Chocolate Espresso Cake Recipe

A beautifully decorated chocolate espresso cake, served on a pedestal with coffee beans sprinkled around.

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This Chocolate Espresso Cake Recipe is rich, fudgy, and deeply chocolatey thanks to espresso powder, cocoa, and vanilla. Easy to make and absolutely irresistible!

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I’ll be honest with you—this cake was born out of pure caffeine addiction. One evening, after a long, exhausting day, I wanted chocolate cake. But I also needed coffee. Enter this masterpiece.

I had heard that adding espresso to chocolate cake makes the flavor even richer. And let me tell you, that was not an exaggeration. This cake turned out so good that I was practically hovering over the oven, fork in hand, waiting for it to cool. (Spoiler: I didn’t wait. I burned my tongue. No regrets.)

It’s the kind of cake that makes you want to close your eyes and savor every bite. Perfectly moist, full of deep chocolate flavor, and just the right amount of sweetness. Whether you’re a coffee lover, a chocolate addict, or just someone looking for the ultimate dessert—this is it.

Why You’ll Love This Chocolate Espresso Cake Recipe?

  • Rich chocolate flavor – The espresso powder makes the chocolate taste deeper and more intense.
  • Super moist texture – Thanks to the boiling water trick (trust me, it works).
  • Foolproof & easy – You don’t need fancy baking skills for this one.
  • Perfect for any occasion – Birthdays, dinner parties, or just a random Tuesday when you need a treat.

A beautifully decorated chocolate espresso cake, served on a pedestal with coffee beans sprinkled around.

Ingredient Notes:

This cake is simple, but each ingredient plays a role in making it ridiculously delicious:

  • Cocoa Powder – Use a good-quality unsweetened cocoa powder for the best flavor.
  • Instant Espresso Powder – This isn’t just for coffee lovers—it enhances the chocolate without making it taste like coffee.
  • Boiling Water – Sounds strange, right? But it “blooms” the cocoa powder, making the chocolate flavor richer.
  • Whole Milk – Keeps the cake soft and tender.
  • Oil – Unlike butter, oil makes the cake extra moist (and stays that way for days).
  • Vanilla Extract – Because every good cake needs a little vanilla magic.

A fork holding a slice of chocolate espresso cake, highlighting the velvety frosting and dense chocolate layers.

How To Make Chocolate Espresso Cake?

Step 1: Preheat & Prepare the Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line them with parchment paper (because nobody likes a cake that sticks).

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the sugar, flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Give it a quick stir so everything’s well combined.

Step 3: Add the Wet Ingredients

Now, mix in the eggs, milk, oil, and vanilla extract. Stir until everything looks smooth and glossy.

Step 4: The Magic Boiling Water Trick

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Slowly pour in one cup of boiling water and mix. The batter will look thin—that’s exactly what we want! It’s the secret to making the cake ultra-moist.

Step 5: Bake It to Perfection

Divide the batter evenly between the cake pans. Bake for 30 to 37 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool & Frost

Let the cakes cool completely before frosting. This cake is amazing with chocolate ganache, classic buttercream, or even just a dusting of powdered sugar.

A rich chocolate cake topped with creamy espresso frosting and garnished with coffee beans for an elegant finish.

Storage Options:

  • Room Temperature: Keeps well for up to 3 days in an airtight container.
  • Refrigerator: Store for up to a week, but let it come to room temp before serving.
  • Freezer: Wrap slices in plastic wrap and freeze for up to 3 months—just thaw and enjoy!

Variations and Substitutions:

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

  • Dairy-Free Version – Swap the milk for almond or oat milk.
  • Stronger Espresso Flavor – Use 3 tablespoons of espresso powder instead of 2.
  • Extra Richness – Add ½ cup of melted dark chocolate to the batter.
  • Boozy Twist – A splash of Kahlúa or Bailey’s in the frosting? Yes, please!

A decadent slice of chocolate espresso cake, perfectly layered and ready to enjoy on a white plate.

What to Serve with Chocolate Espresso Cake?

  • Vanilla Ice Cream – Because warm cake + cold ice cream = heaven.
  • Fresh Berries – Raspberries or strawberries balance the richness perfectly.
  • Whipped Cream – Light, fluffy, and the ideal finishing touch.

Frequently Asked Questions:

Can I use brewed coffee instead of espresso powder?
Absolutely! Replace the espresso powder with ½ cup of strong brewed coffee and reduce the boiling water by the same amount.

Why does my batter look so thin?
That’s totally normal! The boiling water makes it super runny, but trust the process—it bakes into a perfect cake.

Can I make this ahead of time?
Yep! Bake the cake a day ahead, wrap it tightly, and frost it when you’re ready to serve.

This Chocolate Espresso Cake Recipe is the dessert for when you want something indulgent, rich, and completely satisfying. Whether you’re baking for a special occasion or just because you need chocolate now, this recipe won’t disappoint.

So, what are you waiting for? Grab that espresso powder and get baking! And if you try this cake, let me know in the comments—I’d love to hear how it turned out!

A close-up of a slice of chocolate espresso cake, showing moist layers and smooth frosting.

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Keep the Flavor Coming – Try These:

A decadent slice of chocolate espresso cake, perfectly layered and ready to enjoy on a white plate.

Chocolate Espresso Cake Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
This Chocolate Espresso Cake is an indulgent, rich dessert featuring cocoa, espresso powder, and vanilla for a deep chocolate flavor. Moist, tender, and easy to make, it pairs perfectly with ganache, frosting, or a dusting of powdered sugar.
12 Servings

Ingredients

  • 2 cups granulated sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water

Instructions
 

Preheat the Oven and Prepare the Pans

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans, or line them with parchment paper to prevent sticking. Set aside.

Combine the Dry Ingredients

  1. In a large mixing bowl, sift together the sugar, flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Whisk until well combined to ensure even distribution of ingredients.

Incorporate the Wet Ingredients

  1. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using a hand or stand mixer, beat the mixture on medium speed until the batter is smooth and fully combined.

Add the Boiling Water

  1. Slowly pour in the boiling water, stirring continuously. The batter will appear thin—this is normal and helps create a moist and tender cake.

Divide and Bake

  1. Evenly distribute the batter between the prepared cake pans. Transfer to the preheated oven and bake for 30 to 37 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

  1. Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting or serving.

Notes

To make this cake suitable for a gluten-free diet, replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and baking soda are certified gluten-free, and double-check that your espresso powder is free from cross-contamination.
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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