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chocolate espresso cake with slice cut out of it.
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Chocolate Espresso Cake

Rich and moist chocolate and espresso cake layered with glossy espresso frosting.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 12 slices

Ingredients

For the Chocolate Espresso Cake

  • 2 cups All-purpose Flour 240g
  • 2 cups Granulated Sugar 400g
  • 2 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 Large Eggs
  • ½ cup Dutch Processed Cocoa Powder 50g
  • ½ cup Vegetable Oil 110g
  • ½ cup Whole Milk 120g
  • 1 teaspoon Vanilla Extract
  • 3 tablespoon Espresso Powder
  • 1 cup Hot Water 240g / 240ml

For the Espresso Buttercream

  • 21 oz Sweetened Condensed Milk 600g
  • 3 sticks Unsalted Butter 340g
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • 2 tablespoon Espresso Powder
Cups - Grams

Instructions

To Make the Chocolate Espresso Cake

  • Preheat oven to 350°F / 180°C (160° fan-assisted) and grease and line two 9-inch cake pans.
  • Sift the dry ingredients (except the espresso powder) into a large bowl and mix together.
  • Stir the wet ingredients (except the hot water) together in a separate bowl until combined, then pour them into the dry ingredients and whisk gently until combined and free from lumps. Make sure to scrape down the bottom of the bowl.
    You can use a stand mixer for this if you want, but it's very easy to do with just a bowl and a hand whisk.
  • Stir the espresso powder into a cup of recently boiled water, then add it to the cake batter and mix it in. The batter will be VERY runny, don't worry, this is how it's supposed to be!
  • Divide cake batter evenly between cake pans and bake for 30 - 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
    Bake time may vary depending on your oven, so always test with a skewer before taking it out of the oven.

Make the Espresso Russian Buttercream Frosting

  • Whip butter with a whisk attachment on high speed for 5 full minutes until pale and creamy.
    Make sure to pause periodically to scrape down the sides of the bowl.
  • Turn the mixer down to medium-high speed and drizzle in the condensed milk very slowly and gradually, a little at a time, whipping in between additions.
    It is important not to add the condensed milk too quickly, or it won't emulsify and the buttercream will split.
  • Add the vanilla and salt and whip on high speed for a minute. The frosting should be smooth, thick and glossy.
  • Mix the espresso powder in 1 tablespoon of hot water and add it to the buttercream, whip until combined.
  • Check my Russian Buttercream recipe post for more details on this buttercream and a troubleshooting guide.

Assemble the Cake

  • Once the chocolate cakes have completely cooled, use a cake leveler or serrated knife to cut off the tops to make them level.
    If you'd like four thinner cake layers like I have in the pictures, slice each cake in half. You can also just keep it as two thicker layers.
  • Put one layer of your cake onto a cake plate or board and add an even layer of coffee buttercream, then add the next layer and repeat until all your layers are used.
  • Cover the cake with the remaining buttercream and decorate as desired.