Chocolate Espresso Cake Recipe

Name: Chocolate Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup cocoa, sifted; 1 1/2 cups flour; 1 1/2 cups sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 pinch salt; 1 fluid ounce espresso coffee (no milk); 1/2 cup orange juice; 2 eggs; 2 teaspoons vanilla; 3/4 cup sunflower oil or 3/4 cup olive oil

Servings: persons

1/2 cup cocoa, sifted
1 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 fluid ounce espresso coffee (no milk)
1/2 cup orange juice
2 eggs
2 teaspoons vanilla
3/4 cup sunflower oil or 3/4 cup olive oil

1
Turn on oven to 180 degrees Celsius.
2
Set rack to low or middle shelf position.
3
Generously grease and flour a 25cm springform cake tin.
4
In a large mixing bowl, combine all the cake ingredients & mix on medium speed of an electric mixer for about 3 minutes or until well combined. Or if you don't have an electric mixer like me at the moment, just use a wooden spoon until all the lumps have been smoothed out.
5
Bake for about 50-60 minutes or until the cake is cooked in the centre (check with a wooden skewer).
6
Ice with chocolate or coffee icing if desired, when completely cooled. Kiwi fruit goes really with this cake, as does mandarine.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup cocoa, sifted, 1 1/2 cups flour, 1 1/2 cups sugar, 1 teaspoon baking powder, and more.

Yes, Chocolate Espresso Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Espresso Cake

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