Chocolate Espresso Layer Cake
This Chocolate Espresso Layer Cake is SO DELICIOUS! Moist chocolate layers infused with bold espresso, topped with light whipped cream and chocolate shavings.
Equipment
- Two 9-inch round cake pans
- Electric Mixer
- Mixing bowls
- Measuring cups and spoons
- Cooling rack
- Spatula
- Grater or vegetable peeler
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 pure vanilla extract
- 1 cup hot brewed espresso
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract for the cream
- Chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans with vegetable oil or butter, then dust them with cocoa powder to prevent sticking. Set aside.
- In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- In a separate bowl, whisk the eggs. Add the whole milk, vegetable oil, and vanilla extract, mixing until smooth. Gradually stir in the hot brewed espresso.
- Slowly add the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Pour the heavy cream into a chilled mixing bowl. Add the powdered sugar and vanilla extract. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form, about 3 to 4 minutes.
- Place one cake layer on your serving plate. Spread a generous layer of whipped cream over the top. Carefully place the second cake layer on top and frost the top and sides with the remaining whipped cream.
- Use a grater or vegetable peeler to create chocolate shavings from a bar of dark chocolate. Sprinkle the shavings generously over the top of the cake. Chill the cake for at least an hour before slicing.
Notes
- Use strong brewed coffee or instant espresso powder if you don’t have an espresso machine.
- Substitute almond or oat milk for a dairy-free cake option.
- Do not overmix the batter to keep the cake light and fluffy.
- Ensure cake layers are completely cool before frosting to prevent melting.
- Store the cake covered in the refrigerator and consume within 3 days for best freshness.