Chocolate Espresso Cake Recipe

Name: Chocolate Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 225 grams All-purpose Flour; 1 teaspoon Baking Powder; 30 grams Cocoa Powder, Unsweetened; 1 pinch Salt; 250 grams Butter (salted); 175 grams Brown Sugar; 75 grams Sugar; 1 teaspoon Vanilla Paste; 4 whole Eggs; 150 milliliters Whole Milk; 100 milliliters Cold Espresso; Butter And Sugar For Coating The Pan; FOR THE FROSTING:; 325 grams Confectioners Sugar; 100 milliliters Chilled Brewed Espresso

Servings: persons

FOR THE CAKE:
225 grams All-purpose Flour
1 teaspoon Baking Powder
30 grams Cocoa Powder, Unsweetened
1 pinch Salt
250 grams Butter (salted)
175 grams Brown Sugar
75 grams Sugar
1 teaspoon Vanilla Paste
4 whole Eggs
150 milliliters Whole Milk
100 milliliters Cold Espresso
Butter And Sugar For Coating The Pan
FOR THE FROSTING:
325 grams Confectioners Sugar
100 milliliters Chilled Brewed Espresso

1
For the cake:
2
Preheat the oven to 355F (180C).
3
Butter the pan (I use a Fat Daddio's 9 Inch x 5 Inch x 2 3/4 Inch loaf pan) and sprinkle sugar into the pan. Tilt it around to get sugar all over the inside of the pan. Then pour out the excess sugar. Set pan aside.
4
Sift flour, baking powder, cocoa and salt together into a medium sized bowl.
5
In a large mixing bowl, cream the butter and sugars until very light and fluffy. Then mix in the vanilla paste. Add the eggs one at a time, and mix just until fully incorporated. Alternately add and fold in the dry ingredients and milk. Finally fold in the espresso.
6
Pour the batter into the prepared pan, and bake it in the oven for about 45 minutes or until a cake tester inserted in the center comes out clean. Remove it from the oven.
7
Let the cake cool in the pan. When cooled, mix the frosting ingredients in a small bowl and frost the cake. Decorate the cake with coffee beans and serve it with a good cup of coffee.
8
Enjoy!
9
Adapted from Claus Meyer.

1394

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: FOR THE CAKE:, 225 grams All-purpose Flour, 1 teaspoon Baking Powder, 30 grams Cocoa Powder, Unsweetened, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Espresso Cake

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