Chocolate Espresso Cake Recipe

This recipe is my go-to because it combines my love for chocolate and coffee into a cake that’s both rich and indulgent, yet perfectly balanced. Plus, the aroma of espresso and cocoa wafting through the house while it bakes is honestly the closest thing to therapy in the form of baked goods!

The intense, deep taste of my Chocolate Espresso Cake is something to behold. It has 3/4 cup of unsweetened cocoa powder, which is definitely not in my usual range for cake recipes, and 2 teaspoons of instant espresso powder, which is, of course, optional.

They’re both in there for sure, and last weekend I put them to very good use with a cake that I plan to have on hand for the next few days. Following are the ingredients and instructions (also known as “the method”).

Ingredients

Provides structure and carbohydrates for the cake: All-purpose flour.

Cocoa powder, unsweetened: Provides a rich chocolate taste and is a source of antioxidants.

Sugar, in a granular form, sweetens the cake and aids in moisture retention.

Eggs: Bind ingredients, add richness, and supply protein.

Whole milk: Provides moisture and a creamy-textured product.

Here is a different way to say the same thing:
Vegetable oil: The cake is tender and moist—thanks to good old vegetable oil.

Extract of vanilla: Amplifies the flavor spectrum.

Espresso powder, instant: Intensifies the flavor of chocolate.

Chocolate chips that are semi-sweet: They offer oases of rich, melted chocolate.

Ingredient Quantities

• 1 and 3/4 cups (220g) all-purpose flour
• 3/4 cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup (240ml) whole milk, at room temperature
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) boiling water
• 2 teaspoons instant espresso powder
• 1/2 cup (120ml) brewed espresso, cooled
• 1 and 1/2 cups (270g) semi-sweet chocolate chips

Instructions

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

2. In a bowl of considerable size, sift together the following: flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. In a different bowl, combine the eggs, milk, oil, and vanilla extract, and mix them together until they are thoroughly blended.

4. Slowly incorporate the wet ingredients into the dry ingredients, and mix until barely combined.

5. In a small bowl, dissolve the instant espresso powder in boiling water.

6. Combine the espresso-water mixture and the brewed espresso with the cake batter and stir until smooth.

7. Carefully fold in the semi-sweet chocolate chips.

8. Evenly distribute the batter into the cake pans that have been prepared.

9. Cook for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cakes cool in the pans for 10 minutes; then, turn them out onto a wire rack and let them cool completely before you frost or serve them.

Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Measuring cups and spoons
4. Large mixing bowl
5. Medium mixing bowl
6. Small bowl
7. Sifter
8. Whisk
9. Mixing spoon or spatula
10. Toothpick
11. Wire rack

FAQ

• Q: Can I use a different type of flour?A: To achieve the right texture in this recipe, you’re best off sticking with all-purpose flour. If you need a gluten-free option, use a gluten-free all-purpose blend.
• Q: Can I substitute cocoa powder with melted chocolate?The consistency and flavor would be changed by using melted chocolate. It is best to use unsweetened cocoa powder.
• Q: What can I use instead of brewed espresso?If brewed espresso is not available, you may use strong coffee as a substitute; just know that the flavor will be a bit less intense.
• Q: How do I prevent the chocolate chips from sinking?Add the chocolate chips after tossing them in flour. That way, they will not sink to the bottom of the batter.
• Q: Can I make this recipe ahead of time?Q: Can I make the cake ahead of time? If so, how should I store it?

  The cake can be made up to 1 day in advance and stored:

  – at room temperature in an airtight container, or
  – in the refrigerator for longer storage.

• Q: What is the purpose of boiling water in the recipe?A: Boiling water helps in dissolving the cocoa powder and elevating the chocolate taste, resulting in a dense, moist cake with an intense chocolate flavor.
• Q: Is it necessary to use both baking powder and baking soda?A: Yes, both are needed since they serve different functions. Baking soda needs cocoa’s acid for leavening, while baking powder helps with additional rise.

Substitutions and Variations

All-purpose flour: Substitute with the same amount of whole wheat flour or a blend of gluten-free flours, and your texture should remain unchanged.
Sugar that is in granule form: Replace with the same volume of light brown sugar for a taste of molasses; or coconut sugar for a flavor with a hint of the natural.
Whole milk: Almond milk or soy milk can be used for a dairy-free alternative. For a richer taste, you can use buttermilk—which is, of course, a dairy product—just reduce the boiling water slightly if you’re using buttermilk.
Vegetable oil: Substitute with an equal amount of melted coconut oil or melted unsalted butter to obtain an alternative flavor profile.
Chocolate chips, semi-sweet: Substitute dark chocolate chips for a more intense chocolate flavor. Or use white chocolate chips for a flavor contrast that is decidedly sweeter.

Pro Tips

1. Enhance the Chocolate Flavor Add a pinch of cinnamon or a dash of cayenne pepper to the dry ingredients. This small amount can enhance the chocolate flavor without making the cake taste noticeably of cinnamon or spice.

2. Even Baking Rotate the cake pans halfway through the baking time to ensure even cooking, especially if you know your oven has hot spots. This can help prevent one side from getting too browned.

3. Perfect Mixing Technique When combining the wet and dry ingredients, mix until just combined. Over-mixing can result in a dense cake. If some small lumps remain, they will likely disappear during baking.

4. Espresso Adjustment If you prefer a more subtle coffee flavor, reduce the espresso powder to 1 teaspoon. Alternatively, you can increase it slightly if you want a stronger coffee presence, but be cautious not to overpower the chocolate.

5. Accurate Measurement Ensure that you’re measuring the flour correctly by spooning it into the measuring cup and leveling it off with a knife. Packing flour into the cup can lead to a denser cake.