Corner Espresso Shop Chocolate Cake
Satisfy your chocolate cravings with the irresistibly rich and moist Corner Espresso Shop Chocolate Cake, the ultimate dessert for coffee and chocolate lovers. Infused with a half-cup of strong brewed espresso, this decadent cake boasts a deep, aromatic flavor that perfectly complements the lush cocoa base. The combination of buttermilk, vegetable oil, and boiling water ensures a tender crumb, while the delicate dusting of cocoa powder on the pans adds a professional touch. Ready in under an hour, this two-layer masterpiece is perfect for a celebration or an elevated afternoon treat, especially when topped with a coffee-infused buttercream. Whether you're hosting a dinner party or simply indulging your sweet tooth, this espresso-kissed chocolate cake is sure to become your new go-to recipe for decadent desserts.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Strong brewed espresso (cooled)
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1 cup Boiling water
- 1 tablespoon Butter (for greasing pans)
- 1 tablespoon Unsweetened cocoa powder (for dusting pans)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans with butter and dust with cocoa powder, tapping out the excess.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another medium mixing bowl, combine the buttermilk, brewed espresso, vegetable oil, and vanilla extract. Stir until smooth.
Add the eggs to the wet ingredients and whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula until no lumps remain.
Slowly add the boiling water to the batter and mix carefully until well incorporated. The batter will be thin—this is normal.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely.
Frost and decorate as desired before serving. This cake pairs beautifully with coffee-infused chocolate buttercream or a creamy mocha frosting.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 34.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
