Espresso Chocolate Cake Recipe – Almond Flour & Coffee Buttercream

Last Updated on 2 months by Neha Deshmukh

Espresso Chocolate Cake Recipe – Almond Flour & Coffee Buttercream

Hey everyone! If you’re anything like me, a good cup of coffee and a slice of decadent chocolate cake are two of life’s greatest pleasures. So, why not combine them? This Espresso Chocolate Cake is seriously something special. It’s a little bit of work, yes, but trust me – the rich, coffee-infused flavors and incredibly moist texture are so worth it. I first made this for my sister’s birthday, and it was an instant hit! Now, I’m sharing it with you.

Why You’ll Love This Recipe

This isn’t your average chocolate cake. We’re using almond flour for a wonderfully tender crumb, and a coffee buttercream that’s just… chef’s kiss. The espresso really elevates the chocolate, giving it a depth of flavor that’s truly addictive. Plus, it looks absolutely stunning – perfect for celebrations or just a special treat for yourself. It’s a showstopper, honestly!

Ingredients

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

• 3 tablespoons cake flour
• 2 large eggs
• 1 cup almond flour
• ¾ cup confectioners’ sugar (approx. 150g)
• 2 large egg whites
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon instant-espresso powder
• ½ cup water (120ml)
• ¾ cup granulated sugar (approx. 150g)
• 6 tablespoons granulated sugar
• 2 large egg yolks
• 1 cup unsalted butter (226g), softened
• 2 ounce semi-sweet chocolate (56g)
• 2 ounce heavy cream (60ml)
• 3 oz bittersweet chocolate (85g)

Ingredient Notes

Let’s talk ingredients! A few things will really make or break this cake, so pay attention:

• Almond Flour: Don’t skimp on quality here. Blanched almond flour gives the best texture. It’s what keeps the cake so incredibly moist and tender.
• Espresso Powder: This is key for that intense coffee flavor. I like to use a good quality instant espresso powder – it makes all the difference. You can find it at most grocery stores or online.
• Coffee Syrup: Don’t skip soaking the sponge layers with the coffee syrup! It adds so much moisture and enhances the coffee flavor.
• Italian Meringue Buttercream: This buttercream is a little more involved, but it’s unbelievably smooth and stable. It’s worth the effort, I promise! It’s also less sweet than American buttercream, which I personally prefer.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 425°F (220°C). Butter a 13×9-inch baking pan and line it with parchment paper. This is crucial for easy removal.
2. In a clean, dry bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form. Set aside.
3. In a separate bowl, beat the whole eggs until they’ve tripled in volume. This takes a little patience, but it’s important for a light and airy cake. Gently fold in the almond flour, confectioners’ sugar, melted butter, and cake flour.
4. Now, gently fold the beaten egg whites into the almond flour mixture. Be careful not to overmix – you want to keep all that lovely air in there!
5. Spread the batter evenly into the prepared pan and bake for 9-10 minutes, or until golden brown. Let it cool completely before carefully cutting it into layers.
6. While the cake cools, make the coffee syrup. Dissolve the espresso powder in water and simmer with sugar for about 5 minutes, until the sugar is dissolved. Let it cool.
7. For the buttercream, dissolve espresso in water. Boil sugar syrup to 238°F (114°C), then slowly pour it into beaten egg yolks while mixing constantly. Add the softened butter and coffee mixture; beat until cool and fluffy.
8. Finally, assemble the cake! Layer the soaked sponge, coffee buttercream, and chocolate ganache (melt semi-sweet chocolate with heavy cream). Top with a chocolate glaze (melt bittersweet chocolate).

Expert Tips

• Make sure your egg whites are at room temperature for maximum volume.
• Don’t open the oven door while the cake is baking! It can cause it to collapse.
• A hand mixer or stand mixer is really helpful for the buttercream, but you can do it by hand if you’re up for a workout!

Variations

Want to make this cake your own? Here are a few ideas:

• Gluten-Free Adaptation: Double-check your espresso powder and confectioners’ sugar to ensure they are gluten-free.
• Vegan Adaptation: This one is tricky, but you can try substituting the eggs with aquafaba (the liquid from canned chickpeas) and using a vegan butter alternative.
• Adjusting Coffee Intensity: If you want a stronger coffee flavor, add more espresso powder to the syrup and buttercream. My friend, Priya, loves to add a tablespoon of coffee liqueur to the syrup for an extra kick!
• Festival/Celebration Adaptations: Decorate with fresh berries, chocolate shavings, or edible flowers for a festive touch. I often make this for Diwali and decorate it with silver leaf.

Serving Suggestions

This cake is best served slightly chilled. A scoop of vanilla ice cream or a dollop of whipped cream is the perfect accompaniment. And, of course, a strong cup of coffee!

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together.

FAQs

Let’s answer some common questions:

• Is this cake best made a day ahead? Yes! Making it a day ahead allows the flavors to develop and the cake to become even more moist.
• Can I use a different type of flour? While almond flour is key for the texture, you could try using a gluten-free all-purpose blend, but the results may vary.
• How do I prevent the cake from sticking to the pan? Parchment paper is your best friend! Make sure to line the bottom and sides of the pan.
• What is the best way to store leftover cake? In an airtight container in the fridge.
• Can I make this cake without espresso? You can, but it won’t have the same depth of flavor. You could try using strong brewed coffee instead, but reduce the amount of water slightly.