Chocolate Espresso Cake

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This is the ultimate espresso cake. Moist, rich vanilla cake layers infused with espresso and frosted with a light and fluffy whipped espresso chocolate ganache. Perfect for weekend dessert, entertaining with friends, or as a celebration cake. A surprisingly simple and easy recipe with everything you can make ahead of time so you don’t have to rush. 

About this cake

While chocolate and coffee are a classic combination, coffee doesn’t always have to be with chocolate, does it? Perhaps it can also be less chocolaty?

So, I made this espresso cake and intentionally kept the cocoa powder out. As a result, it gave me a whole new world of coffee-flavored cakes. I have served this with many combinations such as my vanilla buttercream, caramel buttercream, white chocolate ganache, as well as with dark chocolate ganache. And every single time it’s a whole new cake.

Less chocolate means more coffee flavor. And if you are an espresso person that is perhaps more inviting. I’m not a coffee person, and yet I love coffee-flavored desserts. So, this coffee cake has got to be one of my favorite cake recipes. 

The frosting is what makes this cake from Wow to OMG!! It’s like eating a chocolate mousse. Cream with dark chocolate and a dash of espresso, whipped until it’s light and fluffy. This is not the type of ganache you want to get a smooth finish. Rather it’s one that works perfectly for an earthy rustic flare. 

I made this cake for the birthday of a staff member at Rhea’s school. Needless to say, they enjoyed it. I don’t always get great pictures of cut cakes unless I take them myself, and yet this is what she sent me. Rhea gets the honor of cutting the cake with her. 

Espresso Cake with Whipped Espresso Ganache1

Espresso Cake with Whipped Espresso Ganache5

Ingredients and substitutes

• Espresso – This is an espresso cake so I don’t need to tell you that the espresso is the star of the show. Use a good quality brewed espresso coffee that you love to drink. Make it strong if you want that extra coffee boost. 
• All-purpose flour – Yes, regular plain flour (maida) is all you need for these cakes. Do not use any self-raising flour since those contain more leavening.
• Butter – I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you have to go ahead and use it. Just omit salt in the recipe.
• Sour cream – Gives the cake a soft crumb. If you don’t get sour cream where you are, you can also make sour cream at home. Here’s how to make sour cream at home for baking. And if you must you can also use buttermilk. Buttermilk can also be made at home in just 5 minutes – here’s my tutorial for homemade buttermilk.
• Brown sugar – The molasses in the brown sugar contributes to the soft texture. You can also add dark brown sugar, and yet the cake will get a deeper color. 
• Eggs –  Always use large size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide, a large egg weighs between 50 to 60 grams.
• Vanilla – A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive, which is why I make my own homemade vanilla extract, bean paste or sugar.

Step by step instructions

• Preheat the oven to 160 C/320 F.
• Grease and line three 6 inch round baking pans or 2 x 7-inch round baking pans.
• Combine flour, baking powder, baking soda, and salt.
• Cream butter and sugar until light and fluffy.
• Add vanilla, followed by the eggs, one at a time.
• Add the flour and sour cream alternating in three batches.
• Lastly, add the brewed espresso.
• Pour into the prepared baking pans.
• Bake for 30 to 35 minutes until a skewer inserted comes clean.
• Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely before baking.

Prepare the whipped ganache 

• Melt the chocolate and cream in the microwave or over a double boiler. 
• Once all the chocolate is melted add the vanilla and espresso. 
• Chill in the fridge overnight or at least 4 hours.
• When ready to frost – whip the ganache in the mixer with a whisk attachment to soft peaks
  (use the paddle attachment if the ganache is too stiff).

Prepare the vanilla buttercream filling 

• Cream the butter and whipped cream for 2 minutes.
• Add the vanilla followed by the powdered sugar and combine well.
• Continue to whip until light and fluffy.  

Decorate

• Prepare simple syrup – cool completely before using.
• Once cooled, cut the domes off the cake layers.
• Brush each layer with the cooled simple syrup.
• Place a cake layer on the cake board or cake stand.
• Top with a big dollop of filling – spread evenly. 
• Then top the second cake layer on top followed by more filling and the last cake layer. 
• Place the cake in the fridge if necessary, so the layers hold together. 
• Spread the whipped ganache around and top of the cake. 
• Create a rustic buttercream look by simply swirling the spatula up and down the side of the cake. 
• Pipe any remaining ganache on the top of the cake with a piping bag

Storage

• Once decorated the cake does not need to be refrigerated. 
• It can stay at room temperature for three days or in the fridge for up to a week. 
• Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.

More similar cakes

• Chai Latte Cake with Vanilla Buttercream Frosting
• Vanilla Cafe Latte Cake with Coffee Buttercream
• Pumpkin Spice Latte Cake with Maple Buttercream
• Coffee Chocolate Cake
• see alll coffee Cakes or all layer cakes

Frequently asked questions

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Espresso Cake with Whipped Chocolate Ganache

Author: Veena Azmanov

5 from 22 votes

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Prep Time: 30 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr 5 minutes mins

Calories: 586kcal

Adjust Servings Here: 12 servings

Description

This is the ultimate espresso cake. Moist, rich vanilla cake layers infused with espresso and frosted with a light and fluffy whipped espresso chocolate ganache. Perfect for weekend dessert, entertaining with friends or as a celebration cake. A surprisingly simple and easy recipe with everything you can make ahead of time so you don’t have to rush. 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Ingredients 

1x2x3x

For the cake

• ▢ 8 oz (227 g) Butter ((2 sticks)unsalted, room temperature)
• ▢ 1 ¼ cup (275 g) Light brown sugar
• ▢ 3 Eggs (large)
• ▢ 2 ½ cups (310 g) All-Purpose flour
• ▢ 1 tsp Baking soda
• ▢ 1 ½ tsp Baking powder
• ▢ ½ tsp Salt
• ▢ 2 tsp Vanilla extract
• ▢ ¼ cup (4 tbsp) Espresso (brewed)
• ▢ 4 tbsp Sour cream

For the whipped ganache

• ▢ 5 oz (140 g) Chocolate (60% cocoa)
• ▢ 1 cup (240 ml) Whipping cream (32% or more (1 cup))
• ▢ 2 tsp Vanilla
• ▢ 2 tbsp Espresso (brewed (2 tbsp))

For the vanilla buttercream filling

• ▢ 8 oz (227 g) Unsalted butter ((3 sticks) unsalted, room temperature)
• ▢ 2 cups (240 g) Powdered sugar
• ▢ 2 tbsp Whipping cream
• ▢ 1 tsp Vanilla extract

Plus

• ▢ ¼ cup Simple syrup
• ▢ 8 Chocolate coated coffee beans (optional)

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Instructions

Prepare Cake

• Preheat the oven to 160 C/320 F.
• Grease and line three 6 inch round baking pans or 2 x 7-inch round baking pans.
• Combine flour, baking powder, baking soda, and salt.
• Cream butter and sugar until light and fluffy.
• Add vanilla, followed by the eggs, one at a time.
• Add the flour and sour cream alternating in three batches.
• Lastly, add the brewed espresso.
• Pour into the prepared baking pans.
• Bake for 30 to 35 minutes until a skewer inserted comes clean.
• Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely before baking.

Prepare the whipped ganache

• Melt the chocolate and cream in the microwave or over a double boiler.
• Once all the chocolate is melted add the vanilla and espresso.
• Chill in the fridge overnight or at least 4 hours.
• When ready to frost – whip the ganache in the mixer with a whisk attachment to soft peaks.
• (use the paddle attachment if the ganache is too stiff)

Prepare the vanilla buttercream filling

• Cream the butter and whipped cream for 2 minutes.
• Add the Vanilla followed by the powdered sugar and combine well.
• Continue to whip until light and fluffy.

Decorate

• Prepare simple syrup – cool completely before using.
• Once cooled, cut the domes off the cake layers.
• Brush each layer with the cooled simple syrup.
• Place a cake layer on the cake board or cake stand.
• Top with a big dollop of filling – spread evenly.
• Then top the second cake layer on top followed by more filling and the last cake layer.
• Place the cake in the fridge if necessary, so the layers hold together.
• Spread the whipped ganache around and top of the cake.
• Create a rustic buttercream look by simply swirling the spatula up and down the side of the cake.
• Pipe any remaining ganache on the top of the cake with a piping bag.

Recipe Notes & Tips

Storage

• Once decorated the cake does not need to be refrigerated.
• It can stay at room temperature for three days or in the fridge for up to a week.
• Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.

Nutrition Information

Calories: 586– kcalCarbohydrates: 64– gProtein: 6– gFat: 34– gSaturated Fat: 20– gCholesterol: 131– mgSodium: 496– mgPotassium: 239– mgFiber: 1– gSugar: 38– gVitamin A: 955– IUVitamin C: 0.2– mgCalcium: 93– mgIron: 2.5– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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