 Tablespoons (15 g) Unsweetened (Dutch-Processed) Cocoa Powder, Sifted
- 1/2 Teaspoon Salt
- 1 1/2–2 Tablespoons (23–30 ml) Heavy Whipping Cream, Room Temperature
- 1–2 Tablespoons (3–6 g) Instant Espresso Powder
- 1 Teaspoon Vanilla Extract
Assembly
- Chocolate Curls, Optional
Instructions
Chocolate Cake
- Preheat oven to 350F(175C). Grease and line a 9×9 inch square baking pan with parchment paper.
- Using a fine mesh sieve, sift the flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Alternatively, the flour, cocoa powder, baking powder, baking soda and salt can be added to a large mixing bowl and whisked to combine.
- In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer and large mixing bowl, add the oil and sugar. Mix ingredients at medium speed to combine, about 30-60 seconds. Next, mix in the yogurt into oil-sugar mixture.
- Beat the eggs into wet batter one at a time allowing the initial egg to be fully incorporate before mixing in the next egg. Next, mix in the vanilla extract into wet batter.
- Reduce mixer speed to low. In an alternating fashion, starting and ending with the flour mixture, mix half of the flour mixture into wet batter, followed by all of the espresso/strong brewed coffee and ending with the remaining flour mixture.
- Stop mixer and use a rubber spatula to scrape the sides and base of mixing bowl. At medium speed, mix chocolate cake batter for an additional 30-60 seconds to ensure you have a smooth cake batter.
- Transfer chocolate cake batter into prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow chocolate cake to cool in baking pan for 5-10 minutes before transferring to a cooling rack to cool completely to room temperature.
Whipped Chocolate Espresso Buttercream
- In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer and large mixing bowl, cream the butter and salt at medium high speed until smooth and fluffy in appearance, about 2-3 minutes.
- Reduce mixer speed to low and mix in 1 1/2 cups of the confectioners’ sugar, cocoa powder, and instant espresso powder (I used 5 teaspoons) into creamed butter. Gradually increase mixer speed back to medium.
- Once all the dry ingredients have been incorporated into creamed butter, mix in the vanilla extract and 1 1/2 tablespoons of heavy whipping cream into chocolate espresso buttercream until fully incorporated.
- If buttercream appears to be on the soft side, mix in the remaining confectioners’ sugar 1/4 cup at a time until a thick but spreadable consistency is reached.
- If buttercream appears too thick, mix in the remaining heavy whipping cream, 1/2 teaspoon at a time until the desired consistency (thick but spreadable) is reached.
- Increase mixer speed to medium high and mix chocolate espresso buttercream for an additional 30-60 seconds. The resulting buttercream should be smooth and fluffy in appearance.
Assembly
- Spoon chocolate espresso buttercream onto cooled chocolate cake.
- Using an offset spatula, evenly spread chocolate espresso buttercream into an even layer on chocolate cake.
- Sprinkle top of buttercream with chocolate curls, sprinkles, or sea salt (optional).
- Cut cake into equal pieces and serve.
Notes
- Sliced cake stored in an airtight container will last up to 2-3 days in the refrigerator and 1-2 months in the freezer. When ready to serve, frozen cake slices may be thawed overnight in the refrigerator to restore soft texture.
- For both the chocolate cake and whipped chocolate espresso buttercream, I used dutched-process unsweetened cocoa powder but regular unsweetened cocoa powder will work in recipe as well.
- Chocolate cake may be baked in advanced. Chocolate cake double wrapped in plastic wrap will last 3-4 days in the refrigerator and 1-3 months in the freezer. Frozen cakes should be thawed in the refrigerator overnight to restore soft texture when ready to use.
- For a soft and fluffy instead fudgy chocolate cake use 3/4 cup yogurt (or sour cream) and 1/2 cup espresso (or strong brewed coffee) in recipe instead of 3/4 cup espresso and 1/2 cup yogurt.
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