Description
A rich and moist Chocolate Espresso Cake combining deep flavors of chocolate and coffee, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 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 boiling water
- 1 tablespoon espresso powder
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
- Carefully stir in the boiling water and espresso powder. The batter will be thin.
- Divide the batter between the prepared cake pans.
- Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes; then transfer to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the vanilla and heavy cream until fluffy.
- Frost the cooled cake layers and enjoy!
Notes
Use high-quality cocoa and coffee for the best flavor. Make sure ingredients are at room temperature for better mixing.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American