Description
Chocolate Espresso Cake with Mocha Frosting is a delightful indulgence that harmonizes rich chocolate and bold espresso flavors. This moist, velvety cake topped with luscious mocha frosting will elevate any occasion, leaving your taste buds dancing with joy. Perfect for gatherings or an intimate dessert, this showstopper is as visually appealing as it is delicious—making it a must-try for all dessert lovers.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 tsp espresso powder
- 3 large eggs (room temperature)
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup heavy cream
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, espresso powder, and salt.
- In another bowl, beat the eggs until frothy; then add buttermilk, vegetable oil, and vanilla extract. Mix well.
- Gradually fold the wet ingredients into the dry mixture until just combined.
- Divide the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to wire racks.
- For the frosting, whip heavy cream until soft peaks form; gradually add powdered sugar and cocoa powder until smooth.
- Once cooled, frost the cake layers generously with mocha frosting and decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg