Chocolate Espresso Cake Recipe
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
- 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
- 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
- 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
- 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
- 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
- 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.