Description

This Espresso Cake is a rich and moist dessert that beautifully combines the deep flavors of cocoa and espresso. Perfect for coffee lovers, this cake balances the slight bitterness of espresso with sweet, tender crumb, making it an ideal treat for any occasion. Its simple preparation, baked to perfection, results in a decadent cake that can be enjoyed on its own or topped with espresso glaze, whipped cream, or chocolate ganache for extra indulgence.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon instant espresso powder

Wet Ingredients

1 cup granulated sugar
½ cup packed brown sugar
½ cup unsalted butter (softened)
2 large eggs
1 teaspoon vanilla extract
¾ cup buttermilk
½ cup hot brewed espresso or strong coffee

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and instant espresso powder until evenly combined.
Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which typically takes about 3-5 minutes using an electric mixer.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor depth.
Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the creamed butter and sugar mixture, beginning and ending with the dry ingredients. Mix gently to maintain a tender texture without overmixing.
Add Hot Espresso: Stir in the hot brewed espresso or strong coffee into the batter until just combined, which enhances the chocolate flavor and adds a subtle coffee kick.
Pour Batter and Bake: Pour the prepared batter into the greased cake pan, smoothing the top evenly. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Cool Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving or decorating.

Notes

For an extra indulgent finish, top the cake with espresso glaze, whipped cream, or chocolate ganache.
You can also bake this cake in two 6-inch pans to create a layered cake if desired.
Ensure the espresso used is hot to help dissolve the espresso powder properly and intensify the flavor.
Do not overmix the batter once wet and dry ingredients are combined to maintain a soft crumb.