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My Chocolate Espresso Cake is a warm chocolate pick-me-up, topped with a homemade chocolate espresso buttercream frosting.
Here are some more glorious chocolate treats: Chocolate Beignets, Chocolate Cinnamon Rolls, Chocolate Cream Pie, Chocolate Sour Cream Pound Cakes, Chocolate Hand Pies, and Triple Chocolate Brownies.
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I love chocolate, I love cake—and put them together and I'm in heaven. If you're here, I know you feel the same way. I've shared plenty of chocolate cake recipes on my site already, but what's one more? My blackout cake recipe may be one of my most decadent creations, but I couldn't resist raising the bar.
Coffee and chocolate are a natural match, so I decided to combine them into one rich, homemade cake. To my surprise, when I modified one of my favorite chocolate cake recipes, it came out perfect on the very first try.
For this chocolate espresso cake, I wanted a healthier twist. I used coconut oil instead of vegetable oil, added two types of sugar for both sweetness and a hint of molasses, and swapped cocoa powder for bittersweet chocolate to intensify the flavor. The result is a cake that's moist, bold, and full of chocolate depth.
To layer in even more coffee flavor, I topped it with a chocolate espresso buttercream frosting. The balance of espresso and chocolate is divine—and the best part is how simple it is to make. No stacking layers, no fussing with multiple cake pans. Just one 9x13 pan, baked, frosted, and ready to enjoy.
Now, let's jump into making this incredible chocolate cake.
Chocolate Espresso Cake Key Ingredients
Here are the essential ingredients needed to make this chocolate treat!
Coconut Oil
Coconut oil brings subtle natural sweetness that enhances the richness of chocolate without overpowering it. It also keeps the cake moist and tender, while serving as a healthier alternative to some other fats.
Sugars
A mix of granulated sugar and light brown sugar balances the flavor. Granulated sugar provides clean sweetness, while the molasses in brown sugar deepens the flavor and complements the chocolate, much like it does in chocolate chip cookies.
Unbleached All-Purpose Flour
Flour binds the ingredients together and provides structure. I prefer unbleached flour since it's naturally aged without chemicals, which makes it a healthier choice while still producing the perfect crumb.
Leavening Agents
Baking soda and baking powder work together to give the cake its rise. They create air pockets in the batter, which makes the crumb light, fluffy, and tender, rather than dense.
Eggs
Eggs add richness, moisture, and structure to the batter, helping the cake rise and set with a tender texture.
Dark Chocolate
Bittersweet dark chocolate is key here—it offers a deep cocoa flavor with just enough sweetness to balance the espresso. It's bolder and more complex than unsweetened chocolate, making the cake intensely chocolatey without being bitter.
Instant Espresso Powder
Espresso powder intensifies the chocolate flavor and adds its own bold, roasted notes. It's more concentrated than brewed coffee, making it the best choice for a chocolate cake where espresso is meant to take center stage.
Unsalted Butter
Softened unsalted butter is essential for the buttercream frosting. It creates a creamy, stable base that lets the cocoa and espresso flavors shine without added salt interfering.
Cocoa Powder
Unsweetened cocoa powder gives the buttercream subtle chocolate depth without competing with the richness of the cake. It adds balance, making the frosting smooth, light, and complementary.
Powdered Sugar
Powdered sugar (also called confectioners' sugar) sweetens and thickens the buttercream, creating the fluffy texture we expect from a great frosting.
Vanilla Extract
Vanilla rounds out the cake and frosting with warmth and aroma. It enhances the chocolate and espresso flavors, making the cake taste even more indulgent.
How to Make Chocolate Espresso Cake
The key to making this chocolate espresso cake recipe is being patient and letting everything come together. Sip on a cup of hot coffee while everything bakes.
Chocolate Espresso Cake
Preheat the oven to 350°F (176°C). In a large bowl, combine the oil, sugar, and brown sugar using a hand mixer on low for 1 minute. Add the eggs one at a time. Pour in melted chocolate and vanilla.Add the chocolate to a medium bowl, pour hot cream over top, and cover with a towel or plastic wIn a medium bowl, combine flour, baking soda, baking powder, and salt.
In a measuring cup, combine water and espresso powder. Then alternate adding the flour mixture and espresso, starting with the flour and ending with the espresso. Add to a greased 9x13 baking pan and bake in the oven for 30-32 minutes, or until a toothpick inserted comes out clean. Cool completely for 20 minutes before icing.
Chocolate Buttercream Frosting
While the cake bakes or cools, in a large bowl, cream the butter with a hand mixer until smooth. Over a medium bowl, sift powdered sugar, cocoa powder, and salt. Add 1 cup of powdered sugar mix to the butter and blend for 10 seconds, or until the mixture appears clumpy. Add the vanilla to the espresso.
Then alternate between adding 1 cup of powdered sugar mix and espresso, finishing with the espresso. Mix until smooth before adding the next addition. Buttercream is finished when it is light, fluffy, and has stiff peaks.
Assemble
Spread the chocolate buttercream evenly over the cake, and place the chocolate-covered espresso beans on top.
Chill in the fridge for 30 minutes before cutting for prettier cuts, or cut into desired pieces and enjoy!
Storage
Store leftover cake for up to three days after it's made. However, it will remain fresh, covered, on the counter in a cool place for about four days. It can stay fresher longer by wrapping individual slices in plastic wrap and storing them in an airtight container in the fridge for up to seven days.
Store the cake in a freezer-safe container for up to three months. Thaw for 1-2 hours before eating.
Reheat the cake in a 300°F (148°C) oven for 5 minutes or pop it in the microwave for 10 seconds.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes I had after making this yummy chocolate espresso cake.
- One of the best ways to melt chocolate. Add two-thirds of the chocolate to a microwave-safe bowl. Microwave for 30 seconds, stir, and then cook for an additional 30 seconds. Add the remaining chocolate and stir until smooth. Add melted chocolate to whatever you need it for. You can also use a fork or spoon to drizzle chocolate over desserts.
- For the six tablespoons of espresso, I blended one tablespoon of instant espresso powder with hot boiling water, just as I did for the cake, to ensure the same strength was present in both the cake and the frosting.
- If you don't have instant coffee or instant espresso powder, no problem. Use whatever coffee you enjoy drinking at home, or grab a medium-sized cup from your favorite coffee shop. Keep in mind that every coffee will yield a different flavor, so be sure to use one you like.
- Feel free to use unsweetened or semi-sweet chocolate bars in your cake batter.
- If you love dark chocolate, use dark chocolate cocoa powder in the frosting. Also, you can use a dark chocolate bar to make a delicious dark chocolate espresso cake.
- You can use a stand mixer if you have one, but a hand mixer is sufficient.
- Swap the unbleached all-purpose flour for your favorite gluten-free baking flour if you have a gluten allergy. Mine's is Bob's Red Mill 1-to-1 gluten-free baking flour.
- Room temperature ingredients blend more effectively; this is why it's crucial to use room temperature butter and eggs to incorporate the right amount of air into the cake, allowing the ingredients to blend more smoothly.
- Slice the butter into tablespoons and leave it on the butter wrapper if you forget to take your butter out ahead of time. To soften it, you can also zap it in the microwave on 50% power for 30-45 seconds. Once you can leave your finger indented in the butter, it's ready.
- Place eggs in a bowl or glass and cover with warm tap water for 5 minutes, or crack the eggs into a bowl if you forget to take them out in advance.
- Instead of chocolate-covered espresso beans, you can use a vegetable peeler to make chocolate curls to garnish your cake.
- Feel free to use vegetable oil or another oil you have at home instead of coconut oil.
- Check out my chocolate whiskey cake, linked below, for a delicious chocolate ganache icing that you can use as an alternative to the chocolate frosting.
FAQs
Here are readers top questions about making chocolate espresso cake.
What's the difference between espresso powder and instant coffee?
Espresso powder and instant coffee aren't the same thing. Espresso powder is made from brewed, dried, and finely ground espresso beans, giving it a stronger, more concentrated flavor. Instant coffee is made from dehydrated coffee and tends to be milder and less intense in flavor. For a chocolate espresso cake recipe, espresso powder is the better choice because it enhances the chocolate flavor without adding a bitter aftertaste.
Do you need espresso powder for chocolate cake?
You don't have to use espresso powder, but it does make a significant difference in flavor. In a chocolate espresso cake, even a small amount of espresso powder enhances the cocoa notes, making the chocolate taste richer and more complex. If you don't have espresso powder, you can substitute it with strong brewed coffee or instant coffee, but the flavor won't be quite as bold.
How to add espresso powder to chocolate cake?
The best way to incorporate espresso powder into a cake batter is to dissolve it in hot water before mixing it into the batter. This method ensures the powder blends evenly and prevents clumping. In my chocolate espresso cake recipe, I combine the espresso powder with hot water and then stir it into the batter, which infuses the cake with smooth coffee flavor that complements the chocolate perfectly.
What's the difference between Dutch-processed cocoa powder vs. natural cocoa powder?
Natural cocoa powder is made from cocoa beans that are roasted, ground, and left in their natural acidic state. It has a sharp, slightly fruity flavor and reacts with baking soda to help recipes rise. Dutch-processed cocoa powder, on the other hand, is treated with an alkaline solution to neutralize the acidity. It gives it a darker color, a smoother, milder flavor, and makes it dissolve more easily into liquids.
More Chocolate Desserts
Here are some more chocolate-lover recipes.
- Chocolate Waffles
- Chocolate Parfaits
- Chocolate Sheet Cake with Vanilla Frosting
- Chocolate French Toast
- German Chocolate Cake
- Chocolate Whiskey Cake
- Affogato with Chocolate Ice Cream
- Chewy Dark Chocolate Cookies
- Texas Sheet Cake
- Hot Fudge Brownie Sundae
Before You Begin
Before getting started, here are the steps I use to get organized and move efficiently.
Step 1: Read the recipe once to ensure you have all the ingredients.
Step 2: Measure out all ingredients into individual bowls to move more efficiently.
Step 3: To ensure everyone's satisfaction, use an oven thermometer to verify that your oven is calibrated correctly. Any temperature difference can significantly impact the final results of your recipe.
Step 4: Follow the recipe and prepare a delicious espresso chocolate cake!
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📖 Recipe
Chocolate Espresso Cake
Ingredients
Chocolate Espresso Cake
- ¾ cup coconut oil
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 4 oz. melted bittersweet chocolate check notes
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 ½ cups boiling hot water
- 1 tablespoon instant espresso
Chocolate Espresso Buttercream
- 1 stick unsalted butter room temperature
- 1 lbs. powdered sugar
- ¼ cup cocoa powder
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 6 tablespoons hot espresso
- ¼ lb. chocolate covered espresso beans
Instructions
Chocolate Espresso Cake
- Preheat the oven to 350°F (176°C). In a large bowl, combine the oil, sugar, and brown sugar using a hand mixer on low for 1 minute. Add the eggs one at a time. Pour in melted chocolate and vanilla.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. In a measuring cup, combine water and espresso powder. Then alternate adding the flour mixture and espresso, starting with the flour and ending with the espresso.
- Add to a greased 9x13 baking pan and bake in the oven for 30-32 minutes, or until a toothpick inserted comes out clean. Cool completely for 20 minutes before icing.
Chocolate Buttercream Frosting
- While the cake bakes or cools, in a large bowl, cream the butter with a hand mixer until smooth. Over a medium bowl, sift powdered sugar, cocoa powder, and salt. Add 1 cup of powdered sugar mix to the butter and blend for 10 seconds, or until the mixture appears clumpy. Add the vanilla to the espresso.
- Then alternate between adding 1 cup of powdered sugar mix and espresso, finishing with the espresso. Mix until smooth before adding the next addition. Buttercream is finished when it is light, fluffy, and has stiff peaks.
- Spread the chocolate buttercream evenly over the cake, and place the chocolate-covered espresso beans on top. Chill in the fridge for 30 minutes before cutting for prettier cuts, or cut into desired pieces and enjoy!
Notes
- One of the best ways to melt chocolate. Add two-thirds of the chocolate to a microwave-safe bowl. Microwave for 30 seconds, stir, and then cook for an additional 30 seconds. Add the remaining chocolate and stir until smooth. Add melted chocolate to whatever you need it for. You can also use a fork or spoon to drizzle chocolate over desserts.
- For the six tablespoons of espresso, I blended one tablespoon of instant espresso powder with hot boiling water, just as I did for the cake, to ensure the same strength was present in both the cake and the frosting.
- If you don't have instant coffee or instant espresso powder, no problem. Use whatever coffee you enjoy drinking at home, or grab a medium-sized cup from your favorite coffee shop. Keep in mind that every coffee will yield a different flavor, so be sure to use one you like.
- Feel free to use unsweetened or semi-sweet chocolate bars in your cake batter.
- If you love dark chocolate, use dark chocolate cocoa powder in the frosting. Also, you can use a dark chocolate bar to make a delicious dark chocolate espresso cake.
- You can use a stand mixer if you have one, but a hand mixer is sufficient.
- Swap the unbleached all-purpose flour for your favorite gluten-free baking flour if you have a gluten allergy. Mine's is Bob's Red Mill 1-to-1 gluten-free baking flour.
- Room temperature ingredients blend more effectively; this is why it's crucial to use room temperature butter and eggs to incorporate the right amount of air into the cake, allowing the ingredients to blend more smoothly.
- Slice the butter into tablespoons and leave it on the butter wrapper if you forget to take your butter out ahead of time. To soften it, you can also zap it in the microwave on 50% power for 30-45 seconds. Once you can leave your finger indented in the butter, it's ready.
- Place eggs in a bowl or glass and cover with warm tap water for 5 minutes, or crack the eggs into a bowl if you forget to take them out in advance.
- Instead of chocolate-covered espresso beans, you can use a vegetable peeler to make chocolate curls to garnish your cake.
- Feel free to use vegetable oil or another oil you have at home instead of coconut oil.
- Check out my chocolate whiskey cake, linked below, for a delicious chocolate ganache icing that you can use as an alternative to the chocolate frosting.
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