Chocolate Cake With Espresso

Name: Chocolate Cake With Espresso
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup freshly brewed espresso; 1 cup sour cream; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup cocoa powder; 1/4 cup heavy cream; 2 teaspoons vanilla extract

Highlighted under: Golden Sweets

I fell in love with this Chocolate Cake With Espresso during a cozy afternoon baking session. The combination of rich chocolate and the bold flavor of espresso makes every bite an indulgent treat. I find that using high-quality cocoa and freshly brewed espresso makes a noticeable difference in taste. This cake is not only a delight for chocolate lovers but also a perfect pick-me-up for any occasion. It’s moist, decadent, and always impresses my friends and family at gatherings.

Created by

Lydia Spencer

Last updated on 2026-02-01T21:21:36.348Z

When I first decided to experiment with espresso in my chocolate cake, I didn’t know how it would turn out. I started by infusing my cake batter with a strong espresso shot, and the result was a harmonious blend that deepened the chocolate flavor. The trick is to ensure the espresso is brewed strong enough to stand up against the rich cocoa.

As I sliced into the cake, the texture was incredibly moist, thanks to the addition of sour cream in the batter. It adds creaminess that balances the richness of the chocolate, making each slice a perfect harmony of flavor and texture. I also recommend serving it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch.

Why You'll Love This Recipe
Rich chocolate flavor paired with bold espresso notes
Moist texture that melts in your mouth
Perfect for coffee lovers and special occasions

Understanding the Importance of Quality Ingredients

When making this Chocolate Cake with Espresso, the quality of your ingredients can significantly affect the final outcome. Use high-quality cocoa powder, as it provides a deep, rich flavor that elevates the cake. Brands like Valrhona or Ghirardelli are excellent choices. Freshly brewed espresso is another key component that adds a caffeine boost and enhances the chocolate's richness. If you find that espresso is too intense for your preference, you can substitute it with strong brewed coffee, but keep the espresso for that gourmet touch.

It's also important to consider the temperature of your ingredients. Room temperature eggs and sour cream help the batter mix more evenly and create a smoother texture. If you forget to take them out beforehand, a quick trick is to place eggs in warm water for about 10 minutes to expedite the warming process.

Achieving the Perfect Baking Texture

To ensure your cake comes out perfectly moist, avoid overmixing the batter once you add the espresso and sour cream. Overmixing can incorporate too much air, leading to a drier cake. Instead, mix just until combined—a few lumps are okay! When you pour the batter into the prepared pans, you should aim for a consistent thickness. This helps the cakes bake evenly and prevents some parts from being overcooked while others remain undercooked.

Keep an eye on your cakes during baking. Start checking for doneness at 28 minutes. The cakes are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If they start to brown too quickly on the edges, you can cover them loosely with aluminum foil to prevent over-baking.

Frosting and Serving Suggestions

The chocolate frosting is a critical component that complements the cake's flavors, so take your time to whip it until it’s light and fluffy. If your frosting appears too thick, adding a tablespoon or two of heavy cream can help achieve the desired spreadable consistency. Conversely, if it's too runny, more powdered sugar can thicken it up. A well-frosted cake not only tastes amazing but also presents beautifully, so don't rush this step.

For serving, consider garnishing with chocolate shavings or a light dusting of cocoa powder for an elegant touch. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, making it a great dessert for gatherings. If you're planning to make this in advance, you can store the unfrosted cakes tightly wrapped in plastic wrap in the freezer for up to three months. Thaw them in the fridge before frosting and serving.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup freshly brewed espresso
1 cup sour cream

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup cocoa powder
1/4 cup heavy cream
2 teaspoons vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Combine Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.

Add Espresso and Sour Cream

Stir in the brewed espresso and sour cream until the batter is smooth. The mixture will be quite liquid.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and vanilla. Beat until smooth and fluffy.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Once cooled, frost the cake with the chocolate frosting.

Pro Tips

For an even more intense chocolate flavor, consider adding chocolate chips or chunks into the batter. Additionally, let the cakes cool completely before frosting to achieve a clean finish.

Troubleshooting Common Issues

If your cake domes in the middle, it's often due to an overly hot oven or too much leavening agent. Ensure your oven temperature is calibrated correctly and avoid using too much baking powder or baking soda. If you notice the edges of the cake cooking faster than the center, next time, try rotating your pans halfway through the baking time. This helps achieve even baking and prevents overcooked edges.

Another common problem is a dense texture, which could result from overmixing or using cold ingredients straight from the fridge. The best practice is to allow your ingredients to come to room temperature before starting, and remember to mix until just combined once wet and dry ingredients are together.

Scaling the Recipe Up or Down

If you're hosting a larger event, this recipe can easily be doubled to create a three-layer cake. Simply increase your ingredient quantities accordingly and adjust the baking time as necessary; larger cakes may take longer to bake through. If you're looking to make a smaller version, consider making a single layer or using a cupcake tin for easy serving. Baking cupcakes typically requires about 18-20 minutes in the oven.

When scaling down or up, keep in mind that the baking time will change based on the size and shape of your pans. It’s always a good idea to start checking for doneness a few minutes earlier than the suggested time, particularly for smaller portions.

Questions About Recipes

→ Can I use decaf espresso?

Yes, decaf espresso works perfectly if you want to avoid caffeine.

→ How should I store the cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and store them wrapped in plastic wrap in the fridge.

→ What can I substitute for sour cream?

You can use Greek yogurt or buttermilk as a substitute for sour cream in this recipe.