Chocolate Espresso Cake Recipe – Easy Chocolate Coffee Layer Cake

Last Updated on 2 months by Neha Deshmukh

Chocolate Espresso Cake Recipe – Easy Chocolate Coffee Layer Cake

Hey everyone! If you’re anything like me, a good cup of coffee and a slice of chocolate cake are two of life’s greatest pleasures. So, why not combine them? This Chocolate Espresso Cake is seriously divine – rich, moist, and with just the right amount of coffee kick. I first made this for my sister’s birthday, and it was a huge hit. It’s become a go-to for celebrations, or honestly, just a cozy weekend treat. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average chocolate cake. The espresso really elevates the chocolate flavor, making it deeper and more complex. Plus, the mascarpone frosting is unbelievably smooth and creamy. It’s a little bit special, but surprisingly easy to make. Perfect for when you want to impress without spending all day in the kitchen. It serves about 4, but honestly, who’s counting when cake is involved?

Ingredients

Here’s what you’ll need to create this chocolate-coffee masterpiece:

• 1 ½ cups flour (approx. 192g)
• 2 tablespoons unsweetened cocoa powder (approx. 11g)
• 1 cup sugar (approx. 200g)
• 1 teaspoon salt (approx. 6g)
• 1 teaspoon baking powder (approx. 4g)
• 2 tablespoons room temperature butter (approx. 28g)
• 4 oz applesauce (approx. 113g)
• ¾ cup yogurt (approx. 177ml)
• 1 teaspoon vanilla extract (approx. 5ml)
• 1 egg
• 2 tablespoons melted semi-sweet chocolate (approx. 28g)
• 2 tablespoons instant espresso powder mixed in 3 tablespoons warm water (approx. 14g espresso powder + 45ml water)
• Cooking spray
• Chocolate bar (optional, for topping)
• 1 ½ cups heavy/whipping cream (approx. 355ml)
• 4 oz mascarpone cheese (approx. 113g)
• 3 tablespoons cocoa powder (approx. 17g)
• ¾ cup powdered sugar (approx. 90g)
• ½ teaspoon coffee extract (approx. 2.5ml)
• ½ teaspoon vanilla extract (approx. 2.5ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this cake:

• Espresso: Don’t skip this! It doesn’t make the cake taste strongly of coffee, but it really deepens the chocolate flavor. I use instant espresso powder for convenience, but freshly brewed espresso is amazing if you have it.
• Cocoa Powder: Quality matters here. I prefer a good Dutch-processed cocoa powder for a richer, smoother flavor. It makes a noticeable difference!
• Mascarpone Cheese: This is the secret to the dreamy frosting. It’s an Italian cream cheese, and it’s much lighter and less tangy than regular cream cheese. Don’t substitute it if you can help it! If you absolutely must, full-fat cream cheese is the closest alternative.

Step-By-Step Instructions

Alright, let’s bake!

1. First, preheat your oven to 350°F (175°C). Grease two 6-inch cake pans with cooking spray. Then, line the bottoms with parchment paper rounds and spray again. This ensures the cakes release perfectly.
2. In a stand mixer (or a large bowl if you’re mixing by hand!), combine the flour, cocoa powder, sugar, salt, and baking powder. Mix on low speed until everything is nicely combined.
3. Now, add the butter, applesauce, yogurt, vanilla extract, egg, espresso mixture, and melted chocolate. Beat on medium speed until the batter is smooth and creamy. Don’t overmix!
4. Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Patience is key here!

Let’s make that frosting while the cakes cool:

1. In a clean mixer bowl, whip the heavy cream and mascarpone cheese until combined.
2. Add the cocoa powder, powdered sugar, coffee extract, and vanilla extract. Whip on medium-high speed until stiff peaks form. Be careful not to overwhip!

Time to assemble!

1. Place one cake layer on a cake stand or serving plate. Spread a generous layer of frosting evenly over the top.
2. Top with the second cake layer. Frost the entire cake, smoothing the edges as best you can. Don’t worry about perfection – a rustic look is charming!
3. If you’re feeling fancy, shave some chocolate over the top. Slice and serve!

Expert Tips

• Room Temperature Ingredients: Using room temperature butter and egg helps everything blend together smoothly.
• Don’t Overbake: Overbaked cake is dry cake! Start checking for doneness at 20 minutes.
• Cool Completely: Make sure the cakes are completely cool before frosting, or the frosting will melt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Priya swears by using applesauce instead of eggs and a plant-based butter and yogurt. She also uses a vegan chocolate for the frosting.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I’ve had success with Bob’s Red Mill 1-to-1 Baking Flour.
• Adjusting Coffee Intensity: Add a little more or less espresso powder to suit your taste. You could even add a tablespoon of strong brewed coffee to the batter.
• Festival/Celebration Adaptations: For Diwali, I sometimes add a sprinkle of cardamom to the batter. For Christmas, a dusting of cocoa powder and some festive sprinkles are perfect!

Serving Suggestions

This cake is amazing on its own, but here are a few ideas to elevate it:

• Serve with a scoop of vanilla ice cream.
• Pair it with a hot cup of coffee or tea.
• Garnish with fresh berries.

Storage Instructions

• Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, keep it refrigerated for up to 5 days.
• Freezing: Yes! You can freeze this cake. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.

FAQs

1. Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day or two in advance and store them tightly wrapped at room temperature. Frost the cake on the day you plan to serve it.

2. What is the best type of cocoa powder to use for this recipe?

Dutch-processed cocoa powder is my go-to for its rich, smooth flavor. But natural cocoa powder will also work!

3. Can I substitute the mascarpone cheese in the frosting?

You can, but the frosting won’t be quite as light and airy. Full-fat cream cheese is the closest substitute.

4. How can I adjust the coffee flavor in the cake?

Adjust the amount of espresso powder to your liking. You can also add a tablespoon of strong brewed coffee to the batter.

5. My cake layers are uneven, what did I do wrong?

Uneven layers can happen! Make sure you’re dividing the batter evenly between the pans. You can also use a kitchen scale to ensure they’re the same weight.

6. Can this cake be frozen?

Yes! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.