Description
Indulge in the rich and decadent flavors of this Espresso Cake. A moist and flavorful chocolate cake infused with the bold essence of espresso, perfect for any coffee lover.
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
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round cake pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
- Cream butter and sugars: In a large mixing bowl, cream the butter with the granulated and brown sugars until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Combine wet and dry: Alternate adding the dry ingredients and the buttermilk to the creamed mixture, starting and ending with the dry ingredients. Stir in the hot espresso until just combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Top with espresso glaze, whipped cream, or chocolate ganache for an extra indulgent touch.
- You can also make this cake in two 6-inch pans for a layer cake.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
